Chile Relleno Bake
We love Chile Relleno's, but they are usually fried. This Chile Relleno Bake give's all the flavor of a great Relleno, without the frying pan. I have added some more vegetables to the filling to give a great combination for this bake. I have used this recipe for breakfast, lunch and dinner and is a proven winner with our family. One of the features of this recipe is that it can be frozen for up to 3 months, we freeze the whole dish or individual servings. This is a great dish to bring a Mexican Fiesta into your home anytime.
Chile Relleno Bake
Miz Helen's Kitchen
Ingredients
1 pound lean ground chuck
1 yellow onion, chopped
2 garlic pods, minced
1 1/2 cups whole kernel corn, cooked
1 1/2 cups pinto beans,cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 cups red chunky salsa
2 (7 ounce) cans whole green chilies
4 eggs, beaten
1 1/2 cups milk
1/4 cups flour
3 cups Cheddar and Monterey Jack Cheese Mix, Shredded
6 corn tortillas
Cooking Oil Spray
Directions
In a large skillet, brown the ground chuck, chopped onions and minced garlic. Cook the mix until the meat is browned and the onion is clear. Add the corn, beans, and all the seasons, set aside.
Spray a 9X13 baking dish with a cooking oil.
Cover the bottom of the dish with corn tortillas.
Spread the salsa over the tortillas.
Open up the green chilies and take the seeds out.
Place 1/2 of the green chilies on top of the salsa.
Sprinkle 1/2 of the cheese mix on top of the green chilies.
Next spread all the beef and vegetable mixture on top of the cheese.
Next layer the remaining chilies and then the remainder of the cheese.
Mix the milk and flour until it is completely smooth, then add the eggs.
Slowly pour the egg and milk mixture over the top of the dish, making sure it is completely covered.
Bake in a 350 degree oven for 35 minutes or until the center is set.
Remove from the oven and let cool for 10 minutes before slicing.
Enjoy!
Recipe Tip
Can freeze for up to 3 months.
Print Recipe
Whether or not it is for a Mexican Fiesta or a Saturday Brunch, this is a great dish anytime. Thanks so much for coming by today to spend some time in the kitchen with me today, I always enjoy your visits. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
Chile Relleno Bake Layers Of Tex Mex Flavors
Chile Relleno Bake
Miz Helen's Kitchen
Ingredients
1 pound lean ground chuck
1 yellow onion, chopped
2 garlic pods, minced
1 1/2 cups whole kernel corn, cooked
1 1/2 cups pinto beans,cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 cups red chunky salsa
2 (7 ounce) cans whole green chilies
4 eggs, beaten
1 1/2 cups milk
1/4 cups flour
3 cups Cheddar and Monterey Jack Cheese Mix, Shredded
6 corn tortillas
Cooking Oil Spray
Directions
In a large skillet, brown the ground chuck, chopped onions and minced garlic. Cook the mix until the meat is browned and the onion is clear. Add the corn, beans, and all the seasons, set aside.
Spray a 9X13 baking dish with a cooking oil.
Cover the bottom of the dish with corn tortillas.
Spread the salsa over the tortillas.
Open up the green chilies and take the seeds out.
Place 1/2 of the green chilies on top of the salsa.
Sprinkle 1/2 of the cheese mix on top of the green chilies.
Next spread all the beef and vegetable mixture on top of the cheese.
Next layer the remaining chilies and then the remainder of the cheese.
Mix the milk and flour until it is completely smooth, then add the eggs.
Slowly pour the egg and milk mixture over the top of the dish, making sure it is completely covered.
Bake in a 350 degree oven for 35 minutes or until the center is set.
Remove from the oven and let cool for 10 minutes before slicing.
Enjoy!
Recipe Tip
Can freeze for up to 3 months.
Print Recipe
Let's Put It Together
Layers of Flavor
Enjoy Every Bite!
Peace and Joy
Miz Helen
Older Post
What a great way to make chile rellenos!
ReplyDeleteI LOVE chile rellenos, but have never made them because of the frying. This recipe sounds absolutely amazing, and I love the idea of eating this for breakfast. Yum!
ReplyDeleteThis is absolutely positively going on my menu. We make a similar Mexican casserole but adding those chiles would really make my husband smile. ;)
ReplyDeleteThis looks delicious - definitely pinning on my Cinco de Mayo board! :)
ReplyDeleteHi Helen...I love Chile Rellenos, but like you, try to avoid the fried. Pinning this to make in the near future. Due to a miscommunication, I have twice as many jalapenos as I really need planted in my garden, so I'm expecting a bumper crop. I may roast some of my jalapenos and sub for the canned chiles.
ReplyDeleteThanks for the great idea.
Delicious Love to try this chile rellenos,it is in my do list for long time, never tried it. Thanks for sharing with hearth and soul blog hop, pinning and tweeting.
ReplyDelete