Best 16 Chile Relleno Casserole Recipes

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Indulge in a culinary adventure with our tantalizing Chile Relleno Casserole, a harmonious blend of classic Mexican flavors and textures. Roasted poblano peppers, stuffed with a flavorful combination of cheese, corn, and picadillo, take center stage in this delightful dish, while a velvety tomato sauce and melted cheese create a symphony of flavors. Accompany your main course with a selection of equally enticing side dishes: whip up a refreshing Pico de Gallo to add a vibrant kick, prepare a creamy guacamole for a luscious dip, and savor the delightful crunch of homemade tostadas. These carefully curated recipes will elevate your dining experience, ensuring a memorable and satisfying culinary journey.

Let's cook with our recipes!

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.

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

Make and share this Easy Chile Relleno Casserole recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 1/2 cups milk
3 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
  • Top with chiles.
  • Add remaining cheese.
  • Place flour in medium bowl.
  • Gradually add milk, stirring until smooth.
  • Add eggs, stir until well blended.
  • Pour mixture over Cheese.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.
  • Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.

Provided by Hazelruthe

Categories     Mexican

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup half-and-half
2 eggs
1/3 cup flour
3 (4 ounce) cans whole green chilies
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated
1 (8 ounce) can tomato sauce

Steps:

  • Beat Half& Half with eggs and flour til smooth.
  • Split open the chilies, rinse and remove seeds.
  • Wipe dry with paper towels.
  • Mix together the cheeses setting aside 1/2 cup cheese for the topping.
  • In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
  • Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
  • Bake uncovered for 1 hour at 375 degrees.
  • Enjoy!

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.

Provided by VENOM99

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 5

Number Of Ingredients 8

1 pound lean ground beef
1 onion, chopped
2 (4 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
4 eggs
¼ cup all-purpose flour
1 ½ cups milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
  • Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
  • In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 13.3 g, Cholesterol 258.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 16.9 g, Sodium 885.7 mg, Sugar 6.3 g

MARTHA'S CHILE RELLENO CASSEROLE



Martha's Chile Relleno Casserole image

This is an easy to prepare and delicious appetizer -or- side dish! Wonderful to bring to potlucks or for your Cinco de Mayo celebration. Recipe is from my son-in-law's mom, Martha. Enjoy!

Provided by BecR2400

Categories     Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 3

1 (16 ounce) can ortega whole green chilies, drained
4 eggs, separated
1 lb monterey jack cheese, grated

Steps:

  • Preheat oven to 325 degrees F. In a small mixing bowl, beat egg whites with electric mixer until fluffy; add yolks and continue to beat for 3 minutes.
  • In an 8 or 9-inch square baking dish, put a layer of green chiles. Put one layer of jack cheese; continue putting one layer of each until you reach the rim of pan. Pour egg over last layer.
  • Bake in 325 d F oven for 1 hour.
  • Let cool to room temp, then cut and serve.
  • Makes @ 6 servings.

LOW CARB CHILE RELLENO CASSEROLE



Low Carb Chile Relleno Casserole image

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html

Provided by wngammill

Categories     Mexican

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 6

2 (7 ounce) cans whole green chilies, drained well
8 ounces monterey jack pepper cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Steps:

  • Grease an 8x8" baking pan.
  • Slice each chile along one long side and open flat.
  • Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
  • Top with the pepper-jack cheese.
  • Arrange the remaining chiles over the cheese, skin side up.
  • Beat the eggs, cream and salt well.
  • Pour evenly over the chiles.
  • Top with the cheddar cheese.
  • Bake at 350º for 35 minutes, until golden brown.
  • Let stand 10 minutes before cutting.

