Chili Rellenos Casserole Recipe

Ingredients and Preparation

Milk and Cheese Mixture:

The key to making an authentic Chili Rellenos casserole is the rich and creamy milk and cheese mixture, known as ‘sauce blanca’ or white sauce in Spanish cuisine.

This sauce typically consists of a blend of milk, cream, and melted cheese, which provides a smooth and velvety texture to balance out the bold flavors of the dish.

For this particular recipe, you will need 1 cup of whole milk and 2 tablespoons of heavy cream, as well as 4 ounces of Mexican queso fresco or other semi-soft cheese that can be easily melted.

The process begins by combining the milk, cream, and a pinch of salt in a medium saucepan over low heat. Whisking occasionally, you will bring the mixture to a gentle simmer while it warms through.

Next, grate or crumble the cheese into small pieces and add them to the milk mixture. As the cheese melts and dissolves, whisk constantly to ensure that the sauce remains smooth and lump-free.

The sauce blanca should have a thick, creamy consistency without being too heavy. If desired, you can add 1 tablespoon of all-purpose flour or cornstarch to thicken the sauce further before serving.

* 1 cup milk

In this recipe for Chili Rellenos Casserole, we will use a combination of ingredients that provide the perfect balance of flavors and textures. Here are the ingredients you will need:

• 4 large roasted poblano peppers, peeled and chopped

• 1 cup milk (whole, low-fat or nonfat)

• 2 cups shredded cheese (cheddar, Monterey Jack or a combination of both)

• 1/2 cup cream cheese, softened

• 1 can diced tomatoes, drained

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional)

• 1/2 teaspoon salt

• 3 tablespoons all-purpose flour

• 2 eggs, beaten

• 2 tablespoons vegetable oil

The preparation of this casserole involves several steps that are relatively easy and straightforward. Here’s a step-by-step guide to help you prepare the ingredients:

1. Roast the poblano peppers in a dry skillet or under the broiler until they are charred on all sides. Peel off the skin, remove the seeds and chop them into pieces.

2. Shred the cheese and mix it with the softened cream cheese in a bowl. Stir well to combine.

3. Mix the milk, paprika, cayenne pepper (if using) and salt in a separate bowl until well combined.

4. In another bowl, whisk together the flour and eggs until smooth. This is your bechamel sauce mixture.

5. Preheat your oven to 350°F (180°C).

Once you have prepared all the ingredients, it’s time to assemble the casserole. You can adjust the amount of cheese and other ingredients to suit your personal preferences.

1. In a 9×13-inch baking dish, spread half of the bechamel sauce on the bottom. Arrange half of the chopped poblano peppers on top of the sauce.

2. Spread half of the cheese mixture over the poblanos. Sprinkle with half of the diced tomatoes and a pinch of salt.

3. Repeat the layers, starting with the remaining bechamel sauce, followed by the rest of the poblano peppers, then the remaining cheese mixture, and finally the rest of the diced tomatoes.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the casserole is hot throughout.

Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious Chili Rellenos Casserole!

* 1/2 cup halfandhalf or heavy cream (optional)

To make a delicious Chili Rellenos Casserole, you’ll need to prepare the ingredients below.

The main components of this recipe include:

Roasted poblano peppers

Diced onion

Minced garlic

Canned diced tomatoes with green chilies

Ground beef or ground turkey (or a combination of both)

Cream cheese, softened

Fresh cilantro, chopped

The optional ingredient is half-and-half or heavy cream, which adds an extra layer of richness and creaminess to the dish.

For those who choose not to use this option, you can omit it entirely without affecting the overall flavor profile of the casserole.

