Friday, November 30, 2018

Baked Chile Rellenos Casserole


Chile Rellenos are one of my favorite foods. Has to be without meat. Made with roasted Hatch Green Chile, or Poblano peppers. Definitely NOT made with bell peppers. There's no spice in them and I like spice. I've had them with all three peppers, Hatch, Poblano, and bell pepper at restaurants. Some stuffed with meat (the later two). Some with sauce, some without. SO many different variations. I prefer the New Mexican version.



This Chile Rellenos casserole is delicious. It wouldn't win when eaten next to traditional deep fried rellenos for sure. However it's so easy to make and there's no deep frying. Perfect for a weekday meal. The kids can throw it together also. 


If you don't have Hatch Green Chilies in your freezer, canned diced Hatch Chilies can be used. I like using diced because you can stir some minced garlic into them before assembling the casserole. The whole chilies make for a prettier presentation, other than that no real difference.


 My glass pan here is approximately 6x8 inches. So a baking dish that is about 8x8 inches will work just fine.  I like this size for whole peppers because. They nestle in there nicely.


Pour the batter over the top and bake. The tomato sauce on top is so good, but I didn't have time to make it when I took these pictures. Give it a try it's really good.


You can find my method for Refried beans here, works for black or pinto beans.

Baked Chile Rellenos

13 ounces Roasted Hatch Green Chile, whole or chopped (about 8 whole peppers) canned can be substituted 
8 ounces of cheese, Monterrey Jack, Cheddar or a combo
8 slices/slivers of onion, one for each pepper
3 eggs, beaten
5 ounces evaporated milk 
1.5 tablespoons flour
1/2 teaspoon baking powder
3 ounces of shredded cheese, Monterrey Jack, Cheddar or a combo
1 cup of Roasted Relleno Tomato Sauce, or red enchilada sauce (optional)

Method for whole peppers:
  1. Preheat oven to 375 degrees.
  2. Lightly oil or grease a 8x8 inch baking pan. 
  3. If using whole peppers, cut a slit on the side of them and gently remove the seeds.
  4. Place a sliver of onion and some cheese in each whole pepper. Line them up in the baking dish.
  5. Beat the eggs, milk, flour and baking powder until there are no clumps.
  6. Pour mixture over the cheese and stuffed peppers.
  7. Bake for 25 minutes.
  8. Remove from oven and pour Roasted Relleno Tomato Sauce on top. Optional.
  9. Return to oven and bake another 15 minutes.
  10. Sprinkle with remaining cheese, bake for another 5 minutes or until cheese is melted.
Method for diced peppers:

  1. Preheat oven to 375 degrees.
  2. Lightly oil or grease a 8x8 inch baking pan. 
  3. Mix chilies with a clove of minced garlic.
  4. Layer half the diced chilies, diced onion, and cheese in the baking dish. End with cheese. 
  5. Place a sliver of onion and some cheese in each whole pepper. Line them up in the baking dish.
  6. Beat the eggs, milk, flour and baking powder until there are no clumps.
  7. Pour mixture over the cheese and peppers.
  8. Bake for 25 minutes.
  9. Remove from oven and pour Roasted Relleno Tomato Sauce on top. Optional.
  10. Return to oven and bake another 15 minutes.
  11. Sprinkle with remaining cheese, bake for another 5 minutes or until cheese is melted.





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