Bite Sized Chile Relleno Squares Food

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CHILES RELLENOS SQUARES



Chiles Rellenos Squares image

My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 6

3 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
2 cans (4 ounces each) chopped green chiles, drained
2 large eggs
2 tablespoons 2% milk
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

CHILES RELLENOS



Chiles Rellenos image

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)

Steps:

  • To prepare the chiles:
  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
  • Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

CHILE RELLENOS SQUARES



Chile Rellenos Squares image

Make and share this Chile Rellenos Squares recipe from Food.com.

Provided by Miss Diggy

Categories     High In...

Time 35m

Yield 24 squares

Number Of Ingredients 4

2 (4 ounce) cans green chilies, chopped or sliced
4 eggs, beaten
6 tablespoons milk
4 cups shredded sharp cheddar cheese

Steps:

  • Line bottom of ungreased 9x13-inch pan with chilies.
  • Combine rest of ingredients and pour evenly over chilies.
  • Bake at 325 for 25-30 minute.
  • Cool slightly.
  • So serve cut into small rectangles.

Nutrition Facts : Calories 94.1, Fat 7.2, SaturatedFat 4.3, Cholesterol 51.3, Sodium 131.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 6

BITE SIZED CHILE RELLENO SQUARES



Bite Sized Chile Relleno Squares image

Make and share this Bite Sized Chile Relleno Squares recipe from Food.com.

Provided by GingerlyJ

Categories     Cheese

Time 41m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 6

3 cups shredded monterey jack cheese
1 1/2 cups shredded cheddar cheese
2 (4 ounce) cans chopped green chilies
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Steps:

  • Place half the cheeses in a greased 8 inch baking pan.
  • sprinkle with chilies and remaining Cheeses
  • in a bowl beat the eggs add the milk and flour.
  • pour over cheese.
  • bake at 375 for 30 minutes cut into small squares.

Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4

CHILI RELLENO SQUARES



Chili Relleno Squares image

Make and share this Chili Relleno Squares recipe from Food.com.

Provided by Recipe Junkie

Categories     Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 6

3 cups shredded monterey jack cheese
1 1/2 cups shredded cheddar cheese
2 (4 ounce) cans chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Steps:

  • Place half the cheeses in a greaased 8-in square baking dish.
  • Sprinkle with chilies and remaining cheeses.
  • In a bowl, beat the eggs.
  • Add the milk and flour; pour over the cheese.
  • Bake at 375 for 30 minutes or until set.
  • Cut into small squares.
  • Serve warm.

Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4

CHILE RELLENO SQUARES- BREAKFAST VERSION



Chile Relleno Squares- Breakfast Version image

A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.

Provided by kda949

Categories     One Dish Meal

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

10 eggs
16 ounces cottage cheese
1 lb grated monterey jack cheese (about 2 cups??)
1/2 cup flour
1 teaspoon baking powder
2 (7 ounce) cans diced green chilies
1/2 cup butter (I would not substitute with margarine)

Steps:

  • In a 13x9 in baking dish, place the stick of butter.
  • Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
  • Meanwhile, beat eggs in a large bowl.
  • Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
  • Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
  • Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
  • Optional- serve with sour cream and salsa.

PAT'S CHILES RELLENOS SQUARES



Pat's Chiles Rellenos Squares image

Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side.

Provided by SharleneW

Categories     Cheese

Time 1h

Yield 48 serving(s)

Number Of Ingredients 9

2 (7 ounce) cans ortega diced green chilies
1 lb grated longhorn cheese (or 1 lb cheddar cheese or 1 lb tillamook cheese)
1 lb grated monterey jack cheese
1 (13 ounce) can low-fat evaporated milk
3 tablespoons flour
4 whole eggs
sliced black olives (optional)
fresh tomato (optional)
picante sauce (optional)

Steps:

  • Combine all ingredients, mixing well.
  • Pour into a 9 x 13-inch casserole dish.
  • Bake 50 to 60 minutes at 325°F.
  • Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

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