Chiles Rellenos Casserole
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 large poblano peppers
- 1 cup sharp cheddar cheese
- 3 eggs, slightly beaten
- 1⁄4 cup milk
- 1⁄3 cup Bisquick baking mix, plus
- 2 tablespoons Bisquick baking mix
- 1⁄4 teaspoon ground red chili pepper
- 1 (4 ounce) can diced green chilies, drained well
- 1 (10 ounce) can mexican-style tomatoes and green chilies, drained and pressed very well
- 1⁄4 cup cheddar cheese, reserved for top
directions
- Cut peppers in half, remove stems, veins & seeds, flatten with palm of hand.
- Roast skin side down over med-high heat grill or broiler until peel is blackened and blistered.
- Place in a covered dish or plastic zipper bag to steam, cool and remove blackened peels with fingers.
- In a greased 8x8 baking dish, layer peppers and top with tomatoes, green chilies and cheese.
- Combine eggs, milk, ground red pepper and baking mix together until well blended. Pour over peppers and tomatoes.*This step cannot not be done too far ahead of time before baking.
- In a 400° preheated oven, bake uncovered for 30 minutes or until center is done and top is golden brown. Sprinkle with cheese, cover with foil or return to oven briefly to melt cheese.
- Serve suggestions: Top with sour cream, salsa, with a side fried beans.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.