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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CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, No FRYING!!!
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Today im going to share with you the best Chile relleno casserole perfect to surprise you family for breakfast and is also the best recipe if you Love Chile rellenos but don’t like the process of frying them this are in my world somewhat healthy ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Make 2 casseroles
PRO TIP!!!!
Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients:
7 peppers poblanos, hatch or Anaheim
6 eggs at room temperature
1/2 tsp black pepper
3/4-1 tsp salt
1/2 tsp baking powder
1/3 APF (all purpose flour)
1/4 cup milk or heavy cream
Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together
Shredded queso Oaxaca or your favorite melting cheese
For the salsa:
4 roma tomatoes
Chile serranos or jalapeños
Chile de árbol
1/8 onion
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
Salt I’m using 2 tsp
1 serving of love ????
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#mexicanrecipes #chilerellenos #breakfastcasserole
Chiles Rellenos for Breakfast? YES! (Chile Relleno Casserole)
This chile relleno casserole recipe is all your favorite chiles rellenos ingredients in a one-pan breakfast, with roasted poblanos, eggs, and cheese, delicious! It's perfect for brunch, lunch, or dinner.
CHAPTERS:
0:00 Chile Relleno Casserole
0:23 Roasted Chiles
2:43 Sauce Base
8:51 Other Ingredients
9:25 Serving Suggestions
10:02 Taste Test
THINGS YOU’LL NEED:
10 poblano peppers
1 tablespoon olive oil
1 jalapeno pepper chopped
1 medium onion chopped
4 cloves garlic chopped
1 pound fresh tomatoes chopped (or use canned)
1 teaspoon Mexican oregano
1 teaspoon paprika
1 teaspoon ancho powder or use chili powder
½ teaspoon cumin
Salt and pepper to taste
4 large eggs
2 cups shredded cheddar cheese or use Monterey Jack, pepper jack, or a combination
FOR GARNISH: spicy chili flakes and fresh herbs
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #recipe #breakfastrecipe #spicyfood
CHILE RELLENO BAKE: Everything You Love About Chile Rellenos in a Casserole/Plus Chorizo
This Chile Relleno Bake has everything you love about chile rellenos, but it's so much easier to make. So, if you haven't quite mastered making rellenos, or if you just don't have the time, this recipe is for you. It simplifies the process because it's in casserole form.
Normally, when I make chile rellenos, I use Hatch green chile (which you can absolutely use for this recipe & I highly recommend it). But for the purposes of this video, I used poblano chiles because they're easier to find year round.
Chile Relleno Bake
6-8 poblano chiles (roasted, peeled, stems & seeds removed)
*cooked chorizo or ground beef optional
1 lb. melting cheese of your choice, shredded (I used Oaxaca & Monterey Jack)
approx. 1/4 cup diced onion
6 large eggs
1 tsp. salt
1 cup whole milk
1/2 cup all purpose flour
Preheat oven to 350º & grease a baking dish with non-stick cooking spray. (I used a 9x13 baking dish, but I recommend a smaller one if using only 6 poblano chiles.)
Separate egg yolks from whites, placing whites in larger mixing bowl, and yolks in medium size mixing bowl. With electric hand mixer, beat whites until stiff peaks form.
Add salt & milk to yolks and mix to combine. Add in flour a little at a time, while whisking, until all the flour is incorporated into the yolk mixture smoothly.
Pour yolk mixture into fluffed whites, and mix with a spatula until just barely combined. (This insures batter will stay airy.)
Pour just enough batter into baking dish to coat the bottom & spread out evenly.
One by one, stuff chiles with shredded cheese, cooked chorizo/beef, & diced onion, then place in baking dish.
Cover stuffed chiles with remaining batter and spread evenly across the top making sure everything is covered.
Sprinkle with additional shredded cheese. Bake at 350º approx. 30 mins. until edges are golden brown and cheese is melted. Remove from oven and let set 8-10 minutes before cutting into it. Enjoy!
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*All music in this video used with rights from Storyblocks:
1:32 Morning Sun
3:41 Relax Awhile
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
Chile Relleno Casserole (How To)
#AbuelasKitchen #MexicanFood #ChileRelleno #PrimeroAldi
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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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