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
Easy Chili Relleno Casserole - Twisted Mikes
#yummy #easyrecipe #dinner #dinner #casserole
We love chili rellenos when we go out eat. They can be a challenge to make, but this chili relleno casserole gives you the same flavors, but is super simple to make. Give this easy chili relleno casserole recipe a try.
preheat oven to 425. Line a sheet tray with aluminum foil and spray with non stick cooking spray. Place 4 large poblano peppers on tray and bake 25 minutes, turning every 10 minutes. You want each side to blister and become slightly charred. After you take them out of the oven, place in a bowl, cover with plastic wrap and let sit for 15 minutes. After 15 minutes, peal off the outer skin, run under cold water and remove the stem and seeds. Set aside.
In skillet place 1 lb of ground beef, 2 tsp minced garlic and one small onion diced. Cook until well done and there is no longer any pink. Make sure it is crumbled well. Drain excess fat. Add 1 tsp black pepper, 1 tsp salt, and 1/2 tsp red pepper flakes. Cook 30 seconds and take off heat.
In bowl combine 5 eggs, 1/3 cup flour and 1.5 cups of half and half. Mix well.
You will need 1.5 cups sharp cheddar, 1.5 cups Monterrey jack cheese, and 1 cup of pepper jack cheese.
Spray 2.5 quart baking dish with non stick cooking spray. place half the relleno peppers on bottom. Top with 3/4 cup Monterrey jack cheese, then half of hamburger. Top with 1/2 cup of Monterrey jack and 1/2 cup cheddar. Repeat with remaining items in the exact same order. Once finished pour egg and flour mixture evenly over top. Bake at 350 for 25 minutes. after 25 minutes, add 1/2 cup of sharp cheddar on top and bake another 15 minutes. Let cool 10 minute. Top with your favorite salsa, guacamole, sour cream, lettuce, pico, etc.
Enjoy.
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How to make CHILE RELLENOS CASSEROLE! / STEP by STEP ❤
There are different ways of making Chiles Rellenos, if you love them but think they take to much work, then this casserole dish is for you, this is the simplified version of the stuffed Chiles Rellenos, you can roast your chiles ahead of time then just put them together when your ready to have them and you can get creative by putting together your favorite filling. It'll always be a hit in your home. ❤
INGREDIENTS FOR MEAT FILLING
8 large poblano peppers (roasted, seeds, veins and charred skin removed)
1 lb.80/20 ground beef
1/4 small onion (diced)
2 medium green onions (white and green)
1 small carrot (diced small)
1/2 tsp whole cumin
1/2 tsp peppercorns
3 large garlic cloves
1 large Roma tomato
2 tsp paprika
1 Tbsp tomato paste
Salt (to your liking)
1 medium russet potato (diced small)
small bunch cilantro (chopped fine)
1 & 1/2 C. water
20 oz. Monterey jack cheese (grated)
2 C. Colby jack cheese (grated)
EGG BATTER INGREDIENTS
5 eggs (well beaten)
1 C. half & half
2 Tbsp All purpose flour
1 tsp salt (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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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The Best Chile Rellenos Recipe | How to Make Authentic Chile Rellenos
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Easy Mexican Chile Relleno Ground Beef Casserole Recipe using Mild Flavored Poblano Peppers
Easy Mexican Chile Relleno Ground Beef Casserole Recipe using Mild Flavored Poblano Peppers
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