Best 7 Marthas Chile Relleno Casserole Recipes

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If you're looking for a comforting and flavorful dish to impress your family and friends, Martha Stewart's Chile Relleno Casserole is an absolute must-try. Combining the vibrant flavors of poblano peppers, cheese, and a creamy sauce, this casserole is a true culinary delight. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is designed to guide you through the steps of creating this delectable casserole, ensuring a perfect balance of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHILES RELLENOS



Chiles Rellenos image

Chile rellenos are often fried; these peppers are filled with spiced rice and baked.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 20

2 teaspoons canola oil
3/4 cup minced yellow onion
1 teaspoon minced garlic
1 cup long-grain brown rice
1 1/2 tablespoons chili powder, or less to taste
2 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 teaspoon salt
1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon canola oil
1/2 cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can whole peeled plum tomatoes, drained and coarsely chopped
1/4 cup chili powder
1 teaspoon salt
1 1/2 tablespoons fresh lime juice
6 medium (about 1 pound) fresh poblano peppers
1 tablespoon coarsely chopped cilantro

Steps:

  • To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
  • Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
  • To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
  • Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
  • Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.

Nutrition Facts : Calories 217 g

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
2 pounds ground chicken
1 white onion, chopped
1 garlic clove, minced
1 3/4 pounds plum tomatoes, seeded and diced
2 dried bay leaves
1/2 cup raisins
1/2 cup green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 cup finely chopped cilantro, plus small sprigs for serving
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup slivered almonds
Coarse salt
12 fresh poblano chiles
Mexican crema or sour cream, for serving
Lime wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.
  • Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)
  • Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
  • Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.

MARTHA'S CHILE RELLENO CASSEROLE



Martha's Chile Relleno Casserole image

This is an easy to prepare and delicious appetizer -or- side dish! Wonderful to bring to potlucks or for your Cinco de Mayo celebration. Recipe is from my son-in-law's mom, Martha. Enjoy!

Provided by BecR2400

Categories     Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 3

1 (16 ounce) can ortega whole green chilies, drained
4 eggs, separated
1 lb monterey jack cheese, grated

Steps:

  • Preheat oven to 325 degrees F. In a small mixing bowl, beat egg whites with electric mixer until fluffy; add yolks and continue to beat for 3 minutes.
  • In an 8 or 9-inch square baking dish, put a layer of green chiles. Put one layer of jack cheese; continue putting one layer of each until you reach the rim of pan. Pour egg over last layer.
  • Bake in 325 d F oven for 1 hour.
  • Let cool to room temp, then cut and serve.
  • Makes @ 6 servings.

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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.

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

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 8

Number Of Ingredients 7

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

Tips:

  • Use fresh poblano peppers. Fresh poblano peppers have a better flavor and texture than canned or frozen peppers.
  • Roast the poblano peppers until the skins are blackened. This will help to remove the bitterness from the peppers and give them a smoky flavor.
  • Be careful not to overstuff the poblano peppers. If the peppers are too full, they will burst open during baking.
  • Use a variety of cheeses in the filling. This will give the casserole a more complex flavor.
  • Bake the casserole until the cheese is melted and bubbly. This will ensure that the casserole is cooked through.

Conclusion:

Martha's Chile Relleno Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The poblano peppers are roasted until they are tender and flavorful, and the cheese filling is creamy and gooey. The casserole is also a great way to use up leftover chicken or turkey. This recipe is a great way to enjoy the flavors of traditional chile rellenos without all the work. It's also a great way to use up leftover chicken or turkey. So next time you're looking for a quick and easy weeknight meal, give Martha's Chile Relleno Casserole a try. You won't be disappointed!

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