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    You are in: Home / Mexican / Easy Chile Relleno Casserole Recipe
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    Easy Chile Relleno Casserole

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 07, 2012

      I made this with 3 large fresh Poblano peppers. I also used a prepackaged Mexican cheese mixture. When I made it, I wondered whether it would be better with enchilada sauce instead of tomato sauce. As it turned out, it is absolutely perfect! I cooked it just a bit longer because it was just a little runny - but not too bad. I did dry my peppers also. The extra cook time softened the fresh peppers a bit more- which was good. I will definitely make this again. I have always wanted to make stuffed Chile Relleno peppers, but with this recipe I will never need to learn! So easy - and tastes just like the ones made with eggs at restaurants! Thanks for this awesome recipe!!! Also - I thought with all the cheese it would be thick and cheesy, but to my delight - the egg mixture combined with the cheese and turned into a light fluffy, cheesy texture. Yummy!

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    • on September 24, 2009

      Thanks, Hazelruthe! Finally a GREAT recipe for this dish! I doubled the recipe and put just a pinch of cayenne, cumin, cinnamon and clove into the sauce. DELICIOUS!

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    • on May 17, 2011

      This was delicious. I used two 5 oz. cans of whole chile peppers and so used a bit less cheese but the stated amount of egg mixture. It baked up beautifully at just 45 minutes...my oven runs a bit hot. No runniness, which is something I worried about and I'm sure it's the 'dry with paper towels' instruction that helped with that. I'll definitely make this again....we love chile rellenos but I hate the filling, dipping and frying. It's nice to get all the same flavors in a casserole! Thanks Hazelruthe for this recipe :)

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    • on October 28, 2008

      i used chopped chilies instead of whole, fat free half and half instead of regular, eggbeaters instead of eggs, and a 1 pound mexican blend shredded cheese instead of the two 1/2 pounds (basically a pre-sold mix of jack, cheddar, and maybe asagio or something). used the tomato sauce and flour as called for. not sure how i could lighten it up anymore than that. DH's cholesterol is high, so i'd like to use less full fat dairy than i have been lately but i think this wouldn't survive that. it survived everything else nicely tho. very yummy and quick to prep! thanks.

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    • on January 28, 2006

      I really liked the propostions of egg to chile to cheese. I substituted 8 fresh poblano chiles (charred, steamed, & seeded) and added 1t ground cumin to the egg. Used 11x7" pan.

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    • on January 03, 2006

      I have made several chile rellano recipes, but this one is by far the best! I served a "Recipezaar" brunch of sorts, and my table was laden with so many recipes from the zaar. This casserole was so smooth and creamy, and so tasty. So many compliments! Thanks so much for sharing!

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    Nutritional Facts for Easy Chile Relleno Casserole

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.6
     
    Calories from Fat 274
    64%
    Total Fat 30.5 g
    46%
    Saturated Fat 18.6 g
    93%
    Cholesterol 150.4 mg
    50%
    Sodium 682.6 mg
    28%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.0 g
    20%
    Protein 24.3 g
    48%

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