Chili Relleno Casserole

[Karenf]

I was reading the post regarding best and worst CL recipes experiences. Coincidentally I was planning on making the Chili Relleno Casserole but was really skeptical with all the negative comments. I tried it anyway and my husband and I loved it! Since many people thought it was bland I used an extra 4 oz can of chilies - chopped, 1/4+ tsp of hot sauce, a little extra cheese which was a combination of reduced-fat sharp cheddar and monterey jack, and extra onion. I also layered it a little differently from the recipe. I put a layer of the refried bean/tukey mixture on the bottom of the pan, than the chilies, cheese and repeated from there. Very flavorful.

[pmmahan]

i liked it too. I used a liberal hand with the spices and served the casserole with hot salsa and sour cream. My fiance ate 3 helpings!

[donleyk]

Thanks for the post, I have been wanting to try this one.

[kentgirl]

My family did not like this recipe at all. It's possible that with the changes you mentioned, Karen, this could be a very good recipe. Maybe I'll give it another try.

[kendra]

My husband liked this one exactly as it was written. Just goes to show that each of us have different tastes!

[Peggy]

Here, Here...

I agree with all of the positive comments. I saw the negative ones and put off making it for awhile. Finally had it last night and we loved it,(8.3 on my husband's scale). I did make one change...I used lean ground beef instead of the ground turkey because I remember someone saying it was too dry. I thought the seasoning was fine as written, but admit that we are not into real spicy foods. Served it with nonfat sour cream and salsa and we were happy campers!

Different tastes make life and people more interesting!

Peggy

[Joyce]

This casserole recipe is in our cooking section of the Charlotte Observer today!

[buddie]

A bunch of us got together for a cooking light dinner. We made about 15 items of the Jan/Feb issue and chilli relleno was one of them! it was a huge hit!!! it would be an easy recipe to spice up to!

i highly recommend!

[Beth Y]

I just made this the other night and it was a hit. Made it into our "repeat" book.

[neenbeez]

I think this is one of those casserole-type recipes that needs to be altered according the cook's taste. I "sorta" liked it, but I like spicy food (and would love to perk it up), but my 3-year-old daughter picked it apart and ate everything but the chiles. (Hubby knows best and just eats it, smiles and says thank you. God bless the man). Maybe CL should run a contest and see which reader can spice up this recipe the best!

It's not a favorite of mine, but I'll make it again because it falls in between my family's tastes and it's easy.

[CindyLouWho]

If anyone has a copy or link to this recipe I sure would appreciate it. We LOVE this recipe and it was supposed to be dinner tonight, but recipe card was lost in a small accident (with two little legs and two little arms and one big drink being the source).
We also make a fair amount of modifications to this (mostly with jalapenos and habanero sauce and extra turkey)--whole family likes it.
Thanks!

[Jen]

Welcome CindyLouWho!!

I found the recipe by using the search button at the top of the screen, and searching for "rellenos and casserole". You'll find it on this thread: http://community.cookinglight.com/showthread.php?threadid=13326&highlight=rellenos+and+casserole.

We love this casserole too - it's very easy and tasty. I always use the refried beans with roasted jalapenos in them to add some kick, and I think I've used monterey jack with jalapenos as well. Yum! :)

Again, welcome to the boards!

[Molli526]

* Exported from MasterCook *

Chiles Rellenos Casserole

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 168.
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (16-ounce) fat-free refried beans
2 cans (4-ounces, each) whole green chiles,
drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese,
divided
1 cup frozen whole-kernel corn, thawed and
drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Red onion slices (optional)
Chopped cilantro (optional)

Directions.
1. Preheat oven to 350 degrees.

2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.

3. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired. Yield: 6 servings.

Note: Two (4.5-ounce) cans chopped green chiles can be substituted for whole chiles, if desired.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 96 Calories; 3g Fat (32.2% calories from fat); 8g Protein; 8g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0