Best 4 Chili Relleno Casserole Recipes
Indulge in a culinary journey with our versatile Chili Relleno Casserole, a unique and flavorful dish that combines the best of Mexican and American cuisine. This hearty casserole features a delicious filling of tender roasted poblano peppers stuffed with a savory blend of ground beef, rice, and spices, all enveloped in a creamy and cheesy sauce. As you explore the depths of this recipe, you'll find various cooking methods and variations to suit your preferences. Whether you prefer the classic oven-baked version or the convenience of a slow cooker, we've got you covered. Additionally, discover creative twists on this traditional dish, such as the vegetarian chili relleno casserole, where the ground beef is replaced with a medley of roasted vegetables, creating a hearty and flavorful vegetarian option.
Here are our top 4 tried and tested recipes!
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
CHILI RELLENO CASSEROLE
Several friends and I were joking about "'70's Food" earlier today, which made me a little nostalgic. Here's one of my old (OLD) stand-by favorites from that era. Alas, no "Cream-of-Anything" soup included, nor aspic'ed mystery substances, and not a fondue pot in sight. Nothing authentically culturally correct...just simple, good ol' '70's fare. Nothing fancy. *Dead easy* to make. It's simply 'got a good beat, and I can dance to it.'
Provided by Pellerin
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
- In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
- Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
- not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
- Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.
CHILI RELLENO CASSEROLE
This is always a hit Breakfast, lunch or dinner.
Provided by Diane Stansfield
Categories Side Casseroles
Time 45m
Number Of Ingredients 7
Steps:
- 1. Drain chilies. Line casserole with 1/2 of chilies. Spread cheese over chilies. Line rest of chilies on top of cheese.
- 2. Beat eggs, milk, flour and salt together. Pour over top of chilies and cheese.
- 3. Bake at 375 degrees for 35 min. or until set. Pour tomato sauce over top and bake 5 min. longer.
- 4. Remove from oven and let set a few minutes before cutting. Enjoy!
CHILI RELLENO CASSEROLE
Categories Cheese
Number Of Ingredients 9
Steps:
- Stuff chilies with cheese strips. Arrange side by side in greased shallow baking dish. Beat eggs/with electric mixer until thick and foamy. Add milk, flour,baking pwd. Beat until as smooth as possible. Pour batter over chiles making sure all chilies are moist. Sprinkle with longhorn cheese. Bake uncovered 25 min. at 375. Just before casserole is ready heat tomato sauce and serve over chilies. Garnish w/olives
Tips:
- Choose the Right Peppers: Select large, firm poblano peppers with smooth skin and deep green color. Avoid peppers with blemishes or bruises.
- Roast Peppers Properly: Roast the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered. This step enhances their flavor and makes peeling easier.
- Peel Peppers Carefully: Once roasted, place the peppers in a paper bag or covered container for 10-15 minutes to steam. This loosens the skin, making it easier to peel off.
- Prepare the Filling: Create a flavorful filling by combining ground beef, Mexican rice, corn, black beans, and spices. Adjust the seasonings to your taste preferences.
- Stuff Peppers Evenly: Divide the filling among the roasted poblano peppers, ensuring it's evenly distributed and not overstuffed.
- Create a Creamy Sauce: Make a smooth and rich sauce by blending cream cheese, sour cream, and salsa. The sauce should be thick enough to coat the peppers.
- Bake and Serve: Pour the sauce over the stuffed peppers and bake until the casserole is heated through and the sauce is bubbly. Serve immediately, garnished with fresh cilantro and crumbled cotija cheese.
Conclusion:
The Chili Relleno Casserole is a delectable dish that combines the classic flavors of Mexican cuisine with the convenience of a casserole. By following these tips and the detailed recipe provided in the article, you can create a flavorful and visually appealing dish that will impress your family and friends. Experiment with different variations, such as using different types of peppers or fillings, to make it your own unique culinary creation. Enjoy this delicious and satisfying casserole as a main course or as part of a larger Mexican-inspired feast.
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