Chile Rellenos En Casserole. Put in a bowl and cover with plastic wrap to steam and loosen the skin. Their specialty is the Chile Relleno: a stuffed and fried Poblano Pepper, served with a mouth-watering tomato sauce. Jaime and Ramiro think the Food Network is in town for a series on family food.
Chile Relleno Casserole This is a Mexican-style casserole made with hamburger and green chile peppers.
It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Mix cheese and chilies in a greased oblong casserole dish.
You can have Chile Rellenos En Casserole using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chile Rellenos En Casserole
- You need 3 of eggs, separated.
- It's 3/4 cup of milk.
- You need 3/4 cup of all-purpose flour.
- Prepare 1/2 tsp of salt.
- It's 1 tbsp of butter or margarine.
- Prepare 1/2 cup of chopped onion.
- It's 2 can of whole green chiles (7 oz. each), drained.
- It's 8 oz of Monterey jack cheese, cut into 8 slices.
- You need of Condiments.
- You need 1 of Country gravy.
- It's 1 of Salsa.
- Prepare 1 of Guacamole.
- It's 1 of Sour cream.
Separate eggs and beat whites until stiff. Mix flour, yolks and milk together. Pour over chilies and cheese in casserole. Dribble tomato or enchilada sauce on top.
Chile Rellenos En Casserole step by step
- Preheat oven to 350°F..
- Place egg yolks, milk, flour and salt in blender. Blend until smooth. Pour into bowl and let stand..
- Melt butter in small skillet over medium heat. Add onion; cook until tender..
- Pat canned Chile's dry with paper towels. Slit each chile lengthwise and carefully remove seeds. Place one strip cheese and 1 tablespoon onion in each chile; reshape chile to cover cheese..
- Place in single layer in 13x9-inch baking dish..
- Beat egg whites until soft peaks form; fold into yolk mixture. Pour entire mixture over casserole..
- Bake uncovered 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean. Broil 4 inches below heat 30 seconds or until topping is golden brown. Serve with condiments..
Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of only cheese (making them ideal for vegetarians or people abstaining from meat during Lent, for example), but actually can be almost anything. Add the milk, enchilada sauce, paprika, cayenne (if using) and salt. I've shared my love of Chili Relleno's. I always try to making them traditionally, but sometimes there just isn't a lot of time to do that.
