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Chilies Rellenos Casserole Recipe

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I love to cook with tasty green chilies and use recipes featuring them when I entertain. This hearty casserole has a big pepper taste in every bite.—Nadine Estes, Alto, New Mexico

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Chilies Rellenos Casserole Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1 can (7 ounces) whole green chilies
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup milk
4 eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Split chilies and remove seeds; dry on paper towels. Arrange chilies 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° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 321 calories, 20 g fat (11 g saturated fat), 212 mg cholesterol, 406 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Originally published as Chilies Rellenos Casserole in Taste of Home February/March 1997, p44

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Reviews for Chilies Rellenos Casserole (1)

Chilies Rellenos Casserole

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Reviewed on Sep. 01, 2011 by SouthernOK

This was quick and easy for me to make, the kids helped. Smelled incredible while it was baking but we were all a little dissapointed with the flavor. It was superisingly bland. Maybe I will add a tomatoe and chilie mixture and a fewmore spices to flavor it up next time. Salsa and sour cream possibly?