* 2 cups shredded cheese, a mix of cheddar and Monterey Jack

To make this delicious Chili Rellenos Casserole, you will need to gather the following ingredients:

• 2 cups shredded cheese

• a mix of cheddar and Monterey Jack for a rich and creamy flavor

• 1 (4 oz) can diced green chilies, drained

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 pound ground beef or ground turkey

• 1 teaspoon chili powder

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 8-10 roasted poblano peppers, peeled and chopped (see notes)

• 1 cup shredded Monterey Jack cheese, divided

• 1/4 cup chopped fresh cilantro, for garnish

Now that you have all the ingredients, let’s move on to the preparation process:

1. Precise the ground beef or ground turkey in a large skillet over medium-high heat.

2. Once the meat is browned, add the diced onion and cook until it is translucent.

3. Add the minced garlic and cook for an additional minute.

4. Stir in the chili powder and paprika, and cook for 1-2 minutes or until fragrant.

5. Add the diced green chilies, salt, and pepper to taste. Stir well to combine.

6. Slice the roasted poblano peppers in half lengthwise, and remove the seeds and membranes.

7. Spread a layer of the meat mixture on the bottom of a 9×13 inch baking dish.

8. Arrange four to six of the poblano pepper halves, cut side up, over the meat mixture.

9. Sprinkle one-quarter cup of the shredded Monterey Jack cheese over the peppers.

10. Repeat steps 6-8 two more times, ending with a layer of cheese on top.

11. Bake the casserole in a preheated oven at 375°F (190°C) for about 30-40 minutes or until hot and bubbly.

12. Remove from the oven, sprinkle with chopped cilantro, and serve immediately.

* Salt and pepper to taste

For this delicious Chili Rellenos Casserole recipe, you will need a variety of ingredients to bring together the perfect blend of flavors and textures.

The first step in preparing the casserole is to start with the filling, which consists of roasted poblano peppers stuffed with cheese and coated in an egg batter. To make this filling, you will need:

4 large poblano peppers, roasted and peeled

1 cup shredded Oaxaca cheese (or Monterey Jack as a substitute)

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

To prepare the egg batter for the stuffed peppers, you will need:

2 large eggs

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

The casserole itself is built with layers of tortillas, cheese, and the filled peppers. You will need:

6 large corn tortillas, cut into quarters

1 cup shredded Oaxaca cheese (or Monterey Jack as a substitute)

1 cup chopped onion

2 cloves garlic, minced

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

To assemble the casserole, you will need to have all of your ingredients ready and at hand.

Salt and pepper to taste is an essential part of this recipe, as it allows you to adjust the flavor to suit your personal preferences. You can add salt and pepper to each layer as you go, or reserve some for sprinkling on top of the finished casserole before serving.

Poblano Peppers:

Poblanos are a crucial ingredient in many Mexican and Southwestern dishes, including the Chili Rellenos Casserole recipe. To prepare them for use in this casserole, follow these steps:

1. Selecting the right poblanos

• Select four large, glossy poblanos with a vibrant green color and no signs of browning or soft spots.

2. Roasting the poblanos

To roast the poblanos, place them directly on the middle rack of your oven preheated to 400°F (200°C). Roast for about 10-15 minutes or until the skin blisters and chars.

3. Peeeling the poblanos

Remove the roasted poblanos from the oven, let them cool slightly, then transfer them to a large bowl covered with plastic wrap. Let it steam for about 10-15 minutes in the bowl.

4. Removing the skin and seeds

• After the poblanos have steamed, remove them from the bowl and peel off their blistered skin, being careful not to tear the flesh.
• Rinse the peeled poblanos under cold running water to remove any remaining seeds or membranes.

5. Slicing the poblanos

• Carefully slice the peeled poblano peppers in half lengthwise and use a spoon to gently remove some of their flesh, leaving about 1/4 inch (6 mm) around the edges.

These roasted and prepared poblanos are now ready to be used in your Chili Rellenos Casserole recipe.

* 4 large poblano peppers, roasted and peeled

To prepare the chili rellenos casserole recipe, you’ll need to start by preparing the roasted and peeled poblano peppers.

