Roasted Corn And Turkey Chile Relleno Casserole Recipes

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CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

ROASTED CORN AND TURKEY CHILE RELLENO CASSEROLE



Roasted Corn and Turkey Chile Relleno Casserole image

This recipe was inspired by HeatherFeather's delicious-looking post entitled "Baked Corn Stuffed Chiles Rellenos" (#77002). I wanted the same flavors, but in a layered casserole form with a quiche-like base. I've used reduced fat options, but one could just as easily substitute full-fat ingredients. As written, this dish packs a nutritional wallop-- each serving boasts just 298 calories, 33 g protein (46% of calories), 8 g fat (26%), 2 g saturated fat, 21 g carbs (29%), and 2 g fiber. We just had it for dinner, and it was very tasty along side homemade corn tortillas and a dollop of salsa verde!

Provided by Heather U.

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

5 medium fresh whole poblano peppers or 8 ounces canned mild whole green chilies
1/2 cup yellow sweet corn (I used frozen but fresh from the cob would be excellent)
1/4 cup cilantro, chopped
1/8 cup chopped scallion
4 ounces reduced-fat cheddar cheese or 4 ounces reduced-fat monterey jack cheese, shredded
2 teaspoons extra virgin olive oil
1/2 cup yellow onion, diced
4 garlic cloves, minced
1 lb ground turkey
1 tablespoon ground cumin
1 teaspoon dried oregano
12 ounces evaporated skim milk
1/4 teaspoon xanthan gum (optional)
5 extra large egg whites, plus
4 whole eggs or 1 cup egg substitute
1/4 cup cornflour (masa harina)
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste

Steps:

  • Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
  • Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
  • Combine the corn with the chopped cilantro and scallions; set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
  • In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
  • To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
  • Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
  • Pour the egg white mixture over the top and sprinkle with the reserved cheese.
  • Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
  • Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.

Nutrition Facts : Calories 596.3, Fat 49, SaturatedFat 9.6, Cholesterol 65.1, Sodium 303.3, Carbohydrate 23.2, Fiber 4.3, Sugar 7.9, Protein 30.2

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