Best 6 Chiles Rellenos Mini Casseroles Recipes

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Embark on a culinary journey with Chiles Rellenos Mini Casseroles, a symphony of flavors and textures that will tantalize your taste buds. These delightful individual casseroles showcase the perfect balance of spicy poblano peppers, creamy fillings, and a golden-brown, crispy coating. Each bite offers a burst of flavors, from the mild heat of the poblanos to the richness of the fillings, all enveloped in a crispy, cheesy crust. This recipe includes three variations of fillings, ensuring there's something for every palate: a classic picadillo, a decadent shrimp and crab, and a hearty vegetarian filling made with black beans and corn. So, gather your ingredients, preheat your oven, and prepare to indulge in these mini masterpieces that are perfect for any occasion, whether it's a casual family dinner or an elegant gathering with friends.

Let's cook with our recipes!

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

CHILES RELLENOS MINI CASSEROLES



Chiles Rellenos Mini Casseroles image

This recipe came about by accident 20 years ago. My sons had begged me to hurry up with breakfast so that we could play a game of catch. I whipped this up, spent time with my sons and then we all enjoyed our own spicy fun "casserole".

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

4 flour tortillas (8 inches)
4-1/2 teaspoons butter, melted
2 cups shredded Monterey Jack cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs, lightly beaten
1 can (4 ounces) chopped green chiles
1 garlic clove, minced
1 tablespoon finely chopped onion
Salsa

Steps:

  • Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell. , In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture. , Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 522 calories, Fat 32g fat (16g saturated fat), Cholesterol 381mg cholesterol, Sodium 950mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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.

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

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

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

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

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.

Provided by PalatablePastime

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 cup evaporated milk
1/3 cup all-purpose flour
3 (4 ounce) cans whole green chilies, drained
8 ounces shredded cheddar cheese (2 cups)
8 ounces shredded monterey jack cheese (2 cups)
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
  • In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
  • Place half the chiles in the casserole dish, and cover with half of the egg mixture.
  • Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
  • Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
  • Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
  • Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
  • Allow to rest 5 minutes or so before slicing into servings.

Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8

CHILE RELLENOS CASSEROLE



Chile Rellenos Casserole image

The best way to enjoy chiles rellenos? In a Chiles Rellenos Casserole, of course! This Chiles Rellenos Casserole can be prepped in 40 minutes & serves 8.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

1 large onion, finely chopped
1 clove garlic, minced
1- 1/4 lb. lean ground beef
2 cans (8 oz. each) tomato sauce, divided
1/4 cup A.1. Original Sauce
1/2 cup coarsely chopped pecans
1/2 cup raisins
8 large poblano chiles, roasted, peeled, seeded and deveined
8 KRAFT Singles
4 eggs, separated
3 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)

Steps:

  • Heat oven to 375ºF.
  • Cook and stir onions and garlic in large nonstick skillet on medium heat 5 min. Add meat; cook 8 min. or until evenly browned, stirring occasionally. Stir in 1 can tomato sauce and A.1. Bring to boil. Stir in nuts and raisins; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
  • Pour remaining tomato sauce into 13x9-inch baking dish. Carefully open chiles to flatten; place, bottom sides down, on work surface. Top each with 1 Singles and 1/2 cup meat mixture; roll up, starting at one short end. Place over sauce in baking dish.
  • Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan and pepper. Spread evenly over chiles, sealing to all sides of dish.
  • Bake 30 min. or until top is golden brown and casserole is heated through.

Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 155 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

Tips

  • To make the poblano chiles easier to peel, roast them over an open flame or under a broiler until the skin is blackened. Then, place them in a paper bag and let them steam for 10 minutes. The skin will then peel off easily.
  • If you don't have any queso fresco, you can substitute another type of mild, white cheese, such as mozzarella or Monterey Jack.
  • To make the sauce, you can use either canned or fresh tomatoes. If you are using canned tomatoes, be sure to drain them well before adding them to the sauce.
  • If you want to make the casseroles ahead of time, you can assemble them and then refrigerate them for up to 24 hours before baking.

Conclusion

These mini chile relleno casseroles are a delicious and easy way to enjoy this classic Mexican dish. They are perfect for a party or potluck, and they can be made ahead of time. The combination of the creamy cheese, the flavorful sauce, and the roasted poblano chiles is sure to please everyone at your table.

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