Chile Rellenos Casserole

November 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Chile Rellenos Casserole. The Dish is made using JENNIE-O® Lean Hot Italian Turkey Sausage, Cheddar Cheese, Diced Tomatoes, and Green Chilies, Egg Substitute, Milk, Sour Cream, Spices, and Herbs. There’s 230 calories and 18 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

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

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

DIRECTIONS

1) Heat oven to 400°F.

2) Line baking sheet with foil.

3) Place chilies on baking sheet.

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

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

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

7) 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.

8) Cut slit in each chili lengthwise down one side.

9) Fill each chili with sausage and cheese.

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

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

12) 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.

13) Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 230
Protein 15g
Carbohydrates 20g
Fiber 2g
Sugars 6g
Fat 10g
Cholesterol 40mg
Sodium 610mg
Saturated Fat 5g
https://www.jennieo.com/recipes/chile-rellenos-casserole/

“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

Jennie – O Recipe of the Week – Chile Rellenos Casserole

December 2, 2016 at 5:50 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a Chile Rellenos Casserole. Start the Christmas Season of right with this week’s recipe, Chile Rellenos Casserole. Made with JENNIE-O® Lean Hot Italian Turkey Sausage along with Cheddar Cheese, Diced Tomatoes, and Green Chilies. Ho, Ho, Ho, Everyone will love this one! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! http://www.jennieo.com/

 

 

Chile Rellenos Casserole

INGREDIENTSchile-rellenos-casserole

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

 
DIRECTIONS

1) 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.
2) Cook turkey sausage links as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into bite size pieces.
3) 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.
4) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.
5) 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.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories230
Protein15g
Carbohydrates20g
Fiber2g
Sugars6g
Fat10g
Cholesterol40mg
Sodium610mg
Saturated Fat5g
http://www.jennieo.com/recipes/926-chile-rellenos-casserole

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