Thursday, October 02, 2008

Recipe for Chile Rellenos Bake

Chile Relennos CasseroleThis recipe, which I'm calling Chili Rellenos Bake, is one I got from my neighbor Brooke, who e-mailed it to me the very day I posted about Block Party Food and mentioned I wanted the recipe. (Thanks Brooke!) I loved this when Brooke made it, and although I changed the recipe just slightly to make it more South Beach Diet friendly, this is still essentially Brooke's recipe. The ingredient of interest here is whole roasted green chiles, the defining ingredient in New Mexico cuisine, and something I love to cook with. This dish is a healthier and easier-to-make version of Chile Rellenos, a Mexican dish of stuffed, battered and deep-fried green chiles. I used roasted green chiles from a can, most likely Anaheim chiles. Of course you can roast your own green chiles for the dish, but even with the canned chiles this was something I can tell will be appearing regularly on the menu around here.

This delicious cheesy green chile dish is my contribution for Weekend Herb Blogging, where you can write about recipes with herbs or unusual vegetables according to the new rules, and I'm sending it to Valentina from Trembom - English Version, who's one of those talented people who's able to blog in more than one language. Check the who's hosting page or the new Weekend Herb Blogging Information Page if you'd like more information about how to participate.


I might have showed you the big 26 oz. can of roasted and peeled green chiles, but I forgot to take a photo until I opened it. In my store they're sold near Mexican foods, and the price is just over $5.00. Let the chiles drain in a colander for about 15 minutes.

I used a casserole dish that was 9" X 11" and the 26 oz. can of chiles was perfect. Open the drained chiles, scrape out any lingering seeds, and make a layer of chiles in the bottom of the casserole dish.

Top the first layer of roasted chiles with a layer of cheese. (I used low-fat four cheese Mexican blend to keep it more South Beach diet friendly. Top the cheese with 1/2 cup very thinly sliced green onions if you like. (Brooke didn't use the onion, but I liked it in this.)


Make another layer of opened chiles, followed by another layer of cheese. Then mix 1/2 cup milk with some beaten eggs and spices and pour over. (You need just enough egg to moisten and hold it together.)
Bake at 375 for about 40 minutes. The mixture will puff up a little from the egg, and then settle a little when it cools. I loved this served with some low-fat sour cream and salsa.

Chile Rellenos Bake
(Makes 6 servings, recipe from Brooke with slight adaptations by Kalyn)

Ingredients:
1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder (I used ground Ancho chile powder from Penzeys)

Instructions:
Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)

Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers.

Printer Friendly Recipe


South Beach Suggestions:
Made with with fat-free milk and low-fat cheese, this is good for any phase of the South Beach Diet or any type of low-glycemic eating plan, but it's probably a "once in a while treat" for South Beach due to the fat content. (The cheese I used had 9 grams of fat in 1/3 cup, so this is about 18 grams of fat per serving, of which 12 grams is saturated fat.)

More Dishes with Delicious Roasted Green Chiles:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Chicken Stuffed with Green Chiles and Cheese
Green Chile and Cheese Egg Muffins
Calabacitas (Squash with Onions, Chiles, and Cheese)
Southwestern Stuffed Peppers
Chicken and Pinto Bean Soup with Lime and Cilantro

Chile Rellenos Casserole from Simply Recipes
Roasted Green Chile Tortilla Bake from Karina's Kitchen
Green Chile Burgers from Kitchen Parade
Turkey Green Chile Chili from The Perfect Pantry
Kitchen Sink Green Chile Stew from Cook and Eat

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.counter customizable free hit

51 comments:

Matt said...

Perfect timing! My wife and I were talking about making Chile Rellenos tomorrow night. We'll definitely try this out. Looks great!

StickyGooeyCreamyChewy said...

This looks like a perfect dish for us! My husband adores chile rellenos, but I hate to make them because they are so labor intensive. He is going to love this!

Maria said...

Josh is going to love this one!

Mrs. L said...

Oh man, it's been ages since I've had a chile relleno's casserole and this sounds so easy and simple (and delicious!). YUM!

Julie said...

This will make my husband very, very happy. Thanks!

Lisa said...

I would be sure to enjoy this. I can never get enough chiles. A perfect dish for gloomy and cold weather.

Genie said...

Looks amazing, Kalyn -- I'm definitely putting this on the must-try list.

Valentina said...

Wow, this is such lovely recipe. I am already thinking about which chillies i can get to prepare it. i will be in London on Saturday so I might end up stopping at this lovely market called Borough where i am bound to find something nice chillie wise.You have some talented neighbours!It must be great to share recipes.