CHORIZO CHILE RELLENO CASSEROLE



Chorizo Chile Relleno Casserole image

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

Provided by CalicoCandy

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb chorizo sausage (spicy Mexican sausage)
1 cup chopped onion
3 garlic cloves, crushed, minced, to taste
2 (4 ounce) cans whole mild green chilies, drained & seeds removed
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash cayenne pepper

Steps:

  • In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
  • Add onion and garlic; cook until onion is tender.
  • Drain well, as chorizo is quite greasy.
  • Cut the chilies into strips length-wise.
  • Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
  • Add browned meat mixture then top with remaining chilies; set aside.
  • Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
  • Pour egg mixture over casserole.
  • Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
  • Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
  • Let stand for 5 minutes before serving.

MUSHROOM CHILE RELLENO CASSEROLE



Mushroom Chile Relleno Casserole image

This mushroom chile relleno casserole is great as side dish or breakfast.

Provided by Mindy

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h27m

Yield 4

Number Of Ingredients 17

2 tablespoons butter
3 cloves garlic, minced
½ cup chopped onion
½ cup seeded and minced sweet peppers
½ cup minced green bell pepper
½ cup chopped fresh mushrooms
1 (16 ounce) can chopped green chiles, or to taste
½ cup stewed tomatoes with juice, chopped
salt and freshly ground black pepper to taste
1 ½ cups soy milk
5 eggs
½ cup all-purpose flour
2 tablespoons minced cilantro
⅛ teaspoon chili powder
⅛ teaspoon dried oregano
⅛ teaspoon ground cumin
1 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
  • Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
  • Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
  • Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 31.9 g, Cholesterol 272.8 mg, Fat 22.1 g, Fiber 3.8 g, Protein 20.9 g, SaturatedFat 11.9 g, Sodium 1772.3 mg, Sugar 10.7 g

QUICK CHILE RELLENO CASSEROLE



Quick Chile Relleno Casserole image

My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!

Provided by Pvt Amys Mom

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 ounce) can whole green chilies
1/2 lb monterey jack cheese
4 eggs
1/3 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup shredded cheddar cheese
1 (8 ounce) can marinara sauce (optional)

Steps:

  • Remove seeds and pith from green chiles.
  • Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
  • Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
  • With an electric mixer, beat eggs until thick and foamy.
  • Add milk, flour and baking powder and beat until smooth.
  • Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
  • Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
  • Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.

CHILE RELLENO CASSEROLE FAVORITE



Chile Relleno Casserole Favorite image

I received this recipe years ago from a gal named Marti. Because of the texture of this casserole it tastes more like the single chili rellenos that most Tex-Mex resturants make. Easy too!

Provided by CarrolJ

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb cheddar cheese
1 lb monterey jack cheese
2 (8 ounce) cans of diced chilies (Anaheim variety)
3 cups milk
3 eggs
1 cup Bisquick

Steps:

  • Combine milk, eggs, and bisquick in a bowl.
  • Layer in a greased 9 x 13 baking dish/pan the items in the following order once only.
  • Cheddar Cheese, 1 can of chilis, jack cheese, 1 can of chilis, egg mixture.
  • Bake 350 degrees for about 50 minutes.

JULIE'S EASY CHILE RELLENO CASSEROLE



Julie's Easy Chile Relleno Casserole image

I remember making this easy recipe and loving it as a teenager. From the Family Recipe Box, a newspaper clipping taped to a card, no date but I know I collected it when I was a teenager and made it then (so around 1980).

Provided by Julesong

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 quart cottage cheese
1 cup crushed Ritz cracker
6 eggs, beaten
1 cup chopped onion
1 tablespoon parsley flakes
8 ounces longhorn cheese, grated
8 ounces monterey jack cheese, grated
2 (4 ounce) cans mild whole green chilies

Steps:

  • Butter a large rectangular baking dish.
  • Mix cottage cheese, crackers, eggs, onion, and parsley and put half into dish.
  • Top with layers of grated cheese and peppers, then cover with remaining cottage cheese mixture.
  • Bake uncovered for 1 hour at 350 degrees.

