Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chile Relleno Casserole
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- Level: Easy
- Total: 1 hr 35 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 232 mg
- Sodium
- 696 mg
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
- Level: Easy
- Total: 1 hr 35 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 232 mg
- Sodium
- 696 mg
Ingredients
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.
