The Dish | Chile Relleno Bake

With kids back in school, this is a great one-pan dinner for those crazy weeknights or those lazy football-watching Sundays. Feel free to substitute ground beef or chorizo for the turkey.


  • 1/2 pound ground turkey
  • 1 cup chopped onion
  • 1 3/4 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) can fat-free refried beans
  • 2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
  • 1 cup (4 ounces) pre shredded Colby-Jack cheese
  • 1 cup frozen whole kernel corn, thawed and drained
  • 1/3 cup cornbread mix
  • 1/4 teaspoon salt
  • 1 1/3 cups skim milk
  • 1/8 teaspoon hot sauce
  • 2 eggs, lightly beaten
  • 2 egg whites

Optional Toppings:

  • Sour cream
  • Sliced avocado
  • Salsa


  • Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine turkey mixture, cumin, and next five ingredients in a bowl. Stir well, and set aside.
  • Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
  • Combine cornbread mix and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole.
  • Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
  • Yield 6 servings (serving size: 1 (3 1/2-inch) square)

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