chile rellenos

A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple.

Chili Relleno Casserole

eggs

milk

all-purpose flour

baking powder

salt

black pepper

((7 ounce) whole green chilies, drained)

Monterey Jack cheese (, divided)

cheddar cheese (, divided)

salsa and sour cream (,

Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.

In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.

Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.

Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.

Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!

https://embed.mediavine.com/videos/vvp2uee3dm3aeo68fa3o

A cheater version of the classic, this Chile Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!

Chile Relleno Casserole

Delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce. So good!

Chile Rellenos

Poblano Peppers

queso blanco cheese

kosher salt

vegetable oil ((for frying, enough to reach a depth of 2 inches in your frying pan))

Salsa Roja sauce,

Spanish Rice,

Preheat the oven&#x27;s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred. 

Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 10 minutes, allowing them to steam as they cool.

Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)

Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.

Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don&#x27;t over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)

To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.

Place flour into a shallow bowl.

Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.

Gently roll each stuffed pepper in flour, tap off excess flour.

Dip the stuffed peppers into the batter to coat both sides, then carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.

Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.

Put a few spoonfuls of enchilada sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top.

Serve immediately and enjoy!

https://embed.mediavine.com/videos/vmhhgojhwj4hhwut7wfd

Here is a step by step guide to make delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce.

This Chili Relleno Casserole recipe is a casserole version of the classic Chile Relleno dish. Made with layers of whole green chiles, Pepper Jack Cheese, cheddar cheese, and a fluffy egg batter, this vegetarian dish is perfect as a yummy side or a comforting main meal!

Easy Chili Relleno Casserole Recipe

whole green chilis

coarse kosher salt

½ teaspoon smoked paprika

cheddar cheese, (grated)

pepper jack cheese, (grated)

Preheat oven to 375°F.

Split chilies lengthwise - no need to bother washing or removing seeds. Place half of the chilies in a 9x13-inch baking dish. Sprinkle with half of the shredded cheese. Repeat with another layer of chilies and the remaining cheese.

Blend milk, eggs, flour, salt, paprika, and pepper in a blender until smooth. Pour over chilies and cheese.

Bake for 40-50 minutes until set and golden brown on top. Remove from oven and slice to serve.

These Chile Rellenos are peppers, stuffed with cheese, battered and fried and served with a delicious sauce. The perfect lunch or dinnertime meal that you can&#039;t resist.

poblano peppers

Monterey Jack cheese

flour

Oil for frying (about 1-2 cups)

chicken broth

tomatoes

garlic (minced)

Tablespoon better than bouillon chicken flavor

oregano

olive oil

To make the sauce, in a medium saucepan over medium heat add the chicken broth, tomatoes, garlic, bouillon, and oregano and continue to heat to a boil.

Reduce to a simmer and cook till tomatoes are soft and falling apart. Cook for an additional 2-3 minutes after they’re soft, squishing the tomatoes as you stir.

In another saucepan add the oil and heat it over medium heat. Add the flour and whisk to make a roux.

Add the tomato mixture into the roux and whisk to combine. Simmer for about 5-7 minutes.

Line a baking sheet with foil and place your oven rack about 6-inches from the top of the oven. Turn your broiler on high and place the peppers in the oven. Rotate the peppers with tongs every minute or 2 so you get evenly blackened and blistered peppers. This will take about 9-12 minutes.

Remove peppers from the oven and immediately place in a large bowl and tightly cover with plastic wrap to steam them for 15 minutes.

The skins should easily peel after steaming the peppers. Gently skin the peppers, leaving any bits that are too hard to remove. It’s better to let some skin stay on than to get holes in your peppers.

Cut one seam down the side of the peppers and remove the seeds.

Stuff the peppers with the cheese.

In 2 mixing bowls separate the egg whites and the egg yolks. Whip the egg whites to soft peaks with a hand mixer then add the egg yolks and flour and mix until combined.

Add the mixture to a shallow bowl and add the remaining ½ cup flour to another bowl.

Line a plate with paper towels and set aside.

Heat 2 inches of oil in a medium skillet over medium heat.

While heating the oil, dip each stuffed pepper in the flour followed by the egg mixture. Gently lay in the oil and fry until golden brown, about 4-5 minutes per side. Gently flip over and fry the other side until golden brown, another 4-5 minutes.

Remove to the paper-towel lined plate and continue cooking the peppers. You can cook up to 2 at a time in the skillet.

Ladle the sauce on a plate and place a freshly fried pepper over the top.

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Chile Rellenos

Easy Chili Relleno Casserole Recipe

Chile Rellenos

Top 4 chile rellenos recipes from across the web

The most viewed chile rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chili Relleno Casserole

Chile Rellenos

Easy Chili Relleno Casserole Recipe

Chile Rellenos

The most viewed chile rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine