Rosarita Vegetarian Chile (Chile) Relleno Bake

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Total Time
45mins
Prep 15 mins
Cook 30 mins

I found this on the Rosarita Vegetarian Refried Beans can that was destined for boring burritos. I love Chile Rellenos at Mexican restaurants. While I've never duplicated Chile Rellenos at home, I have tried the casserole version. Let's just say that they were less than stellar and took more work than I wanted do. I added a layer of chopped onions about 1/4 of a large onion since it was prepared for the burrito, plus a layer of salsa verde (medium heat) since my husband loves the heat. Although the ingredients call for Pepper Jack, I prefer Monterey Jack. This makes a great meatless meal in barely any time.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Spray 8 x 8-inch glass baking dish with cooking spray.
  3. Beat egg whites in small bowl until stiff peaks form.
  4. Whisk egg yolks in separate bowl; fold into egg whites.
  5. Add Flour into eggs until just combined.
  6. Fold in green chilies.
  7. Spread beans over bottom of dish.
  8. Layer chopped onions over beans and make sure to get sides.
  9. Spread layer of salsa verde, smoothing into the sides. OR.
  10. Mix all the beans, onions and salsa verde together.
  11. Top with half of the egg mixture, spreading evenly.
  12. Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
  13. Bake, uncovered, 30 minutes or until golden brown.
Most Helpful

4 5

I fixed this recipe with Jalapeno-Cilantro-Lime Salsa#363728 and Mexican Rice#154373. I followed the directions completely except I did have some whole green chilies in the fridge so I mixed the beans, onions and salsa together then put the whole green chilies (cut in half) over the bean mixture then topped with the egg mixture and cheese. It was a delicious dish and I will be making this again. Made for Fall Pick a Chef 2009.