Chile Relleno Casserole | Food Network

Recipes / American Recipes
 13 Jan 2018   
Get that delicious chile relleano flavor without the effort with this dish. Get the recipe: Chile Relleno Casserole Recipe courtesy of Food Network Kitchen Total: 1 hr 35 min Active: 25 min Yield: 6 to 8 servings Level: Easy Ingredients 8 poblano peppers 8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces One 10-ounce can enchilada sauce 8 large eggs 1 cup grated Cheddar 1 cup whole milk 3 tablespoons all-purpose flour 1/2 teaspoon baking powder 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. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.   Watch free FULL EPISODES of Food Network shows: Visit Food Network online: Like Food Network on Facebook: Follow Food Network on Twitter: Follow Food Network on Instagram:


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