Best 4 Chili Rellenos Casserole Recipes
**Experience the Authentic Flavors of Mexico with Our Enticing Chili Rellenos Casserole Recipes**
Embark on a culinary journey to the heart of Mexican cuisine with our tantalizing Chili Rellenos Casserole recipes. This delectable dish seamlessly blends the vibrant flavors of poblano peppers, succulent fillings, and a creamy, flavorful sauce, resulting in a symphony of textures and tastes that will tantalize your palate. Whether you prefer a traditional approach or a contemporary twist, our carefully curated collection offers a diverse range of recipes to suit every taste preference. From the classic Chili Rellenos Casserole brimming with savory ground beef and aromatic spices to the innovative Vegetarian Chili Rellenos Casserole bursting with roasted vegetables and black beans, our recipes cater to various dietary preferences. Get ready to impress your family and friends with this showstopping dish that embodies the essence of Mexican culinary artistry.
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
CHILI RELLENOS CASSEROLE
I fell in LOVE with Chili Rellenos while living in Texas, but hated the work that went into making them. This casserole gives you all the yummy deliciousness of Chili Rellenos with less work. You COULD use canned chilis for a quicker prep...but please don't. Trust me - the fresh flavor of roasted poblanos is worth the extra...
Provided by Denise LeDoux
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Roast poblano peppers under the broiler, making sure to roast on all sides, until skin is blistered and slightly blackened. Place peppers in zip lock for 20-30 minutes for easier peeling. Peppers will steam and cool and skin will peel off easily. Remove seeds and set aside.
- 2. While waiting to peel peppers, brown ground beef. Add diced onion, Rotel tomatoes, salt, pepper, and 2 tsps cumin. Cook until onions are wilted and liquid has cooked out. Remove from heat. Add Mexican blend cheese, stir until melted, and set aside.
- 3. Preheat oven to 350. Line bottom of ungreased 9" x 13" baking dish with half of the roasted peppers, opening them and laying them out in a single layer. Spoon ground beef filling over poblanos, spreading to form an even layer. Cover ground beef layer with remaining poblanos in a single layer.
- 4. Beat the eggs. Wisk in the evaporated milk and regular milk. Wisk in the flour. Pour egg mixture over top layer of poblanos and bake for 30 minutes. (Egg mixture will be very thin liquid until it begins to set while baking.)
- 5. Remove casserole from oven after 30 minutes. Mix tomato sauce with 1/2 tsp cumin and spread over top of casserole. Return to oven for 15 minutes.
- 6. Sprinkle cheddar cheese over casserole and return to oven for 3 minutes, or just until cheese is melted. Enjoy!
EASY CHILI RELLENOS CASSEROLE
This recipe is from The Winchester Star newspaper, Winchester, Virginia, from about 1995. This dish has the flavors of chili rellenos, without trouble of stuffing, dipping in batter, and frying, and a lot less fat! It's great as a side dish with tacos or mexican chicken. I have served it cut in 1" squares as an appetizer at a party, and it was a hit! I often double it, bake in a 9 X 13 pan, and take to covered dish suppers. If you wish to use fresh chilis, use 3 large mild banana peppers or anaheim chilis, roasted, peeled and seeded.
Provided by cathyfood
Categories Vegetable
Time 50m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 8" X 8" baking dish with non-stick spray.
- Combine yogurt, eggs and flour in small bowl, mix until smooth. Set aside.
- Combine grated cheeses, set aside.
- Spread 1/3 of yogurt mixture in bottom of pan.
- Spread 1/3 of cheese over yogurt. Place chilis over cheese in an even layer, and sprinkle over half of remaining cheese.
- Pour remaining yogurt mixture over cheese. Top with salsa, spooned in dots over top, and remaining cheese.
- Bake for 30 to 40 minutes, until puffy and lightly browned.
Nutrition Facts : Calories 483.8, Fat 30.6, SaturatedFat 18.5, Cholesterol 179.1, Sodium 691.6, Carbohydrate 22, Fiber 1.6, Sugar 9.4, Protein 31.1
CHILI RELLENOS CASSEROLE
Make and share this Chili Rellenos Casserole recipe from Food.com.
Provided by sweetcakes
Categories Cheese
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer chilies and cheese in 9x13 baking dish.
- Mix egg yolks, milk flour and salt.
- Beat egg whites until stiff; fold into yolk mixture.
- Pour over cheese and chilies.
- Bake at 325* for 1 hour.
- Pour tomato sauce over; return to oven for 10 more minutes.
Nutrition Facts : Calories 769.2, Fat 55.9, SaturatedFat 34.1, Cholesterol 304.3, Sodium 1381.5, Carbohydrate 20.4, Fiber 1.8, Sugar 6.5, Protein 47.9
Tips
- Choose the right peppers. Poblano peppers are the traditional choice for chili rellenos, but you can also use Anaheim or bell peppers. Look for peppers that are large and have a smooth, dark green skin.
- 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 the oven.
- Peel the peppers carefully. Once the peppers are roasted, let them cool slightly before peeling. Use a sharp knife to make a slit down the side of each pepper and then carefully peel off the skin.
- Stuff the peppers evenly. When stuffing the peppers, be sure to distribute the filling evenly so that each bite has a good balance of flavors.
- Cook the peppers until they are tender. The peppers should be cooked until they are tender and the filling is heated through. You can cook the peppers in a pan on the stovetop, in the oven, or in a slow cooker.
Conclusion
Chili rellenos casserole is a delicious and easy-to-make dish that is perfect for a party or a potluck. With its combination of spicy peppers, creamy cheese, and flavorful salsa, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe to try, give chili rellenos casserole a try. You won't be disappointed!
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