Best 3 Chile Relleno Casserole With Fresh Chiles Recipes
Indulge in a culinary delight with our tantalizing Chile Relleno Casserole, a symphony of flavors and textures that will elevate your taste buds. This delectable dish, crafted with fresh chiles, offers a unique twist on the classic chile relleno. Encased in a creamy and velvety sauce, the tender and smoky poblano peppers are stuffed with a savory filling of picadillo, a flavorful mixture of ground beef, raisins, olives, and spices. Each bite reveals a burst of vibrant flavors, perfectly balanced between sweet, savory, and a touch of heat. Accompany this extraordinary casserole with fluffy rice and a refreshing salad for a complete and unforgettable dining experience.
In addition to the main chile relleno casserole recipe, this article also presents a versatile Poblano Relleno Casserole, allowing you to customize your culinary journey. This variation offers two delectable filling options: one featuring a tantalizing combination of black beans, corn, and zucchini, while the other showcases a savory blend of picadillo and smoky chorizo. Both fillings are enveloped in a creamy poblano sauce, resulting in a harmonious union of flavors and textures.
For those seeking a lighter and vegetarian option, the article introduces a delightful Zucchini and Spinach version of the casserole. This rendition boasts a vibrant green filling of zucchini, spinach, and cheese, wrapped in a creamy poblano sauce. Each bite offers a delightful symphony of flavors and textures, making this casserole a perfect choice for vegetarians and health-conscious individuals alike.
With its vibrant colors, enticing aromas, and explosion of flavors, the Chile Relleno Casserole is a culinary masterpiece that will captivate your senses and leave you craving for more. Its versatility allows you to explore different filling options, ensuring that there's something for every palate. So, embark on this culinary adventure and relish the extraordinary flavors of this exceptional dish.
CHILE RELLENO CASSEROLE
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
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.
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
Tips:
- Choose the right peppers: Poblano peppers are the traditional choice for chile rellenos, but you can also use Anaheim or bell peppers. Look for peppers that are large and firm, with smooth skin and no blemishes.
- Roast the peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. You can roast the peppers over an open flame, on a grill, or in a broiler. Just be sure to keep a close eye on them so they don't burn.
- Peel the peppers carefully: Once the peppers are roasted, let them cool slightly before peeling them. Use a sharp knife to carefully slit the peppers open and remove the seeds and ribs. Be careful not to tear the peppers.
- Stuff the peppers with a flavorful filling: There are many different fillings you can use for chile rellenos. Some popular choices include cheese, beans, rice, and vegetables. You can also add meat, such as ground beef or chicken.
- Cook the chile rellenos until golden brown: Once the peppers are stuffed, you can cook them in a variety of ways. You can fry them, bake them, or grill them. Be sure to cook them until they are golden brown and crispy.
Conclusion:
Chile rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make this classic Mexican dish at home. So next time you're looking for a new and exciting recipe to try, give chile rellenos a try. You won't be disappointed!
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