CHILE RELLENOS BETTER THAN FRIED
Steps:
- Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
- To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
- Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
- Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
- Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
- Place peppers in caserole dish
- Beat eggs
- Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
- Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
- Wisk together. Mixture does not have to be smooth
- Pour mixture over the chilies
- Sprinkle Cheddar cheese on top
- OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
- Bake for 30 minutes or until cheese is melted
- Serve with your favorite mexican side dish
Nutrition Facts : Calories 272 kcal, Carbohydrate 13 g, Protein 16 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 127 mg, Sodium 877 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
- Preheat the oven to 350 degrees F.
- Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
- Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
- Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
QUICK CHILES RELLENOS BAKE
This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
Provided by J. FORTE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 50.4 g, Cholesterol 96.4 mg, Fat 38.5 g, Fiber 3.8 g, Protein 18.5 g, SaturatedFat 20.1 g, Sodium 1308.6 mg, Sugar 1.8 g
TASTY CHILE RELLENO BAKE
Make and share this Tasty Chile Relleno Bake recipe from Food.com.
Provided by puppitypup
Categories Cheese
Time 35m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x9 pan.
- Tear each chili so it lies flat and spread into pan.
- Sprinkle cheese over chilis.
- Mix together remaining ingredients and pour over cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
OVEN BAKED CHILES RELLENOS
I found this recipe in an old family cookbook. It was handwritten and didnt have the original amounts for the ingredients. Its fairly easy to make.
Provided by Dreamin1Kate
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Spray pan with nonstick cooking spray.
- Lay half the chilis flat into a 8X10 baking dish or pan.
- Sprinkle half of each type of cheese over top.
- Whip egg whites til frothy.
- Slowly add flour, salt and pepper, and milk to egg whites.
- Pour half of the egg mixture over the top of the cheese in pan.
- Place another layer of peppers.
- Sprinkle rest of cheese over top.
- Pour the rest of the egg mixture over cheese.
- Bake in 400 degree oven for about 25 minutes.
- Pour 1 can tomatoe sauce over top.
- Bake 15 minutes more.
- Serve hot.
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
BAKED CHILES RELLENOS
Steps:
- Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
- Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
- Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
- For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
- Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
- Meanwhile, prepare the creamy spicy tomato sauce.
- Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.
Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
Steps:
- Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
- Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
- In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
- Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
- Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
- Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
- Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
- Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
- When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.
CHILES RELLENOS BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
BAKED CHILES RELLENOS
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.
- Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.
- Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)
- Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
- Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.
CHILES RELLENOS
Steps:
- Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.
CHILES RELLENOS BAKE
This version of the classic Mexican dish chiles rellenos skips the extra work of stuffing and frying whole chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
- Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.
Nutrition Facts : Calories 400, Carbohydrate 12 g, Cholesterol 285 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
OVEN-BAKED CHILES RELLENOS
These chiles rellenos are baked with cream cheese, cheddar cheese and a blend of shredded Colby and Monterey Jack cheeses.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
- Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.
Nutrition Facts : Calories 210, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 205 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CHILES RELLENOS EGG SOUFFLé BAKE
Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
- In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
- In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
- Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g
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