Best 7 Easy Chile Relleno Bake Recipes

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Are you craving a delicious and comforting meal without the hassle of complicated cooking? Look no further than our guide to creating an easy and flavorful chile relleno bake. This dish combines the bold flavors of roasted poblano peppers, gooey cheese, and a flavorful sauce, all baked to perfection. We'll walk you through every step, ensuring that you have all the tools and tips you need to make a crowd-pleasing chile relleno bake. Get ready to impress your family and friends with this easy yet impressive dish.

Let's cook with our recipes!

EASY CHILE RELLENO BAKE



Easy Chile Relleno Bake image

Honorable Mention Bisquick® Recipe Contest 2010! Strut flavors of the Southwest with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs." Recipe submitted by Kathy Davis.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 cups Original Bisquick™ mix
3 eggs, slightly beaten
1 cup milk
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 cans (4 oz each) Old El Paso™ peeled whole green chiles, drained

Steps:

  • Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
  • Bake uncovered 25 to 35 minutes or until topping is light golden brown.

Nutrition Facts : Calories 380, Carbohydrate 24 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 2 g

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

Make and share this Easy Chile Relleno Casserole recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 1/2 cups milk
3 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
  • Top with chiles.
  • Add remaining cheese.
  • Place flour in medium bowl.
  • Gradually add milk, stirring until smooth.
  • Add eggs, stir until well blended.
  • Pour mixture over Cheese.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.
  • Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Provided by Rachael

Time 1h

Number Of Ingredients 8

28 ounce whole green chiles (peeled (Empsas brand is my favorite))
1 ½ pounds jack cheese (cut into finger sized strips, 1 for each chile in the can.)
2 cups sharp cheddar cheese (grated)
5 eggs
⅓ cup flour
1 cup milk
Salt and pepper
1 teaspoon Hot pepper sauce (more to taste)

Steps:

  • Preheat oven to 350 degrees
  • Open and drain can of chiles, and place on a paper towel to pat dry.
  • Spray a 9 x 13 baking dish with non-stick spray.
  • Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish.
  • Sprinkle top with cheddar cheese.
  • Beat eggs and combine with flour, beat until smooth.
  • Add in milk, salt, pepper, and hot sauce.
  • Pour egg mixture over the chiles.
  • Bake in preheated oven, uncovered for 45 minutes or until a toothpick inserted into the egg mixture comes out clean.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 705 kcal, Carbohydrate 15 g, Protein 45 g, Fat 52 g, SaturatedFat 32 g, Cholesterol 281 mg, Sodium 1454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

TASTY CHILE RELLENO BAKE



Tasty Chile Relleno Bake image

Make and share this Tasty Chile Relleno Bake recipe from Food.com.

Provided by puppitypup

Categories     Cheese

Time 35m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 7

1 (7 ounce) can whole green chilies
1/2 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten

Steps:

  • Grease 9x9 pan.
  • Tear each chili so it lies flat and spread into pan.
  • Sprinkle cheese over chilis.
  • Mix together remaining ingredients and pour over cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

Tips:

  • Choose the right chiles. Poblano chiles are the traditional choice for chile rellenos, but you can also use Anaheim, pasilla, or even bell peppers. Look for chiles that are large, firm, and have smooth skin.
  • Roast the chiles properly. Roasting the chiles brings out their flavor and makes them easier to peel. You can roast the chiles over an open flame, under a broiler, or in a hot oven. Just be sure to keep a close eye on them so that they don't burn.
  • Handle the chiles carefully. Roasted chiles are very hot, so be sure to wear gloves when handling them. Also, be careful not to touch your eyes or nose after handling the chiles, as the capsaicin oil can cause irritation.
  • Make the filling ahead of time. The filling for chile rellenos can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great make-ahead meal.
  • Don't overcook the chile rellenos. Chile rellenos are best when they are cooked just until the cheese is melted and the chiles are heated through. Overcooking will make the chiles tough and chewy.

Conclusion:

Chile rellenos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make this classic Mexican dish at home. So next time you're looking for a hearty and flavorful meal, give chile rellenos a try. You won't be disappointed!

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