Time 1h21m Yield 10 Number Of Ingredients 14 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes. Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order. Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Time 1h Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil. In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend. Place half the chiles in the casserole dish, and cover with half of the egg mixture. Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles. Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce. Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos. Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted. Allow to rest 5 minutes or so before slicing into servings.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 350F. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Time 1h10m Yield 8 servings. Number Of Ingredients 14 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Cut along one side of each chile and lay flat. Coat a 13x9x3 inch baking dish with non stick cooking spray. Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers. In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika. Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Time 40m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish. In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat. In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper. Stir in tortilla pieces + cheese & pour over chilies. Bake 25-30 min or till a knife inserted in the center comes out clean. Serve immediately w/sour cream & salsa – or cool, cover & refrigerate till ready to serve. TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of Pepper Jack cheese. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese. Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream.
Time 1h Yield 12 servings. Number Of Ingredients 12 Steps:
Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
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.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Cook the chicken and onion in a non-stick pan over medium high heat until brown. Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl. Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish. Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border. Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers. Mix the flour and salt in a bowl. Add milk and hot sauce. Stir in eggs and whites. Pour this mixture over the top of the casserole. Bake at 350 degrees for 1 hour or until set. Let cool for 5 minutes before cutting and serving.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Set oven to 325°F. Grease a 9 x 13-inch casserole dish. Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish. Combine the cheddar cheese with the Monterey Jack cheese; toss to mix. Sprinkle half of the mixed cheeses and all of the green onions over the chiles. In a bowl, beat together the eggs, milk, flour and salt until smooth. Pour over chiles and cheese. Bake for 50 minutes, or until done. Meanwhile, mix salsa with remaining 1-1/2 cups cheese. Sprinkle over casserole, and return to oven for 10 minutes. Let stand for 10 minutes before serving.
More about “chiles rellenos casserole cooking light recipes”
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell. , In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture. , Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa.
