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Learn moreChiles Rellenos Casserole
Fluffy yet dense; flavorful, yet mild, complex, yet uncomplicated—this Chiles Rellenos Casserole is a study in contradictions. Somehow, it works on every level.
Ingredients
- 1/2 pounds ground turkey
- 1 chopped onion
- 1 3/4 teaspoons ground cumin
- 1/4 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can refried beans 16 oz
- 2 cans canned whole green chiles (4-ounce) can, drained and cut lengthwise into quarters
- 1 cup colby-Jack cheese (4 ounces) shredded
- 1 cup frozen whole-kernel corn thawed
- 1/3 cup all-purpose flour
- 1 1/3 cups fat-free milk
- 1/8 teaspoon hot sauce
- 2 large eggs
- 2 large egg whites lightly beaten
- red onion slices optional
- chopped cilantro optional
Preparation
- Preheat oven to 350°F.
- 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 (stirring through beans). Stir well, set aside.
- Arrange half green chiles in an 11 x 7-inch baking dish, top with 1/4 cup cheese. Spoon mound of turkey mixture onto cheese, spreading evenly, leaving a 1-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn, top with 1/2 cup cheese.
- Combine flour and milk in a bowl; gradually add milk, beat to make a smooth batter. Add eggs, egg whites, and hot sauce; whisk until blended. Pour over casserole. Bake at 350°F 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.