Ingredients:

• For Roasting Poblanos:
• 4 large poblano peppers
• 1 tablespoon vegetable oil
• Salt, to taste
• Pureed Tomatoes and Spices:
• 2 cups pureed tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Breadcrumbs and Cheese:
• 1 cup breadcrumbs
• 1 cup grated cheese (such as Oaxaca or Monterey Jack)

To roast the poblano peppers, preheat your oven to 400°F (200°C). Place the peppers on a baking sheet lined with parchment paper. Drizzle with vegetable oil and sprinkle with salt. Roast for about 20-25 minutes, or until the skin is blistered and charred.

After roasting, remove the peppers from the oven and let them cool down slightly. Then, peel off the skin by holding each pepper over a bowl to catch any juices and seeds that fall off. This will help prevent any bitterness in your final dish.

Once peeled, cut a slit along one side of each pepper to create a pocket for filling. Be careful not to puncture the pepper completely.

Now you’re ready to proceed with the rest of the chili rellenos casserole recipe. Simply fill the roasted and peeled poblano peppers with your desired mixture of cheese, meat, or vegetables, and assemble the casserole according to the recipe instructions.

* 1/4 cup chopped onion

To make this delicious Chili Rellenos Casserole, you’ll need to start by preparing some essential ingredients.

The foundation of our casserole lies in a mixture of chopped onion, which adds a depth of flavor and texture that’s hard to resist. Take one medium-sized onion and chop it finely, using about 1/4 cup for this recipe. The sweet, caramelized taste of the onion pairs perfectly with the roasted peppers in our Chili Rellenos Casserole.

Next, you’ll need to add some aromatics to your mixture. Chopped garlic is a staple in many Mexican dishes and adds an intense flavor that complements the peppers beautifully. Take three cloves of garlic and mince them finely, then sauté them with the onion until they’re softened.

The star of our casserole, however, are the roasted poblano peppers. These mild, slightly sweet peppers have a delicate smokiness that enhances the overall flavor profile. Take four large poblano peppers and place them under your broiler until their skin is blistered and charred.

Once the peppers are roasted, peel off their skin by placing them in a bowl covered with plastic wrap or a damp cloth. The steam from the peppers will loosen the skin, making it easy to remove. Then, chop the peppers into large pieces and set them aside.

The remaining ingredients include 1 pound of ground beef, which can be cooked until browned, then drained of excess fat; a can of diced tomatoes, which adds moisture and acidity; 2 cups of shredded cheese (a mix of cheddar and Monterey Jack works well); and a sprinkle of cilantro for garnish.

Now that we have our ingredients prepared, let’s talk about the assembly and baking process. This is where our casserole comes together in all its cheesy, pepper-y glory!

* 2 cloves garlic, minced

To prepare the delicious **Chili Rellenos Casserole**, you’ll need to start with some essential ingredients, including:

• 4 large **_roasting peppers_** (any color), roasted and peeled
• 1 medium onion, diced
• *2 cloves garlic, minced* for added flavor and depth
• 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
• 1 can (14.5 oz) **diced tomatoes**, drained
• 1 can (4 oz) **chopped green chilies**
• 1 teaspoon **cumin**, ground
• 1 teaspoon **paprika**, smoked or sweet
• 1/2 teaspoon **cayenne pepper** (optional, for some heat)
• Salt and pepper, to taste

To prepare the peppers for the casserole, you can roast them in the oven by placing them on a baking sheet and drizzling with olive oil. Roast at 425°F (220°C) for about 20-30 minutes, or until the skin is blistered and charred. Once cooled, peel off the skin, remove the seeds, and slice into strips.

