CHILI RELLENO CASSEROLE
Several friends and I were joking about "'70's Food" earlier today, which made me a little nostalgic. Here's one of my old (OLD) stand-by favorites from that era. Alas, no "Cream-of-Anything" soup included, nor aspic'ed mystery substances, and not a fondue pot in sight. Nothing authentically culturally correct...just simple, good ol' '70's fare. Nothing fancy. *Dead easy* to make. It's simply 'got a good beat, and I can dance to it.'
Provided by Pellerin
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
- In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
- Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
- not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
- Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.
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France Tebogo
tebogo-f@gmail.comI can't wait to make this casserole again.
rufaro kachidza
kachidza.r83@hotmail.frThis is the best chili relleno casserole I've ever had!
Siam Islam
i@gmail.comThis casserole is a family favorite.
John Christopher
c@yahoo.comI've made this casserole several times and it's always a hit.
Lebogang Baloyi
baloyi89@aol.comThis casserole is perfect for a potluck.
Malik Saddam
m@yahoo.comI like to add a layer of black beans to this casserole.
Sseguya DERRICK
sseguya-d@hotmail.comThis casserole is a great way to use up leftover rice.
Joseph Orellaneda
orellaneda_joseph@hotmail.comI'm not a big fan of ground beef, so I used shredded chicken instead. It was just as good.
Malik Mutarib
m_m56@gmail.comI had a hard time finding roasted poblanos, so I used canned ones instead. The casserole still turned out great.
Sandra Ayivor
sandra54@hotmail.comThis casserole was a bit bland for my taste. I think I'll add some more spices next time.
Dina Majhi
m@yahoo.comI will definitely be making this again.
Muhmmadbuxsh Muhmmadbuxsh
muhmmadbuxshm16@hotmail.comDelicious!
Nodin Rein
nodin_r82@hotmail.comThis is one of my favorite recipes. It's so easy to make and the flavor is amazing. I highly recommend it.
N K Media
nmedia@hotmail.comI've made this casserole several times and it's always a crowd-pleaser. It's a great way to use up leftover chili and roasted poblanos.
Md Afjal Hosen
amd@hotmail.comThis casserole is the perfect comfort food. It's hearty, cheesy, and flavorful. I love serving it with a side of sour cream and salsa.
rokaa cute
rc@yahoo.comI love this recipe! It's so easy to make and always turns out delicious. I like to add a little bit of extra spice by using a hotter chili pepper.
____rain____
____rain____97@yahoo.comThis chili relleno casserole was a hit with my family! It was easy to make and had a great flavor. The combination of the roasted poblanos, cheese, and ground beef was perfect. I will definitely be making this again.