Peter M said...

A wonderful take on chile rellenos, I love roasted peppers and just enough heat.

Kalyn said...

So happy that people like the sound of this because I had it for lunch just today, and it's great! And so much more healthful and easier to make than regular chile rellenos.

Lydia (The Perfect Pantry) said...

Hooray for Brooke -- this looks like a great dish that will go into my own potluck repertoire.

Jeanne said...

Oh Kalyn!! I *love* this. Chiles rellenos are some of my favourite things on a Mexican menu and turning them into a bake is just inspired. None of the fuss, all of the taste :)

Natashya said...

I have never had anything like this. Looks wonderful.

Karina Allrich said...

Chiles make everything better! Rellenos was always my favorite New Mexican dish. This version a la Brooke looks delicious. Perfect for brunch. Or anytime you need a tasty make-ahead dish.

Cora said...

Kalyn, I love this recipe! It is similar to one I got from a friend when we lived in Texas, but she chopped the chiles. I think I'll like it even more with big pieces -- can't wait to try it!

Katie Jean said...

This looks delicious! I'm definitely going to try this!

Owlhaven said...

This was yummy! I was afraid of the heat and so did one layer of sweet peppers and one layer of hot. I also added a layers of crushed corn chips. It was great: hot, but not insanely so!

Mary

Kalyn said...

Mary, glad you liked it! The chiles I used were really not hot at all, but the combo of sweet and hot peppers sounds good. The original recipe had a "crust" made of polenta, which might also be good for non-South Beach folks.

Kevin said...

That looks really tasty! I am going to have to search for a can of green chilies.

Heather said...

Wow. I'm going to have to try that! ;) I love pablanos.

www.sprittibee.com

the chocolate lady מרת שאקאלאד said...

Ah just the thing! How did it get to be fall so soon?

Holler said...

Mmmmmmm, gorgeous! It was handy finding the can of peppers, much more convenient and they look lovely and big. I will be putting this on to the must try list :)

Brenda/Mama/Mammy said...

Tried this tonight. It was very good. We had a little hard time finding the chiles but finally found them for $9 a can. Not like your $5. Well worth the extra money. One son asked me the next time I make it to chop some jalepenos in it. It was to mild for him. But otherwise I got a thumbs up on it and that is good since he is an Executive Chef.

Kalyn said...

Brenda, I think a few jalapenos in here would be great. (I wouldn't put too many for myself though; I'm a bit of a wimp!) Glad to hear the chef gave his approval, but sorry to hear about the $9.00 a can price for the chiles. I got mine at Kroger in Utah. I think I'll stock up before they raise the price!

MEDITERRANEAN KIWI said...

i like the sound of this - an excellent way to use up the long green peppers in our garden which are supposed to be going red, but with the dimninished amount of sunlight, are staying green

Laura said...

I noticed someone mentioned poblanos. Can it be made with them? I just bought them for this recipe, thinking I was buying the correct chiles until I got home and looked at the recipe again.

Kalyn said...

I think this would be great with poblanos. They're the chile that's usually used in Chile Rellenos, but in the cans you usually get anaheims.

Nate-n-Annie said...

I am wondering, could you cook it with the salsa layered in?

Kalyn said...

Hey, now you are reading my mind. I had that thought about adding a layer of salsa after I made it the second time and I'm planning to try it. I definitely think it will work and might even be an improvement.

Laura said...

Just wanted to say that I made this last Thursday evening with the poblanos I bought. It was great! Poblanos added just the right amount of bite. Of course, roasting the peppers was a bit of a pain. I tried over the stove flame, which was a failure...I could not get all of the pepper. So I gave up and put the rest in the broiler...much easier. (Found out the next day at the grocery store that they do carry canned green anaheims...I had been looking on the wrong side of the aisle! $8.00 a can, but I think that at $3.99/lb for the fresh poblanos, I may have spent more than eight dollars.)

I also added chorizo to half of it. Drained it well, but I know it adds even more fat. Also, I had salsa as an option to spoon on top for those who wanted it, and it did add a whole new dimension to the dish. Delicious both ways.

Kalyn said...

Laura, I love the idea of using chorizo in this. Do you know the trick of browning the sausage then rinsing with VERY hot water? That will remove a lot of the fat. I do that with ground beef sometimes. I'd love a piece right now with chorizo and salsa on top!

Muhlyssa said...

I'm going to make this today and add a little crumbled turkey bacon. I've got some whole wheat flour tortillas that I'm contemplating layering in as well, but I don't know how that would go

Kalyn said...

