How To make Chiles Rellenos Casserole
2 cn Whole green chili peppers*
3 c Sharp Cheddar cheese**
4 ea Green onions, sliced
3 c Shredded mozzarella cheese
6 ea Eggs
4 c Milk
3/4 c All-purpose flour
1/4 t Salt
2 cn Green chili salsa
* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
How To make Chiles Rellenos Casserole's Videos
Baked CHILE RELLENOS Mexican Dinner Idea, No Meat Recipe
Baked CHILE RELLENOS Mexican Dinner Idea with no meat. Love chile rellenos but hate the frying process? Check out my version baking these chile rellenos in the oven without losing any of the delicious flavor. This is a vegetarian dish. I even show you a one can ingredient for the red sauce for the chile rellenos to sit on while baking. I have a quick and easy way to roast these mild poblano peppers that I use for my Baked Chile Rellenos. Don't forget to let me know in the comments what you think and are you going to try this recipe?
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Recipe of the Day: Chile Relleno Casserole | Food Network
Get that delicious chile relleano flavor without the effort with this dish.
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Chile Relleno Casserole
Recipe courtesy of Food Network Kitchen
Total: 1 hr 35 min
Active: 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
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
Directions
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.
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Recipe of the Day: Chile Relleno Casserole | Food Network
The Best Chile Rellenos Recipe | How to Make Authentic Chile Rellenos
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Chile Relleno Casserole - all the flavor, baked - not fried
This is a remake of an early video I made (That video was terrible! I have learned a bit since then) of a Chile Relleno Casserole. It has all of the flavors of traditional chile Relleno, but in a casserole form, and the added benefit of not being fried!
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Five Star Chile Rellenos Casserole Recipe
Five Star Chile Rellenos Casserole Recipe
Chile Relleno Casserole (How To)
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Abuela shows us how to make an easy but delicious Chile Relleno Casserole using New Mexican (Hatch) Chiles.
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