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
Chili Relleno Pancakes - Food Wishes
I love chili rellenos, get requests for them all the time, and have wanted to do a video on them forever, but the classic presentation will have to wait a little longer, as I skipped right to this amazing, and much more user-friendly “cheater” version. Enjoy!
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CHILE RELLENO CASSEROLE delicious and EASY PREP!!! #mexicanfood #chilesrellenos #comidamexicana
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Welcome back food family!
Well if you love chiles rellenos but hate the prep work then this is the recipe for you! New look, same authentic flavor!!
I’m willing to bet this dish will become one of your family’s favorites! Give it a try!
Easy Chile Relleno Casserole ~ Great for Brunch or Dinner ~ Feeds the Whole Family!
In today's video I will show you how to make this delicious and easy chile relleno casserole. It only takes about five minutes to prepare and can be served for breakfast, brunch, or dinner. You also have the ability to adjust the amount of spice in the dish. This recipe is mild. If you want no spice than replace the pepper jack cheese with just monterey jack. If you want more spice replace the regular chile powder with 1/4 of a teaspoon of either red pepper flakes, ground chipotle pepper, or ground cayenne pepper. Want more cooking tutorials make sure to hit that subscribe button or you can check out my playlist My Favorite Recipes. I also offer craft tutorials and hauls on my channel.
Cheesey Chile Relleno Casserole
An easy baked Chile Relleno Casserole that will have your whole family amazed! It comes out of the oven fluffy and full of green chilies and cheesy goodness.
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Lucky for me, we have one less than a mile away from our house and it’s pretty dang good. Sometimes there’s a long wait to get a table which drives me crazy. But they have some of the yummiest chile rellenos ever.
Chile rellenos are one of my favorite Mexican food dishes. There’s just something about that eggy outside layer with a fresh green chili that’s bursting full of cheese that I can’t resist. Do you like chile rellenos too?
If you do, you will LOVE this easy spin on the chile relleno dish! It’s like putting several chile rellenos together into one pan and coating them all with that yummy egg topping, baking and then cutting the whole thing into slices for your family. It’s seriously so delish????
Remember:The secret ingredient is always LOVE❤️
Ingredients:
6-8 chiles roaste,peeled & deseeded
1/4 cup flour
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/4 tsp pepper
1 tbs chicken knorr
Salt to taste
5 lg eggs
1/2 cup milk
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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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Grand Terrace, CA 92313
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Chile Relleno Casserole Recipe
Ingredients:
5 eggs
12 ounce can evaporated milk, (1)
10 ounce can enchilada sauce, (1)
1/4 cup flour
1 teaspoon paprika
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups shredded Monterey jack cheese
16 green chiles (5-5.75 cans of whole chiles)
Crack the eggs into a large mixing bowl and whisk until frothy. Add the milk, enchilada sauce, paprika, cayenne (if using) and salt.
Prep the Chiles
If your chiles are whole, open them with a knife and scrape out any seeds. Flatten them out by cutting one side with a knife or pulling them apart with your fingers.
Add the Flour
Whisk in the flour, which will give the dish a little firmness and substance. Whisk quickly until the flour is incorporated.
Layer the Casserole
Arrange chiles in a single layer on the bottom of a 9 x 13 inch pan. Alternate ends so the chiles fit together in a straight line.
Repeat: Add one more layer of chiles and then one more layer of cheese. Then pour your entire egg mixture over the top.
Bake & Serve
Bake the casserole for about 45 minutes at 325 degrees Fahrenheit. Serve immediately, along with warm flour tortillas, or cover and refrigerate for up to 5 days.