Chiles Rellenos Casserole

Name: Chiles Rellenos Casserole
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons canola oil; 113 grams cup shredded colby-Monterey Jack cheese; 237 milliliters frozen whole kernel corn, thawed and drained; 2 egg whites; 2 eggs, lightly beaten; 315 milliliters fat-free milk; 79 milliliters all-purpose flour; 1 teaspoons garlic powder; 113 grams whole green chiles, drained and cut lengthwise into quarters; 227 grams ground chicken; 2 teaspoons ground cumin; 0 teaspoons hot sauce; 237 milliliters chopped onion; 2 teaspoons dried oregano; 454 grams vegetarian refried beans; 0 teaspoons salt

You can never have too many main course recipes, so give Chiles Rellenos Casserole a try. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 303 calories, 21g of protein, and 12g of fat. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. If you have egg whites, onion, colby-monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Heat a nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble.

Ingredients you will need

Whole Chicken

Onion

Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.

Ingredients you will need

Refried Beans

Whole Chicken

Cumin

Equipment you will use

Bowl

Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese.

Ingredients you will need

Cooking Spray

Green Chili Pepper

Cheese

Mounds Bar

Spread

Chili Pepper

Corn

Equipment you will use

Baking Pan

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips.

Ingredients you will need

Egg Whites

Hot Sauce

Chili Pepper

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes.

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Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

canola oil 113grams

cup shredded colby-Monterey Jack cheese 237milliliters

frozen whole kernel corn, thawed and drained 2

egg whites 2

eggs, lightly beaten 315milliliters

fat-free milk 79milliliters

all-purpose flour 1teaspoons

garlic powder 113grams

whole green chiles, drained and cut lengthwise into quarters 227grams

ground chicken 2teaspoons

ground cumin 0teaspoons

hot sauce 237milliliters

chopped onion 2teaspoons

dried oregano 454grams

vegetarian refried beans 0teaspoons

salt

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.