Muhlyssa, I think turkey bacon would be great in this. If you try layering in some whole wheat tortillas, let us know how that turns out. Tastewise, I think it would be great, but I'm not sure if the ww tortillas will just crumble apart. Would be curious though.

Melissa said...

I got too nervous about the whole wheat tortilla idea so I just added the turkey bacon and it was a nice addition. Actually cut it into small pieces, cooked it in a frying pan and added it to the bake. I didn't know if I put it into the bake raw if it would cook well enough that way. Anyway, I loved the way this came out, but my husband isn't a big fan of chiles so I wonder if there is some other veg we could use for layering.

Kalyn said...

The chiles in this really make the dish for me. But if your husband really doesn't like them, certainly you could make a layered casserole with precooked veggies like zucchini, eggplant, or bell peppers. Even portobella mushrooms might be good.

TaraTot said...

Hi Kalyn! You have made my low-carb diet a breeze for the past 4 weeks with your recipes (down 10 lbs too!). I am putting this together for dinner tonight and it already smells great. I added a lb. of ground turkey because my hubby has to have meat.

I cannot wait to have my favorite Mexican dish! Thank you for sharing so many wonderful recipes!!!

Susan said...

This is my new favourite dish!!! I couldn't find any anaheim chiles, so I used roasted red peppers from a jar on the bottom layer and (sparingly) canned jalapenos on the top layer. I didn't have whole eggs or milk, so I substituted liquid egg whites and cottage cheese and blended them up in the food processor with the cheese. It was delicious!

Kalyn said...

Susan glad you liked it. I like the idea of using cottage cheese as a substitution, great idea!

Anonymous said...

I LOVE this! Made it last night and the hubby loved it too. I think I will try some of the suggestions of salsa in the mix and the cottage cheese. Thanks for such a flavorful meal! I'm even using the leftovers for my breakfasts this week!

Liz Warner said...

This dish is absolutely fantastic. I just started South Beach phase 1 and this is perfect for really any meal, but a brunch thing specifically. It is yummy and easy to make and goes great with guacamole!

Kalyn said...

Liz, glad you liked it!

Anonymous said...

This is the first disappointing recipe for me from Kalyn's kitchen. I followed the directions exactly. Considering the cost,and the amount of cheese I thought it would be delecious,but it was bland, & just ok. I would not make it again.

Kalyn said...

Anonymous, sorry to hear you did not like it. It's a favorite recipe of my neighbor, and I liked it (or I wouldn't post the recipe) but people do like different things. I'm surprised it would be bland with two layers of green chiles though?

Anonymous said...

I came back to share another opinion about the chile rellenos bake. While I mention yesterday I was disappointed in the dish which was true,however today I had some for lunch,and it was so much better. Not sure exactly why that is so,but I did feel I needed to come back and mention this. I did follow as directed,so not sure why I was disappointed,as I love chile rellenos. Hope too I didn't hurt anybodys feelings,but felt the need to review not just the things I love (of which there are many),but also those that I'm not. I've always found that helpful. Hope that's okay. rj

Kalyn said...

I am always open to hearing honest feedback about the recipes, so no worries at all about that. (What I don't like is when people don't make it the way I wrote the recipe and then complain that it didn't turn out. That happens every now and then, even though it's not what happened here.) I'm glad you liked it better the next day. I did eat it with salsa when I had it; wonder if that's one thing I liked about it?

bevvbevv said...

This is actually a recipe I've started making regularly! I love it. This time, I only found hatch chiles at the store, so we'll go with that. Egg, peppers and cheese on a blustery day... you can't beat that!

Kalyn said...

I'm guessing that Hatch chiles would be great in this; glad you're enjoying it!

bevvbevv said...

Hatch--perfect!! The variety I got had more salt than I anticipated, but c'est la vie. My husband laughs-- I only usually make a recipe once, regardless of whether or not we like it, but this one has managed to hang on. We both love the ingredients, and its simplicity cannot be beat.

Anonymous said...

Hi Kalyn, FYI this is an old recipe from Helen Corbett's Cookbook 1957. I grew up eating this in Dallas. I think before TexMex became what it is today, inventive Texans were trying to make their own spin on traditional Mexican food. I am just glad to see everyone liked your recipe.

Kalyn said...

I have no idea if my neighbor has seen that cookbook, but I'll have to ask her. I'm guessing there are infinite variations of this type of dish.

Carol Yates said...

I have familly staying with us this weekend and I plan on making this dish.
Thank you! :)

Blogging tips