By Carlie Kukielski
Chile Rellenos Casserole Super Easy Recipe And No Frying
Chile Rellenos Casserole Super Easy Recipe And No Frying
Today, I'm sharing the ultimate Chile Relleno Casserole recipe! 😋 Perfect for a delicious family breakfast, this dish offers all the flavors of traditional Chile Rellenos without the hassle of frying. A healthier, mouthwatering twist on a classic favorite! 🥰 Please comment down below what recipe you will like to see next. Also, check out our YouTube Channel for the full video and for more delicious recipes. Link in Bio 😊
CHILES RELLENOS CASSEROLE INGREDIENTS:
For the casserole:
► 6 poblano peppers
► 20 oz Oaxaca cheese
► Cooking spray
For the egg batter:
► 6 eggs (at room temperature)
► 1/2 tsp baking powder
► 1/3 cup all purpose flour
► 1/4 cup of milk
► Salt and pepper to taste
For the salsa:
► 5 tomatoes
► 1/4 white onion
► 1 jalapeño pepper
► 2 garlic cloves
► 1 tortilla
► 2 tsp chicken bouillon
► 1/2 tsp oregano
► 1/3 cup water
► Salt to taste
Title: Still Affect
Artist: Adam Griffith
Link:
Updated at: Mon, 21 Oct 2024 20:31:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories311.6 kcal (16%)
Total Fat20.8 g (30%)
Carbs9.2 g (4%)
Sugars2.4 g (3%)
Protein20.9 g (42%)
Sodium521.1 mg (26%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Pull out 6 eggs to sit on counter.
Step 2
Fire poblano peppers over open flame until all skin is broiled. Add to a plastic bag to sweat.
Step 3
Brown ground beef and add taco seasoning to the meat.
Step 4
Separate yokes from whites with the 6 eggs.
Step 5
Whisk egg whites in Kitchen Aid for about a minute and a half to slightly stiff.
Step 6
Add egg yolks, baking powder, flour, milk, salt and pepper. Then whisk until combined.
Step 7
Then grease a 9x13 baking dish.
Step 8
Start layering ingredients. Batter mixture, then peppers, then cheese. Try to end with batter and cheese.
Step 9
Put in the oven at 350 degrees for 30 minutes. While that is cooking, make the salsa.
Step 10
Roast salsa vegetables in a cast iron skillet until blackened on sides. Then fry a tortilla in hot oil in the same skillet.
Step 11
Remove skins from tomatoes and jalepenos. Add all salsa ingredients to a blender and blend with spout open.
Step 12
Add puree back to skillet and cook up.
Step 13
Serve poblano pepper lasagna with salsa sauce.
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