Chile Rellenos Casserole
This easy and flavorful green-chile-studded casserole is low in carbs and full of flavor.
This easy and flavorful green-chile-studded casserole is low in carbs and full of flavor.
- Carbohydrate 8.36900980193454 g
- Cholesterol 187.523361035241 mg
- Fat 28.5998270288377 g
- Fiber 0.180089346226973 g
- Protein 27.4236771365962 g
- Saturated Fat 14.9635149720482 g
- Serving Size 1 1 Serving (185g)
- Sodium 388.154671225393 mg
- Sugar 8.18892045570757 g
- Trans Fat 2.24166113934541 g
- Calories 403 calories
Step-by-step
- Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.
- Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
- Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish.
- Bake for 35 to 40 minutes.
- Serve right away while everything is hot and cheese is melted. Yum!
Pour the liquid egg and milk mixture over the layered meat and chiles only after ensuring the oven has reached a stable 375F. Combining dairy, eggs, and a small quantity of flour creates a quiche-like custard that sets structurally as the temperature rises. Green chiles canned in brine contain a high internal moisture content. That moisture releases during baking. Raw chiles require roasting and peeling first to remove tough outer skins. Preserved varieties eliminate that step entirely.
Fresh Versus Preserved Chiles
Canned green chiles provide predictable softness and uniform acidity. Fresh Anaheim or poblano peppers possess thicker walls and higher cellular water retention. Roasting fresh peppers breaks down pectin within the cell walls. This thermal breakdown yields a sweeter, more robust pepper flavor compared to canned alternatives. Retaining liquid from canned peppers inside the casserole requires balancing the dairy-to-flour ratio to prevent a watery final texture. Whisking the flour thoroughly into the liquid prevents lump formation during coagulation.
- Bake for 35 to 40 minutes until the center reaches a set consistency.
- Drain excess rendered fat from the beef thoroughly before layering to avoid grease separation.
- Store covered portions in the refrigerator for up to three days.
- Reheat individual servings in a 350F oven to restore crust texture.
