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
BAKED CHILES RELLENOS
Provided by Rachael
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees
- Open and drain can of chiles, and place on a paper towel to pat dry.
- Spray a 9 x 13 baking dish with non-stick spray.
- Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish.
- Sprinkle top with cheddar cheese.
- Beat eggs and combine with flour, beat until smooth.
- Add in milk, salt, pepper, and hot sauce.
- Pour egg mixture over the chiles.
- Bake in preheated oven, uncovered for 45 minutes or until a toothpick inserted into the egg mixture comes out clean.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 705 kcal, Carbohydrate 15 g, Protein 45 g, Fat 52 g, SaturatedFat 32 g, Cholesterol 281 mg, Sodium 1454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
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
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.
HEALTHIER BAKED CHILES RELLENOS
I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.
Provided by Monique Flannagan
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
- Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
- Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
- Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
- Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
- Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 12 g, Cholesterol 126.6 mg, Fat 10 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 785.2 mg, Sugar 4.7 g
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
This has got to be one of the simplest ways to make this yummy dish! And it's virtually mess free! These rellenos can be fried in oil or baked in the oven, depending on how you like it. If you like Mexican but don't like spicy stuff, you might like this. The canned green chilies don't tend to be very hot. Also use mild to hot salsa, depending on your family's taste. Great served with traditional refried beans and rice.
Provided by A Good Thing
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them.
- Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four.
- Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown).
- While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power).
- If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately.
- They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.
Nutrition Facts : Calories 362.2, Fat 19.8, SaturatedFat 11.4, Cholesterol 50.3, Sodium 1274.6, Carbohydrate 29.3, Fiber 3.9, Sugar 7.7, Protein 19.5
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