Blackened chilies, turkey sausage, cheese, veggies, and egg, served in a white casserole tray atop a light gray tablecloth.

Chile Rellenos Casserole

Name: Chile Rellenos Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 Anaheim green chilies; 6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage; 1 cup shredded sharp Cheddar cheese; 2 eggs or ½ cup egg substitute; ¾ cup milk; ⅔ cup flour; ½ teaspoon salt; 1 (10-ounce) can diced tomatoes and green chilies; 2 tablespoons chopped fresh cilantro; 1 teaspoon minced garlic; ½ teaspoon dried oregano leaves; ¼ teaspoon coarsely ground pepper; chopped fresh cilantro; sour cream

This casserole is great because it’s prepped in 20 minutes, and extremely delicious. Try this Chile Rellenos Casserole recipe for dinner tonight!

Total Time

1 Hour 20 Minutes

Serving Size

6 Servings

Anaheim green chilies

ounces JENNIE-O® Lean Hot Italian Turkey Sausage

cup shredded sharp cheddar cheese

eggs or 1/2 cup egg substitute

3/4

cup milk

2/3

cup flour

1/2

teaspoon salt

(10-ounce) can diced tomatoes and green chilies

tablespoons chopped fresh cilantro

teaspoon minced garlic

1/2

teaspoon dried oregano leaves

1/4

teaspoon coarsely ground pepper

chopped fresh cilantro

sour cream

Heat oven to 400°F.

Line baking sheet with foil.

Place chilies on baking sheet.

Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently.

Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into bite size pieces.

Cut slit in each chili lengthwise down one side.

Fill each chili with sausage and cheese.

Place cut-side-down in greased 8x8x2-inch baking dish.

In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.

In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies.

Serve with chopped fresh cilantro and sour cream.

Calories

230

Protein

15g

Carbohydrates

20g

Fiber

Sugars

Fat

10g

Cholesterol