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Easy Chiles Rellenos Casserole

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles 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° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 321 calories, 20g fat (11g saturated fat), 212mg cholesterol, 406mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 24g protein.

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