Mom Pats Chiles Rellenos Food
MOM PAT'S CHILES RELLENOS
Mom makes these. They are not hot and make a simple dinner. These are good for lent or if you're going meatless for any reason. It's hard explaining a simple way of doing this. I hope I did it for you. Nothing is measured; we just do it so I'm figuring on my fingers and toes the measurements,lol.
Provided by Dienia B.
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Separate the eggs. Beat the egg whites until stiff.
- Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
- Stuff about 1/4 cup of cheese inside chilies.
- Beat egg yolks in a separate bowl with salt and pepper.
- Fold yolks into the beaten egg whites gently.
- Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
- Repeat with remaining chilies.
- Pour remaining eggs over all.
- Brown lightly (watch so you don't scorch eggs)and turn over.
- Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
- Can serve with salsa on top.
PAT'S CHILES RELLENOS SQUARES
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
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.
PATTI'S CHILES RELLENOS
It doesn't get any easier than this! I came up with this one day because I wanted Chili Rellenos and didn't know how to make the crunchy batter. I use the Pepper Jack cheese because it gives it a little kick. Servings depend on how many chili's are in the can.
Provided by Patti Hurley
Categories Peppers
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 3
Steps:
- slice cheese into 1/2"x1/2" strips.
- Insert a cheese strip into 1 chili and roll up in 1 egg roll wrapper envelope style.
- Then fry in oil on med-hi until golden brown on all sides.
- You can serve like this or smothered in Green Chili Sauce if desired.
Nutrition Facts : Calories 136.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 14.8, Sodium 215.7, Carbohydrate 17.4, Fiber 1, Sugar 1.9, Protein 6.5
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- Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
- In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.
- In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
- Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!
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