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!
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Hira Zahid
[email protected]This was a great recipe! I will definitely be making it again.
Bathandwa Nyawana
[email protected]This recipe was a little too time-consuming for me, but it was worth it in the end.
Emotions Pagol
[email protected]I had a hard time finding poblano peppers, but I was able to find them at a local Mexican grocery store.
Brittany Providence
[email protected]This recipe was a little too spicy for my taste, but I think it would be great for someone who likes spicy food.
Robyn Norgard
[email protected]This was a great way to use up leftover chili. The casserole was easy to make and it was a hit with my family.
musisi henry
[email protected]I've made this recipe a few times and it's always a hit. The chili rellenos are crispy and the casserole is cheesy and flavorful.
Suhaib Nasrati
[email protected]Easy to make and delicious!
Brian Jude
[email protected]This was a great recipe! The chili rellenos were crispy and the casserole was cheesy and flavorful. I will definitely be making this again.
HansMedia
[email protected]This was a delicious and easy recipe. I used ground turkey instead of beef and it turned out great. I will definitely be making this again.
Mike's Hobbies
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chili rellenos are always a hit and the casserole is a great way to feed a large group.
Beth Cortese
[email protected]This was a great recipe! I made it for my family and they loved it. The chili rellenos were crispy and the casserole was cheesy and flavorful.
Santosh Khadaka
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The chili rellenos were delicious and the casserole was a great way to use up leftover rice and beans.
MD Ahadul Islam Rajon
[email protected]This chili rellenos casserole was a hit! The flavors were amazing and it was so easy to make. I will definitely be making this again.