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
EASY CHILES RELLENOS
Make and share this Easy Chiles Rellenos recipe from Food.com.
Provided by aronsinvest
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease one 9 x 9 inch baking dish.
- arrange chili strips in baking dish.
- Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
- Season with salt & pepper.
- Pour over chilis & cheese.
- Bake until custard is firm in center about 25 minutes.
- Serve with salsa.
Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5
EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO
You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
- Serve chiles with sour cream mixture.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE
You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!
Provided by SaraFish
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large deep dish pie pan, or a deep square baking pan with Pam.
- In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
- Mix well and pour into pan.
- Bake at 375 about 30 minutes until set.
- Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
- Serve with a dollop of sour cream.
CHILES RELLENOS
This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!
Provided by ChipotleChick
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Insert a strip of cheese into each chile.
- In a medium sized bowl, beat egg whites until they form soft peaks.
- In a small bowl, beat egg yolks slightly.
- Gently fold into egg whites.
- Add 3 tablespoons flour, and fold in just until blended.
- In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
- Roll the chiles in flour.
- With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
- Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
- Preheat oven to 350.
- In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
- Simmer, stirring occasionally, about 10 minutes.
- Place chiles in a 13x9 glass casserole or baking pan.
- Spoon the sauce on top of the chiles.
- Sprinkle the cheddar cheese on top.
- Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
- Serve with sour cream.
Nutrition Facts : Calories 179.9, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.2, Sodium 588.3, Carbohydrate 13, Fiber 1.5, Sugar 6, Protein 11.4
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
- Top with chiles.
- Add remaining cheese.
- Place flour in medium bowl.
- Gradually add milk, stirring until smooth.
- Add eggs, stir until well blended.
- Pour mixture over Cheese.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
AUTHENTIC RESTAURANT QUALITY CHILES RELLENOS
These are really very good restaurant quality Chiles Rellenos good enough to serve for company. They can be labor intensive, but if making ahead, it can be simplified and easily put together. Pares well with retried beans and rice.
Provided by ForeverMama
Categories Whole Chicken
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Remove visible fat from chicken. Rub chickens pieces with chipotle in adobo, lime juice, olive oil, ground cumin seeds, coriander, and cilantro.
- Place chicken in a baking dish. Bake until done (about 40 - 45 minutes) until cooked through and juices run clear.
- Allow chicken to cool until cool enough to handle. Shred meat, chop well and set aside. Scrape juice remaining in pan onto the shredded meat.
- Roast the chilies by holding over a gas flame with metal tongs until the skin is blistered all over. Chilies can also be broiled in the oven, keeping an eye on them so they won't burn.
- Place blistered chilies in a bowl, cover with plastic wrap and let sit for about 10 - 15 minutes to soften skin. Remove and peel blistered skin from stem end down. It is important to keep peppers intact. Set chilies aside.
- In a skillet, saute corn with scallions in a butter until warm, but not mushy. Turn into bowl and add 1 teaspoons chili powder. Crumble in the feta cheese. Add Monterrey jack, chopped pecans, and chicken. Taste for seasoning and adjust with salt and pepper.
- In a separate bowl, combine ground 1/8 cup ground cumin seeds, chili powder with cornmeal; set aside.
- In another bowl, combine eggs and milk; set aside.
- Slice top rim of the chilies stem end across 3/4 of the way to form a lid. Carefully remove seeds (it's o.k. to let some seeds remain).
- Fill chilies with chicken stuffing, carefully starting at stem end, being careful to keep chilies intact. It's much easier to fill by using your hands as a spoon tends to tear chilies.
- Dip chilies in egg/milk mixture and then roll in cornmeal. Placing chilies on a wax or plastic lined cookie sheet. Refrigerate for 15 minutes or more.
- Heat oil to 375 degrees F. Deep fry the chilies in batches. Drain, keep warm and serve.
- Serve with dollops of sour cream or with sour cream sauce. (Make sour cream sauce by blending sour cream, buttermilk or milk to the right consistency. Add a little chopped cilantro if preferred and I sometimes add grated lime peel and/or sprinkle lime juice to taste. Add a bit of salt if desired).
- NOTE: Toasting cumin seeds and then grinding them adds a smoky intensity. You can use pre-ground cumin, but note that the flavor won't have the same depth and character. I've used both and prefer the toasted seeds. If toasting the seeds, please keep an eye on them as they toast very quickly and just as quickly they burn. Spices can easy be ground in an electric coffee grinder dedicated solely for grinding spices.
Nutrition Facts : Calories 578.3, Fat 37.4, SaturatedFat 13.1, Cholesterol 152.3, Sodium 400.9, Carbohydrate 34.8, Fiber 5.2, Sugar 4.1, Protein 29.8
CHILES RELLENOS WITH TOMATO SAUCE
Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.
Provided by cookiedog
Categories Cheese
Time 1h20m
Yield 6 chiles
Number Of Ingredients 12
Steps:
- Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
- Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
- Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
- Remove charred peels from chiles.
- I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
- Fill each chile with several strips of cheese, roll in flour, and set aside.
- Beat egg whites until stiff; slightly beat yolks and fold into whites.
- Heat oil in a large skillet to 360F-400°F.
- Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
- Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
- You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
- Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
- Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.
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