If you’re like the majority of people, sometimes you just need a quick snack that’s easy to make. Instead of making a full meal of Mac and Cheese or lasagna, why not make a Chile Relleno Casserole using some frozen vegetables and a little help from your microwave? This quick and easy dinner recipe is perfect for a hot night out, or for when you’re in need of a comforting meal that is quick to prepare.
Today I am going to share with you a pioneer woman chile Relleno casserole that is super delicious. It has a delicious balance of spicy and smoky and can be made with fresh ingredients. This dish is composed of a poblano pepper stuffed with ground beef, breadcrumbs, egg, and cheese, cooked in an oven until the pepper is tender. The pepper is removed from its skin and can be eaten whole. This blog will provide the steps to re-create this delectable dish.
Pioneer Woman Chile Relleno Casserole is a favorite of mine, and it’s a favorite of many folks. It’s also a great dish to take to out-of-town family reunions. The holidays are just around the corner, which means many of you are looking for a quick, delicious, and easy casserole dish that you can prepare in under an hour. Here’s a quick and easy casserole recipe you can make for family and friends! This easy casserole is perfect for a Sunday dinner or for an easy dinner for the holidays.
How To Make Pioneer Woman Chile Relleno Casserole
Pioneer Woman Chile Relleno Casserole recipe is a great way to make a family favorite a little healthier. This classic dish from Mexico is just as delicious and easy to prepare as it is to eat. It is a no-fat recipe that keeps you fit and healthy. This casserole can be prepared well in advance and baked just before serving. Chile Relleno Casserole is delicious served alongside a bag of tortilla chips. Here is a delicious Chile Relleno Casserole recipe that you can make for your family. Give it a try today!
Ingredients
- 4-5 large poblano peppers roasted, peeled, and deseeded or 2 – 7 ounce can whole green chilis, drained
- 1 (8 ounce package) Pepper jack cheese cut into long sticks,
- 4 eggs
- ½ cup milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Mexican blend
- 2 Tablespoons cilantro (minced)
Step By Step Instructions To Make Pioneer Woman Chile Relleno Casserole
Step 1
Prepare your oven by preheating it to 350 degrees F.
Step 2
Pat the peppers dry after washing. Place the pan under the broiler with the rack on the highest level. Increase the temperature to 500 degrees F.
Step 3
Broil the peppers for 5-7 minutes or until the skin has charred, then flip them over and broil until the other side is charred. Cook until the peppers are completely blackened.
Step 4
Place the peppers in a ziplock bag or paper sack after they have been taken out of the oven. Steam them for about five minutes to soften their skin.
Step 5
Peel off the skin of one chili at a time from the bag. Cut the chili in half and remove the seeds and stem.
Step 6
Roll up each poblano pepper with a piece of cheese in the middle. In a 9 x 13-inch pan or a 2-quart casserole dish, place the chilis.
Step 7
In a mixing bowl, combine the eggs and milk. Add the flour, baking powder, salt, and pepper to the eggs before mixing.
Step 8
Mix the eggs gently with the flour and pour over the chillies. Add the cheese to the eggs and peppers.
Step 9
Bake the casserole for 20 minutes in the oven. Remove the Pioneer Woman Chile Relleno Casserole from the oven and serve immediately.
In Closing
We hope you enjoyed this recipe for Pioneer Woman Chile Relleno Casserole. It’s a great recipe for a family dinner, and we hope you’ll enjoy it as much as we do. This casserole is also perfect for a crowd, dinner at a restaurant, or a Sunday dinner with friends. The dish can be made in advance, refrigerated and then baked when you are ready to eat. If you have any questions or comments, please leave them in the comments section below. Thank you for reading!
More Amazing Pioneer Woman Recipes
- Pioneer Woman’s Ham And Potato Casserole
- Pioneer Woman Cheeseburger Casserole
- Pioneer Woman Goulash Recipe
- Pioneer Woman Hamburger Potato Casserole
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Deviled Eggs Recipe
Pioneer Woman Chile Relleno Casserole
Ingredients
- 4-5 large poblano peppers roasted, peeled, and deseeded or 2 – 7 ounce can whole green chilis, drained
- 1 (8 ounce package) Pepper jack cheese cut into long sticks,
- 4 eggs
- ½ cup milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tablespoon s cilantro (minced)
Instructions
- Prepare your oven by preheating it to 350 degrees F.
- Pat the peppers dry after washing. Place the pan under the broiler with the rack on the highest level. Increase the temperature to 500 degrees F.
- Broil the peppers for 5-7 minutes or until the skin has charred, then flip them over and broil until the other side is charred. Cook until the peppers are completely blackened.
- Place the peppers in a ziplock bag or paper sack after they have been taken out of the oven. Steam them for about five minutes to soften their skin.
- Peel off the skin of one chili at a time from the bag. Cut the chili in half and remove the seeds and stem.
- Roll up each poblano pepper with a piece of cheese in the middle. In a 9 x 13-inch pan or a 2-quart casserole dish, place the chilis.
- In a mixing bowl, combine the eggs and milk. Add the flour, baking powder, salt, and pepper to the eggs before mixing.
- Mix the eggs gently with the flour and pour over the chillies. Add the cheese to the eggs and peppers.
- Bake the casserole for 20 minutes in the oven. Remove the Pioneer Woman Chile Relleno Casserole from the oven and serve immediately.
