I’ve been wanting chile rellenos for a long time but since we aren’t eating out, I’d been thinking about making them. We have several kinds of peppers growing that would work but then I thought about making a chile relleno casserole. That would be so much easier.
It was delicious but when I looked at this picture, I thought it looked more like something the dog had . . oh, I can’t even say it but if you’ve ever had a dog, you know what I mean!
This is the recipe I used. I found white cheddar before I found yellow cheddar in the fridge so I used that I think everything else was the same. I’ll make these again. We ended up with enough leftover for one container to freeze for our trip to MO and one container for leftovers in the next few days. That’s a good way to stretch 1 pound of ground beef but not a good way to make progress towards emptying freezers!
Rebecca in SoCal says
It’s a never-ending cycle!
Toni Macomb says
I’ve made a similar recipe for years. Mine did not include ground beef. And we love it! My sweetie had never had real chile rellanos but had loved, and eaten this, for about 20 years (maybe 30! we are old!) Anyway, we have an excellent Mexican restaurant about 45 min from us and he ordered REAL chile rellanos’ there. And now he is growing peppers specificially so he can make them. I grew up in California so I was exposed to many more Mexican inspired dishes than he was growing up in Oregon.
Barbara says
Some of the best meals I’ve made have been what I call glop! Certainly not photogenic but full of flavor. It’s those times I’m glad no one has to see my messy meals.
Carol says
This sounds great. What chilis did you use; did you roast the poblanos like this recipe instructs? I’m thinking of trying it with chicken breast instead of ground beef. Maybe I am hungry……….
Judy Laquidara says
I used Hatch because Vince had just bought some and yes, I roasted them to remove the skins.
Nelle Coursey says
This looks really good!