CHILE RELLENO CASSEROLE WITH CHORIZO



Chile Relleno Casserole with Chorizo image

Number Of Ingredients 12

8 Poblano chilies
2 tablespoons Olive oil
1 cup onion, chopped
6 cloves garlic, minced
28 ounce Tomatoes, canned
2 pounds Chorizo, Mexican
2-3 cups Monterey jack cheese, shredded
1 tablespoon Oregano, fresh, minced
9 Eggs
3 tablespoons Flour
3/4 tablespoon Baking powder
1 cup Cheddar cheese, mild, shredded

Steps:

  • Heat a gas grill (or broiler) to high.
  • Wash and dry the chiles and place them on the grill. Close the lid to maintain a high heat. Turn the chiles occasionally so they will be blackened and blistered on all sides. These really need to get quite blackened for them to peel off easily. Don't try to peel until truly cool.
  • Put the chiles in a paper bag. Fold the top over and let them cool for at least 15 minutes. (Longer is OK.) Note: We have found it better to cut the peppers in half and to layer them flat in the casserole instead of trying to stuff them. With 8 chiles I can get two complete layers of chiles in the casserole.
  • Preheat the oven to 375˚.
  • Heat the oil in a large skillet and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add the garlic and cook, stirring, for about 1 minute.
  • Add the tomatoes. Break the tomatoes up if they are whole or are in large pieces. Bring to a simmer and simmer for about 15 - 20 minutes. Salt to taste. (Mine needed about ½ teaspoon salt since my tomatoes were unsalted.)
  • Spread a layer of the tomato sauce in the bottom of a baking dish. (I felt there was too much sauce for my 2 quart pan, so I reserved about 1 cup of it for another use.)
  • Peel the blackened skin off of the chiles. Cut the tops off and cut them in half. Remove the seeds. Set the chiles aside.
  • Using the same pan that you used for the tomato sauce, cook the chorizo over medium heat. Break it up into small pieces and cook until done, about 4 minutes.
  • In a large bowl, combine the chorizo, ¾ cup Monterrey Jack cheese (or cotija), and the oregano.
  • With 2 to 3 quart casserole, first layer on bottom of dish is the tomato mixture. Squish down a bit. Next, lay one layer of poblanos on top of tomatoes. Then a layer of the chorizo mixture and on top of that another layer of the peppers. Put remaining chorizo mixture on top of last layer of peppers.
  • In a large bowl, vigorously whisk the eggs.
  • Whisk in the flour, baking powder, and a pinch of salt.
  • Sprinkle chiles with half of the jack or cheddar cheese.
  • Pour egg mixture over last layer of chorizo.
  • Sprinkle with remaining cheese, covering all of the dish.
  • Bake until top starts to brown and the eggs are set but still soft, about 30 to 45 minutes.

CHILE RELLENO CASSEROLE WITH FRESH CHILES



Chile Relleno Casserole With Fresh Chiles image

Posted in request for a Chile Relleno casserole with fresh chiles. I have not tried this recipe, personally.

Provided by Terri F.

Categories     Cheese

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

20 ounces whole green chilies
1 large onion, diced
3 teaspoons cumin, divided
1/2 teaspoon salt
8 ounces cheddar cheese, grated
8 ounces monterey jack cheese, grated
1 (13 ounce) can evaporated milk
1 (13 ounce) can tomato sauce
1 lb lean ground beef
2 garlic cloves, minced
3 tablespoons chili powder, divided
4 eggs, beaten
1 tablespoon flour

Steps:

  • Rinse chiles, open flat and remove seeds.
  • Drain on paper towels.
  • Brown meat with onion and garlic, and drain fat from pan.
  • Add 1 tsp cumin, half of the chili powder, and salt, and stir until well blended.
  • In a greased 9x13 pan, layer chiles, beef, and another layer of chiles.
  • Combine cheeses and sprinkle on top of layered mixture.
  • Beat together eggs, milk, and flour, and pour over layers.
  • Mix tomato sauce with 2 tsp cumin and remaining chili powder.
  • Pour tomato mixture over all.
  • Bake in 350 F oven for 30 to 45 minutes.

CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)



Chicken Chile Relleno Casserole Recipe - (3.7/5) image

Provided by Tricia33

Number Of Ingredients 9

1-1/2 lbs cooked, cut up chicken
7 Pasilla chile's, roasted, skinned and seeded
1 pound of shredded cheddar cheese
1/4 pound shredded Monterey jack cheese
1/4 pound of pepper jack cheese
1 can evaporated milk
4 eggs
2 tablespoons flour
2 teaspoons of salt

Steps:

  • Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

This super easy to make Chile Relleno Casserole is loaded with green chiles, Monterey Jack cheese and cheddar cheese in a puffy egg base. For even more flavor top with pico de gallo, sour cream, cilantro or avocado. For a complete meal like Sunday Brunch I love to serve this dish with cornbread and Fruit Salad.

Provided by Beth Pierce

Categories     Breakfast Casseroles

Time 45m

Number Of Ingredients 12

3 can(s) whole fire roasted chiles
2 1/2 c monterey jack cheese shredded
1 c cheddar cheese shredded
6 large eggs
1 3/4 c milk (2% or whole)
1/4 c all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp fresh ground black pepper
pico de gallo (optional)
chopped cilantro (optional)
sour cream (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
  • 2. Cut chiles open by slicing from top to bottom. Layer half of the cut chiles in the bottom of prepared casserole dish. Layer with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chiles and the remaining cheese.
  • 3. Whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour egg mixture over cheese and green chiles. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
  • 4. Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

My neighbor catered a supper once and he made this. I, being the loyal friend I am tried it for him. WONDERFUL!! What is even better about this dish is that it takes no time at all to do it. The dish is very simple and the flavors pop!!

Provided by Dawna Granger

Categories     Cheese Appetizers

Time 55m

Number Of Ingredients 11

1- 27 oz can wole green chiles, rinsed, opened and seeded
1 lb sharp cheddar cheese, shredded
4 green onions
5 fresh tomatoes, chopped
MIXTURE
1 c all-purpose flour
3/4 can(s) dry milk powder
9 eggs
2 1/2 c water
TOPPING
3/4 lb jack cheese, shredded

Steps:

  • 1. Layer chiles, Cheddar, onions, and tomatoes in casserole dishes (either 1 8x8-inch, 1 9x13-inch, or 2 7x11-inch), making 2 to 3 layers ending with cheese.
  • 2. In a blender, mix the flour, dry milk, eggs and water. Pour over the layers.
  • 3. Top with Jack cheese. Bake in a 350 degree oven for 45 minutes until set and lightly browned. Serve hot.

Tips:

  • Select the Right Peppers: Choose large, firm poblano peppers with smooth skin and deep green color. Avoid peppers with blemishes or bruises.
  • Properly Roast the Peppers: Ensure even roasting by placing the peppers directly over the flame on a gas stove or under the broiler in an oven. Keep rotating the peppers until the skin is evenly charred.
  • Efficiently Peel the Peppers: Once roasted, immediately transfer the peppers to a paper bag or airtight container. This steaming process loosens the skin, making it easier to peel.
  • Use Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients. This includes using fresh corn, tomatoes, and spices.
  • Don't Overcook the Casserole: The casserole should be cooked until the cheese is melted and bubbly, and the vegetables are tender but still have a slight crunch.

Conclusion:

This flavorful and versatile Chile Relleno Casserole combines the deliciousness of traditional chile rellenos with the convenience of a casserole. Its unique combination of roasted poblano peppers, savory filling, and melted cheese makes it a perfect dish for various occasions. Whether you're hosting a potluck, feeding a large family, or simply craving a comforting meal, this casserole is sure to satisfy. Its easy preparation, customizable fillings, and crowd-pleasing taste make it a must-try recipe for both home cooks and culinary enthusiasts.

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