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Recipe: Chile Relleno Casserole

Cuisines > (Tex)Mex
Entrees > Casserole
Entrees > Beef

Ingredient Qty. Unit
poblano peppers 4 ea
ground beef 3/4 lb
large onion, diced 1/2 ea
bell pepper, diced 1/2 ea
tomato, coarsely chopped 1/2 ea
cotija cheese, crumbled 1/4 c
oregano to taste 1 ea
canned tomato sauce, thin pizza sauce 1/2 c
corn tortillas 12 ea
good melting cheese,we used queso fresco and muenster 1/2 lb
a handful or so of broken tortilla chips 1 ea

1) Blister peppers on burner of stove or under broiler until well charred.

2) Let steam in their own heat in a brown paper bag or a bowl covered with plastic wrap for three minutes.

3) Peel skin from peppers, remove stems and seeds. Coarse chop the peppers.

4) Preheat oven to 350 for casserole. Casserole filling can be prepared ahead of time.

5) For filling: in skillet, brown beef, set beef aside. Sweat onion, bell pepper, diced tomato, oregano, salt and pepper to taste in skillet.

6) Combine beef, poblanos, pepper/onion/tomato mixture, and cotija cheese.

7) In a lightly oiled casserole dish, put down a layer of tortillas, then a thin layer of tomato sauce, a layer of filling, a layer of melting cheese. Repeat.

8) Top with broken tortilla chips.

9) Bake at 350 until cheese is melted and golden brown, about 30 minutes if filling is already hot.

10) Story: Rellenos were a favorite of ours in Houston, where it's much easier to find poblanos than it is here. We recently found them at Wegmanns and snapped them up, but they fell apart during the skinning/deseeding step. Thus the casserole was born! We threw in a bunch of leftover ingredients we had on hand from other dinners and the recipe can be easily adapted to whatever you have around. Ours was very spicy--if you want something more mild, consider omitting the poblanos or substituting a milder pepper.

8 servings

Sean and Annie Original

Recipe submitted by Annie

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