Chile Relleno Bake Recipe

Name: Chile Relleno Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (4 Oz. Size) Whole Green Chilies, Cut In Half And Seeded, Drained On Paper Towels; 2 cups Shredded Mexican Style Cheese Or Pepper Jack Cheese, Divided; 1 pound Shredded Mexican Style Beef (See My Recipe Box) Or Ground Beef; 4 whole Eggs; 1/4 cups Flour; 1- 1/2 cup Milk; 1 teaspoon Frank's Hot Sauce; 1/4 teaspoons Garlic Powder; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper

Servings: persons

2 cans (4 Oz. Size) Whole Green Chilies, Cut In Half And Seeded, Drained On Paper Towels
2 cups Shredded Mexican Style Cheese Or Pepper Jack Cheese, Divided
1 pound Shredded Mexican Style Beef (See My Recipe Box) Or Ground Beef
4 whole Eggs
1/4 cups Flour
1- 1/2 cup Milk
1 teaspoon Frank's Hot Sauce
1/4 teaspoons Garlic Powder
1/2 teaspoons Salt
1/4 teaspoons Black Pepper

1
Cut green chilies in half and place half in a lightly greased 2-quart shallow baking dish.
2
I used an 11 x 7 inch dish.
3
Add 1 1/2 cups of the shredded cheese.
4
Top with the shredded beef mixture and then layer the remaining chilies and set aside.
5
Beat together the eggs and flour until smooth.
6
Add the milk, Franks, garlic powder, salt and pepper.
7
Blend well and carefully pour the egg mixture over the casserole.
8
Bake in a 350 degrees F oven for about 45-50 minutes or until a knife inserted in the center comes out clean.
9
Top with the remaining 1/2 cup cheese and place back in the oven for a few minutes until cheese is melted.
10
Let stand 5 minutes before serving.
11
Enjoy!
12
Notes: Instead of the shredded beef, you may also brown a pound of lean ground beef with 1 cup of chopped onion, season lightly with salt and pepper.
13
Use in place of the shredded beef.
14
We like to top the bake with diced tomatoes, green onions, sour cream and maybe a few sliced jalapenos.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans (4 Oz. Size) Whole Green Chilies, Cut In Half And Seeded, Drained On Paper Towels, 2 cups Shredded Mexican Style Cheese Or Pepper Jack Cheese, Divided, 1 pound Shredded Mexican Style Beef (See My Recipe Box) Or Ground Beef, 4 whole Eggs, and more.

Yes, Chile Relleno Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Relleno Bake

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