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Chiles Rellenos Casserole Cooks

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 onion, chopped fine
2 lbs ground beef, 90 percent lean
4 poblano chiles or 6 anaheim chilies, stemmed, seeded, and chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 1/4 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (10 ounce) can ro-tel tomatoes, drained
10 ounces monterey jack cheese, shredded (2 1/2 cups)
1/2 cup all-purpose flour
3/4 cup skim milk
2 large egg whites

Nutritional information

620.4
Calories
365 g
Calories From Fat
40.6 g
Total Fat
18.8 g
Saturated Fat
148.1 mg
Cholesterol
1083.6 mg
Sodium
17.3 g
Carbs
1.3 g
Dietary Fiber
2.7 g
Sugars
45.2 g
Protein
266g
Serving Size

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Chiles Rellenos Casserole Cooks

Features:
    Cuisine:

    This was delicious. used anaheim chilies and made sure every seed was out of the chilies.I have made chiles Rellenos for years and this is a good delicious casserole. I will cook this again!

    • 94 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chiles Rellenos Casserole(Cook’s Country), If you cant find Ro-Tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeno , This was delicious used anaheim chilies and made sure every seed was out of the chilies I have made chiles Rellenos for years and this is a good delicious casserole I will cook this again!, If you cant find Ro-Tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeno


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    Steps

    1
    Done

    1. Adjust Oven Rack to Upper-Middle Position and Heat Oven to 450 Degrees. Heat Oil in 12-Inch Nonstick Skillet Over Medium Heat Until Shimmering. Add Onion and Cook Until Softened, About 5 Minutes. Stir in Beef, Breaking Up Meat Into Small Pieces, and Cook Until No Longer Pink, 8 to 10 Minutes. Using Slotted Spoon, Transfer Beef Mixture to Paper Towellined Plate. Pour Off All but 2 Tablespoons Fat from Skillet.

    2
    Done

    2. Add Poblanos and Cook Over Medium-High Heat Until Browned, 8 to 10 Minutes. Stir in Beef Mixture, Garlic, Cumin, Teaspoon Salt, Oregano, Teaspoon Pepper, and Cayenne and Cook Until Fragrant, About 30 Seconds. Add Tomatoes and Cook Until Beef Mixture Is Dry, About 1 Minute. Off Heat, Stir in 2 Cups Monterey Jack. Scrape Mixture Into 13 by 9-Inch Baking Dish, Pressing Into Even Layer.

    3
    Done

    3. Combine Flour, Remaining Teaspoon Salt, and Remaining Teaspoon Pepper in Bowl. Slowly Whisk Milk Into Flour Mixture Until Smooth; Set Aside. Using Stand Mixer Fitted With Whisk, Whip Egg Whites on Medium-Low Speed Until Foamy, About 1 Minute. Increase Speed to Medium-High and Whip Until Stiff Peaks Form, About 3 Minutes. Whisk One-Third Whipped Egg Whites Into Batter, Then Gently Fold in Remaining Whites, 1 Scoop at a Time, Until Combined.

    4
    Done

    4. Pour Batter Over Beef Mixture. Bake Until Topping Is Light Golden and Puffed, About 15 Minutes. Sprinkle With Remaining Cup Cheese and Bake Until Golden Brown, About 10 Minutes. Let Cool on Wire Rack For 10 Minutes. Serve.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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