Now that you have all your ingredients ready, let’s talk about preparation:

1. Preheat your oven to 350°F (180°C).
2. In a large skillet, heat some oil over medium-high heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Next, add the ground beef (or substitute) and cook until browned, breaking it up into small pieces as it cooks.
5. Mix in the cumin, paprika, and cayenne pepper (if using), and cook for another minute.
6. Add the diced tomatoes, chopped green chilies, salt, and pepper. Stir well to combine.
7. Now it’s time to assemble the casserole. In a large baking dish, arrange half of the roasted peppers in the bottom. Top with half of the meat mixture, followed by half of the shredded cheese (if using).
8. Repeat the layers, starting with the remaining peppers, then the rest of the meat mixture, and finally the last of the cheese.
9. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.

Cooking the Casserole

Assembly:

To assemble the casserole, start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Begin by preparing a baking dish or a 9×13-inch pan for assembly. If using a baking dish, lightly grease it with some cooking spray or oil to prevent sticking.

Next, arrange half of the roasted poblano peppers in a single layer at the bottom of the prepared baking dish.

This will serve as the base of your casserole. Make sure they are spaced evenly apart and not overlapping each other.

Now, sprinkle about one-quarter cup of shredded cheese over the poblanos for added flavor and texture.

After that, spoon half of the ground beef mixture over the cheese layer. You can use a spatula to spread it out in an even layer if needed.

Proceed by adding half of the diced tomatoes on top of the beef mixture. This will add some moisture and flavor to your casserole.

Now, sprinkle another one-quarter cup of shredded cheese over the tomato layer for added richness and creaminess.

Repeat this process with the remaining ingredients: the second half of the roasted poblano peppers, a quarter cup of cheese, the remaining ground beef mixture, and finally the last quarter cup of cheese on top.

Cover the baking dish with aluminum foil to prevent overcooking and promote even cooking. This step will also help retain moisture within the casserole.

* 1 can (10 oz) diced tomatoes with green chilies

To cook the casserole, start by preheating your oven to 375°F (190°C). This will ensure that everything heats evenly and at the right temperature.

Next, Cook the Rotini Pasta. Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain and set aside for later use.

In a separate pan, heat some oil over medium heat and add the diced onion. Cook the Onion until it’s translucent and slightly caramelized. This will bring out its natural sweetness and depth of flavor.

Add the Ground Beef to the pan with the cooked onion and cook until browned, breaking it up into small pieces as it cooks. Season with a pinch of salt and pepper to taste.

Now it’s time to add the Diced Tomatoes with Green Chilies. Pour in the can (10 oz) diced tomatoes with green chilies and stir well to combine with the ground beef and onion mixture. Bring the mixture to a simmer and let cook for 2-3 minutes, allowing the flavors to meld together.

Add the cooked rotini pasta to the pan with the beef and tomato mixture, stirring until everything is well combined. Transfer the mixture to a casserole dish and top with shredded cheese (Cheddar or Monterey Jack work well).

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let rest for a few minutes before serving hot. Enjoy!

* 1 tablespoon olive oil

To begin cooking the Chili Rellenos Casserole, you’ll want to preheat your oven to 375°F (190°C).

Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

This initial step serves several purposes: it allows for the addition of aromatics, which enhances the overall flavor profile of the dish; it also enables you to brown and crisp up any ingredients that benefit from high heat, such as the onions or bell peppers.

Here’s a suggested list of items to add to the skillet in this order:

• Aromatics (onions, garlic): Saute these ingredients until they become translucent and fragrant. This should take approximately 5 minutes.
• Chili peppers (if using fresh or roasted): Add the peppers to the skillet and sauté for an additional 2-3 minutes. If using canned, you can skip this step.
• Canned tomatoes: Pour in the can of diced tomatoes and stir well to combine with the other ingredients in the skillet.

Continue cooking the mixture until it thickens slightly, stirring occasionally, for about 10-15 minutes. You may need to adjust the heat level as it cooks to prevent burning or scorching.

Once the sauce has reached your desired consistency, stir in 1 teaspoon of cumin and 1 teaspoon of paprika. Allow these spices to infuse into the mixture for a minute or two before proceeding.

