Best 16 Chile Relleno Casserole Recipes

CHILE RELLENO CASSEROLE

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

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

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

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.

MARTHA'S CHILE RELLENO CASSEROLE

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

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

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.

QUICK CHILE RELLENO CASSEROLE

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.

MUSHROOM CHILE RELLENO CASSEROLE

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.

CHILE RELLENO CASSEROLE FAVORITE

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

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

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

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)

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

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

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.