GREEN CHILI STUFFING
Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.
Provided by swissms
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
- Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
- Note: if using to stuff a turkey, cool completely before stuffing the turkey.
- Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED MASA POCKETS WITH GREEN CHILES AND CHEESE
Categories Food Processor Cheese Pepper Tomato Vegetarian Cinco de Mayo Buffet Hot Pepper Spring Pan-Fry Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 10
Number Of Ingredients 12
Steps:
- For filling:
- Char poblano chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chiles into 1/4-inch strips.
- Place tomatoes in processor; chop coarsely. Heat oil in large saucepan over medium-high heat. Add tomatoes and cook 3 minutes, stirring occasionally. Add chiles; cook until mixture thickens, stirring often, about 5 minutes. Remove from heat; mix in cheese. Season with salt.
- For dough:
- Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl. Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky. Divide dough into 10 equal portions; roll each into ball. Place balls on sheet of aluminum foil. Cover balls of dough with plastic wrap to prevent drying.
- Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Lift bottom plastic and peel dough round off. Place on sheet of waxed paper. Shape remaining 9 balls into 4-inch rounds.
- Line baking sheet with aluminum foil. Heat heavy large griddle or skillet over medium heat. Place two 4-inch rounds at a time on griddle or skillet. Cook until just light brown, about 2 minutes per side. Transfer gorditas to prepared baking sheet. (Filling and gorditas can be made 2 hours ahead. Cover loosely; let stand at room temperature.)
- Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer. Heat oil over medium heat to 325°F to 350°F. Fry 2 or 3 gorditas at a time until crisp and slightly puffed, 30 seconds per side. Transfer to paper towels to drain.
- Cut halfway around edge of each gordita to make opening. Gently squeeze sides to open shell. Spoon about 1/4 cup filling into each opening. Arrange gorditas on platter; serve warm.
STUFFED GREEN PEPPERS
The best stuffed green peppers ever.
Provided by Ali Milligan
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
- Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
- Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
- Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g
STUFFED GREEN PEPPERS
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STUFFED GREEN CHILES
I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I...
Provided by Millie Johnson
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
- 2. Prepare green chiles (instructions below) OR drain and set aside if using canned.
- 3. To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
- 4. Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
- 5. Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
- 6. Holding chile in hand, stuff with meat mixture.
- 7. Put in baking dish seam side down. Repeat with remaining chiles.
- 8. Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
- 9. TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
- 10. PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".
ROASTED SHRIMP STUFFED GREEN CHILES
A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!
Provided by Mamablowfish
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
- Mix shrimp, green onion and 1/4 cup of enchilada sauce.
- Mix the sharp and mozzarella together.
- In small saucepan, warm up remaining enchilada sauce and keep warm.
- Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
- Place chiles stuffed side up in a lightly greased baking dish.
- Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
- To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.
Nutrition Facts : Calories 176, Fat 10.2, SaturatedFat 5.2, Cholesterol 25.9, Sodium 472.4, Carbohydrate 12.9, Fiber 2, Sugar 3.4, Protein 9.3
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