The next step is to prepare the tortillas. Typically, you would want to warm them up by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them pliable and easier to roll without tearing.

* Salt and pepper to taste

To cook the Casserole as part of this _Chili Rellenos Casserole Recipe_, you’ll want to follow these steps:

Microwave method recommended for a more even cooking, but oven method is also acceptable.

Preheat your oven to 375°F (190°C). Alternatively, if you prefer the microwave method, cook on high for 4-6 minutes per pound of casserole, or until heated through. Make sure to check and stir every minute or so to prevent burning.

As an alternative to baking in a traditional oven, this _Casserole_ can be cooked in a microsafe container on the stovetop. This method is ideal when you’re short on time but still want to serve a delicious and satisfying meal.

Place the casserole dish or oven-safe bowl into the microwave, taking care not to overcrowd it with other foods that may interfere with even cooking.

Bake for about 25-30 minutes in a preheated oven. You’ll know the _Casserole_ is done when it’s hot and bubbly throughout.

During the baking process, occasionally rotate or flip the _Casserole_ to ensure that it cooks evenly on all sides.

After 25-30 minutes in a preheated oven at 375°F (190°C), check if the cheese is melted and bubbly, indicating that the casserole has finished cooking. If not done yet, continue to bake for additional minutes until it’s hot and bubbly throughout.

Once cooked, let the _Casserole_ rest for a few minutes before serving hot with your favorite sides or salads.

* Optional: additional toppings such as diced ham or chopped fresh cilantro

To cook the chili rellenos casserole, start by preheating the oven to 350°F (175°C).

Next, cook the tortillas according to package instructions and set them aside.

Prepare the filling by sautéing the chopped onion and bell pepper in a pan until they are softened.

Add the cooked rice, chili peppers, diced tomatoes, garlic powder, cumin, and salt to the pan. Stir well to combine.

Cook the ground beef in a separate pan over medium-high heat until it is browned, breaking it up into small pieces as it cooks.

Once the beef is cooked, add it to the pan with the rice mixture and stir to combine.

To assemble the casserole, spread half of the tortillas in the bottom of a 9×13 inch baking dish. Top with half of the rice mixture, followed by half of the shredded cheese.

Add any optional toppings such as diced ham or chopped fresh cilantro at this point.

Repeat the layers, starting with the remaining tortillas, then the remaining rice mixture and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it rest for 10-15 minutes before serving.

Serve hot, garnished with chopped fresh cilantro if desired.

**Optional Toppings:**

• Diced ham
• Chopped fresh cilantro
• Sliced black olives
• Shredded lettuce
• Sour cream

**Tips and Variations:**

• To add extra flavor to the casserole, sprinkle a pinch of cayenne pepper or red pepper flakes over the top layer of cheese.
• For an added crunch, sprinkle some chopped nuts or crushed tortilla chips on top of the casserole before baking.
• Consider using leftover cooked chicken or ground turkey in place of the ground beef for a different twist on the recipe.

Nutrition and Variations

Dietary Information:

Nutrition and variations are crucial aspects to consider when it comes to the Chili Rellenos Casserole recipe, as they allow for flexibility and adaptability based on individual preferences and dietary requirements.

The original recipe, which consists of roasted poblano peppers stuffed with cheese and meat, then baked in a casserole dish, provides approximately 250 calories per serving. However, the nutritional value can be significantly altered by incorporating different variations, such as adding more vegetables or using alternative proteins.

For instance, substituting ground beef with leaner protein sources like turkey or chicken can reduce the saturated fat content of the dish while maintaining its flavor and texture. Additionally, incorporating a variety of colorful vegetables, such as bell peppers, onions, and mushrooms, can increase the nutritional value by adding fiber, vitamins, and minerals.

A vegetarian version of the recipe can be created by replacing the meat with additional cheese, beans, or tofu, making it an excellent option for those following a plant-based diet. This variation also allows for the incorporation of other vegetables like zucchini, eggplant, or spinach to further boost the nutrient profile.

