Chile Relleno Bake
Chile Relleno Bake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chile relleno bake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chile Relleno Bake is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chile Relleno Bake is something that I have loved my entire life.

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. Delicious baked chiles rellenos without the fat of frying.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chile relleno bake using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chile Relleno Bake:
  1. Get 1 lb Ground beef
  2. Make ready 1 cup Onion; chopped
  3. Take 3 clove Garlic; crushed and minced
  4. Prepare 2 can (4 oz) each) Whole mild green chiles; drained and seeds removed
  5. Take 2 cup Cheddar cheese or Mexican cheese mixture; divided
  6. Take 4 large Eggs
  7. Make ready 1/4 cup All-purpose flour
  8. Make ready 1 1/2 cup Milk
  9. Make ready 1/2 tsp Salt
  10. Make ready 2 dash Tabasco sauce or cayenne pepper

Slice whole canned green chiles wide open; rinse out any seeds, then drain. Put in a bowl and cover with plastic wrap to steam and loosen the skin. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce. Line a baking sheet with aluminum foil.

Instructions to make Chile Relleno Bake:
  1. In large skillet, brown ground beef, breaking up meat as it cooks. Add onion and garlic; cook until onion is tender. Drain well.
  2. Line 9x9 baking dish with half of the whole chiles; top with 1 1/2 cups shredded cheese. Add browned meat mixture, then top with remaining chiles. Set aside.
  3. Beat together eggs and flour until smooth; add milk, salt, and Tabasco sauce. Pour egg mixture over casserole.
  4. Bake, uncovered at 350°F for 35-45 minutes, or until a knife inserted in center comes out clean.
  5. Remove from oven, top with remaining cheese. Let stand for 5 minutes before serving.
  6. Serve with rice, refried beans, and a salad, if desired.

If you love chili rellenos, but don't love all the prep work that comes along with it, Chili Relleno Casserole is where it's at. It starts with a quick and easy Mexican red sauce, comes packed in the middle with chili pepper, cheesy goodness, and ends with a fluffy, golden cloud of baked eggs! This low carb Hatch Chile Rellenos Casserole has all the flavor of regular chile rellenos, but without the breading and frying. Once a year, my girlfriend Jelayne has a Chile Rellenos party. Her family is from New Mexico, and her uncle sends a large care package of assorted Hatch chiles.

So that’s going to wrap this up with this exceptional food chile relleno bake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!