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Chiles Rellenos Casserole (Cooking Light)

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“This is one of their top (most requested) recipes. It was part of their "Little Book of Favorite Recipes" which had their top 15 recipes.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. 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 (cumin through beans). Stir well; set aside.
  3. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
  4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
  5. Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

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