For those with gluten intolerance or sensitivity, it is possible to substitute traditional tortillas with corn tortillas or gluten-free alternatives made from rice flour, almond flour, or coconut flour. This modification ensures that individuals with gluten-related disorders can still enjoy the dish without compromising their dietary needs.

Certain variations also cater to specific cultural or regional preferences, such as adding Latin-inspired spices like cumin, oregano, and chili powder, or incorporating Asian-style ingredients like soy sauce and ginger for a unique fusion taste. These adaptations make the Chili Rellenos Casserole recipe versatile and adaptable to various culinary traditions.

In summary, by understanding the nutritional content of the original recipe and exploring different variations, individuals can create a customized version of the Chili Rellenos Casserole that not only satisfies their taste buds but also meets their dietary requirements and preferences.

* According to the USDA, one serving of this casserole (without added ham) contains approximately 350 calories per serving.

Nutrition and Variations are crucial aspects to consider when preparing and consuming a meal like Chili Rellenos Casserole.

The USDA provides guidelines for determining serving sizes, which can help individuals understand the approximate nutritional content of their meals. In this case, according to the USDA, one serving of the casserole (without added ham) contains approximately 350 calories per serving.

This may not seem like a significant amount of calories, but it’s essential to remember that portion sizes can vary greatly depending on individual needs and preferences. Additionally, the nutritional content of this casserole can be significantly altered by adding or substituting various ingredients.

The use of roasted green chilies, for example, can add a substantial amount of calories and sodium to the dish. However, they also provide essential vitamins and minerals like vitamin C and potassium. On the other hand, using low-sodium cheese and tomato sauce can help reduce the overall salt content of the casserole.

It’s also worth noting that this recipe has a relatively high fat content due to the use of butter, chicken broth, and cheese. However, these fats can be beneficial for heart health when consumed in moderation. To make the casserole even healthier, consider substituting some of the dairy products with plant-based alternatives or using leaner meats.

In terms of variations, there are numerous ways to modify this recipe to suit individual tastes and dietary needs. Some ideas include adding diced vegetables like bell peppers, onions, or mushrooms to increase the nutrient density of the dish.

Another option is to use different types of protein, such as ground beef, turkey, or tofu, to alter the flavor and nutritional content of the casserole. Additionally, consider using whole wheat or whole grain pasta instead of white pasta to increase the fiber content of the dish.

By understanding the nutritional content of this recipe and making adjustments to suit individual needs, individuals can enjoy a delicious and nutritious meal that meets their dietary requirements.

* Saturated fat content is low, making it a relatively healthy option for those watching their diet.

The key to creating a nutritious and delicious Chili Rellenos Casserole lies in understanding the importance of nutrition and variations in cooking.

Nutrition plays a crucial role in maintaining overall health, and when it comes to making meal choices, it’s essential to consider the nutritional value of each ingredient used.

In the context of this recipe, one of the primary concerns is the saturated fat content, which has been noted as relatively low.

This is an excellent option for individuals monitoring their diet closely or adhering to specific dietary restrictions, such as those following a low-fat diet.

However, it’s also essential to consider other nutritional factors that can impact the overall healthiness of this dish, such as high sodium content from ingredients like cheese and processed meats.

Variations in cooking techniques can greatly impact the nutritional value of a meal, making it crucial to understand how different methods can either enhance or compromise the nutrient profile of a dish.

For instance, using low-fat dairy products instead of full-fat counterparts can significantly reduce saturated fat content and create a healthier option for those watching their diet.

In addition, incorporating fresh vegetables and lean protein sources like beans and chicken into the recipe can not only boost nutritional value but also add variety to the flavor profile of the dish.

Understanding the importance of nutrition and variations in cooking enables individuals to make informed meal choices that cater to their specific dietary needs while still enjoying delicious and satisfying meals, such as this Chili Rellenos Casserole Recipe.