Introduction
Hey guys! Welcome back ! If you love the classic stuffed Chile Rellenos but find the traditional recipe a bit too time-consuming, you’re in the right place. Today, I’m going to show you how to make a delicious and super easy Chile Relleno Casserole that captures all the flavors of the original dish but with less fuss. Trust me, you’re going to love how simple this recipe is while still delivering amazing taste! So let’s dive right in and get started!
Ingredients:
For the Beef Mixture:
1 tablespoon oil
1/2 onion, finely chopped
1 tomato, diced
1 Chile Sano or jalapeño, diced
1 lb ground beef
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
Salt to taste
1 medium potato, peeled and diced
For the Egg Batter:
6 large eggs, room temperature
1/3 cup all-purpose flour
1/4 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Salt to taste
For Assembly:
4-6 roasted and peeled poblano peppers (or fresh)
1-2 cups shredded cheese (cheddar or Monterey Jack)
1-2 Roma tomatoes, sliced (optional)
For the Red Sauce:
4 Roma tomatoes
1 Chile Sano
9 Chile Puyas
1 onion, chopped
1 garlic clove
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
2 teaspoons salt
Water as needed
Instructions:
Prepare the Beef Mixture:
Heat oil in a large skillet over medium heat.
Add 1/2 onion, 1 tomato, and 1 diced Chile Sano or jalapeño. Sauté for a few minutes until softened.
Add 1 lb of ground beef and break it down with a spoon. Cook until browned.
Season with 1 minced garlic clove, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, and salt to taste.
Stir in 1 medium diced potato and cook for 5 minutes. Cover and cook for an additional 5 minutes or until the potatoes are tender. Adjust seasoning if needed.
Make the Egg Batter:
Separate 6 egg whites from yolks. Beat egg whites until stiff peaks form.
In another bowl, whisk egg yolks with 1/3 cup flour, 1/4 cup heavy cream, 1/2 teaspoon black pepper, 1/2 teaspoon baking powder, and salt.
Gently fold the beaten egg whites into the yolk mixture until just combined.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Spread half of the egg batter evenly in the dish.
Layer with roasted and peeled poblano peppers, followed by shredded cheese, and the beef mixture.
Add another layer of poblano peppers and cover with the remaining egg batter. Top with more cheese and optional sliced Roma tomatoes.
Bake the Casserole:
Bake for 45 minutes, or until the casserole is golden brown and the egg batter is set. Let it rest for 25 minutes before serving.
Make the Red Sauce:
Boil 4 Roma tomatoes, 1 Chile Sano, and 9 Chile Puyas with 1 chopped onion until soft.
Transfer to a blender with 1 garlic clove, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, 1/4 teaspoon ground cumin, and 2 teaspoons salt. Blend until smooth.
Return the sauce to the pot and simmer until slightly thickened. Add a little water if needed.
Serve and Enjoy:
Slice the casserole and serve with a drizzle of red sauce.
Nutritional Information (Approximate per Serving):
Calories: 350
Carbs: 15g
Fat: 25g
Protein: 20g
Conclusion:
And there you have it—an easy and delicious Stuffed Chile Relleno Casserole that’s perfect for weeknight dinners or special occasions! I hope you enjoyed this simple twist on a classic dish. If you give this recipe a try, don’t forget to give me a big thumbs up and share it with your friends and family. Make sure to comment so you don’t miss out on any of my future recipes. Thanks for watching, and I’ll see you in the next article. Bye!
Created by : Cooking Con Claudia
Introduction
Hey guys! Welcome back ! If you love the classic stuffed Chile Rellenos but find the traditional recipe a bit too time-consuming, you’re in the right place. Today, I’m going to show you how to make a delicious and super easy Chile Relleno Casserole that captures all the flavors of the original dish but with less fuss. Trust me, you’re going to love how simple this recipe is while still delivering amazing taste! So let’s dive right in and get started!
Ingredients:
For the Beef Mixture:
1 tablespoon oil
1/2 onion, finely chopped
1 tomato, diced
1 Chile Sano or jalapeño, diced
1 lb ground beef
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
Salt to taste
1 medium potato, peeled and diced
For the Egg Batter:
6 large eggs, room temperature
1/3 cup all-purpose flour
1/4 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Salt to taste
For Assembly:
4-6 roasted and peeled poblano peppers (or fresh)
1-2 cups shredded cheese (cheddar or Monterey Jack)
1-2 Roma tomatoes, sliced (optional)
For the Red Sauce:
4 Roma tomatoes
1 Chile Sano
9 Chile Puyas
1 onion, chopped
1 garlic clove
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
2 teaspoons salt
Water as needed
Instructions:
Prepare the Beef Mixture:
Heat oil in a large skillet over medium heat.
Add 1/2 onion, 1 tomato, and 1 diced Chile Sano or jalapeño. Sauté for a few minutes until softened.
Add 1 lb of ground beef and break it down with a spoon. Cook until browned.
Season with 1 minced garlic clove, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, and salt to taste.
Stir in 1 medium diced potato and cook for 5 minutes. Cover and cook for an additional 5 minutes or until the potatoes are tender. Adjust seasoning if needed.
Make the Egg Batter:
Separate 6 egg whites from yolks. Beat egg whites until stiff peaks form.
In another bowl, whisk egg yolks with 1/3 cup flour, 1/4 cup heavy cream, 1/2 teaspoon black pepper, 1/2 teaspoon baking powder, and salt.
Gently fold the beaten egg whites into the yolk mixture until just combined.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Spread half of the egg batter evenly in the dish.
Layer with roasted and peeled poblano peppers, followed by shredded cheese, and the beef mixture.
Add another layer of poblano peppers and cover with the remaining egg batter. Top with more cheese and optional sliced Roma tomatoes.
Bake the Casserole:
Bake for 45 minutes, or until the casserole is golden brown and the egg batter is set. Let it rest for 25 minutes before serving.
Make the Red Sauce:
Boil 4 Roma tomatoes, 1 Chile Sano, and 9 Chile Puyas with 1 chopped onion until soft.
Transfer to a blender with 1 garlic clove, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, 1/4 teaspoon ground cumin, and 2 teaspoons salt. Blend until smooth.
Return the sauce to the pot and simmer until slightly thickened. Add a little water if needed.
Serve and Enjoy:
Slice the casserole and serve with a drizzle of red sauce.
Nutritional Information (Approximate per Serving):
Calories: 350
Carbs: 15g
Fat: 25g
Protein: 20g
Conclusion:
And there you have it—an easy and delicious Stuffed Chile Relleno Casserole that’s perfect for weeknight dinners or special occasions! I hope you enjoyed this simple twist on a classic dish. If you give this recipe a try, don’t forget to give me a big thumbs up and share it with your friends and family. Make sure to comment so you don’t miss out on any of my future recipes. Thanks for watching, and I’ll see you in the next article. Bye!
Created by : Cooking Con Claudia
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