Chili Relleno Pie Food

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EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF



Easy Chile Relleno Casserole with Ground Beef image

A spicy Tex-Mex casserole mimicking the flavor of chili rellenos, but requiring a lot less time and trouble.

Provided by Paula Rhodes

Categories     Beef

Time 1h

Number Of Ingredients 9

1 pound ground beef
2 teaspoons taco seasoning
4 poblano chilies (broiled with charred skin peeled off and seeded or 8 ounces whole or chopped green chilies)
1 cup heavy cream
6 ounce tomato paste
1 packet cilantro-tomato seasoning SAZON (optional)
6 eggs (large)
2 cups pepper jack cheese (shredded)
1 cup Cheddar cheese or Monterrey Jack (shredded)

Steps:

  • Brown ground beef sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
  • Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
  • Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
  • In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
  • Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
  • Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
  • Bake at 350 degrees F for 35-40 minutes or until pie is set and a knife comes out clean.
  • Allow to set for at least 5 minutes before serving.

Nutrition Facts : ServingSize 1, Calories 647 kcal, Carbohydrate 11 g, Protein 35 g, Fat 52 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 325 mg, Sodium 691 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 20 g

CHILE RELLENO PIE



Chile Relleno Pie image

The flavor of a chili relleno is captured in this easy-to-make appetizer, lunch, or light supper. Originally from a December 1980 issue of Bon Apetit magazine.Whole canned green chilies may be substituted for the fresh.

Provided by Leslie in Texas

Categories     High Protein

Time 55m

Yield 1 10 inch pie

Number Of Ingredients 8

8 -10 fresh poblano peppers
1/2 lb cheddar cheese, grated (8 oz.)
5 eggs, lightly beaten
2 1/2 tablespoons whipping cream
2 tablespoons onions, minced
3/4 teaspoon salt
1/2 teaspoon garlic, minced
fresh ground pepper, to taste

Steps:

  • Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
  • Split chilies, then carefully remove skin, seeds and veins before using.
  • Rinse chilies, if needed, and pat dry.
  • Preheat oven to 325 degrees.
  • Generously grease 10-inch pie plate or shallow casserole.
  • Line plate with split chilies, covering completely and extending up sides as much as possible.
  • Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
  • Carefully pour into pie plate and bake until set, about 30 minutes.
  • Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 1803.5, Fat 125.1, SaturatedFat 65.3, Cholesterol 1347, Sodium 3576.1, Carbohydrate 78.3, Fiber 29.7, Sugar 4, Protein 105.1

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

Steps:

  • Char the chiles.
  • Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
  • Let them soften.
  • Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  • Remove the skin.
  • Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
  • Open the chiles.
  • Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  • Prepare the sauce.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
  • Make the filling.
  • Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  • Stuff the chiles.
  • Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
  • Mix the batter.
  • Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  • Batter and fry.
  • Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  • Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  • Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  • Eat!
  • Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

EASY CHILE RELLENO BAKE



Easy Chile Relleno Bake image

Honorable Mention Bisquick® Recipe Contest 2010! Strut flavors of the Southwest with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs." Recipe submitted by Kathy Davis.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 cups Original Bisquick™ mix
3 eggs, slightly beaten
1 cup milk
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 cans (4 oz each) Old El Paso™ peeled whole green chiles, drained

Steps:

  • Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
  • Bake uncovered 25 to 35 minutes or until topping is light golden brown.

Nutrition Facts : Calories 380, Carbohydrate 24 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 2 g

CHILE RELLENOS PIE



Chile Rellenos Pie image

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

Provided by Samantha in Ut

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup rice, cooked
2 (4 ounce) cans whole green chilies
1 (12 ounce) can bean dip
4 eggs
2 cups milk
1/2 teaspoon salt
1/4 lb monterey jack cheese

Steps:

  • Drain and pat dry chiles. Split in half and spoon 1T of bean dip in each chile then fold over.
  • Spoon rice in pie plate and place chiles on top.
  • Mix eggs, milk, and salt then pour over chiles.
  • Sprinkle with cheese.
  • Bake 325 for 30 minutes.

Nutrition Facts : Calories 245.4, Fat 12.2, SaturatedFat 6.5, Cholesterol 169.3, Sodium 384.7, Carbohydrate 20.6, Fiber 0.8, Sugar 2.3, Protein 13.3

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

CHICKEN CHILI RELLENO PIE



Chicken Chili Relleno Pie image

All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this :)

Provided by Raquel Grinnell

Categories     One Dish Meal

Time 55m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 9

4 (4 ounce) cans green chilies
3 cups monterey jack cheese, grated
3 cups cheddar cheese, grated
2 cups cooked chicken, diced
3/4 cup all-purpose flour
1 cup evaporated milk
1 cup sour cream
4 eggs
1 (10 ounce) can Ro-Tel diced tomatoes with peppers, drained and pureed

Steps:

  • Preheat oven to 350°F
  • Cut chiles open, remove any remaining seeds and line a lightly greased 9x13-inch baking dish with them.
  • Layer both cheeses evenly over chiles, then the chicken.
  • Add remaining chiles over the cheese/chicken layer.
  • Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste.
  • Mix in the remaining milk and sour cream.
  • Beat in the eggs, one at a time.
  • Pour mixture over chiles and cheese.
  • Bake for 30 minutes, then pour Ro-Tel sauce evenly over top and bake an additional 15 minutes.

Nutrition Facts : Calories 593.3, Fat 40.3, SaturatedFat 23.6, Cholesterol 236, Sodium 604.4, Carbohydrate 19.8, Fiber 1.2, Sugar 3.6, Protein 38.2

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