TASTY CHILE RELLENO BAKE
Make and share this Tasty Chile Relleno Bake recipe from Food.com.
Provided by puppitypup
Categories Cheese
Time 35m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x9 pan.
- Tear each chili so it lies flat and spread into pan.
- Sprinkle cheese over chilis.
- Mix together remaining ingredients and pour over cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
- Preheat the oven to 350 degrees F.
- Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
- Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
- Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
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
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
WW CHILE RELLENO BAKE
This is another favorite healthier recipe of Jim's that I found on the net many years ago. Unfortunately, I don't remember the source. I can only tell you that it's a great quickie chile relleno casserole. As I've moved through my phases of healthy eating, I have moved from quite a bit of "fat free" things in favor of what I consider to be healthier (real!!) reduced fat. When I make this recipe these days, I used reduced fat cheese and sour cream. The choice is yours. Enjoy!
Provided by Lyssie71
Categories One Dish Meal
Time 1h5m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl. Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers. Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.
Nutrition Facts : Calories 262.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 21.6, Sodium 2842.5, Carbohydrate 25.3, Fiber 2.6, Sugar 15.2, Protein 39
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
SENOR PICO'S BAKED CHILE RELLENOS
From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.
Provided by Miss Annie
Categories Cheese
Time 40m
Yield 6 Rellenos
Number Of Ingredients 7
Steps:
- Rinse the chiles and discard the seeds.
- Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
- Dust the chiles with flour.
- Beat egg whites until stiff.
- Beat egg yolks and fold into whites.
- Add melted butter (should not be hot) to the egg mixture.
- Grease generously a 8x8 baking dish.
- Pour a thick coating of batter on bottom of dish.
- Place chiles on top of batter, and spoon remaining batter over chiles.
- Bake at 375° for 15 minutes.
- Top with Picante sauce.
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.
More about "ww chile relleno bake food"
EASY CHILE RELLENOS CASSEROLE | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 6Total Time 50 mins
- Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
- In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
- Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
EASY CHILE RELLENOS CASSEROLE | HEALTHY RECIPES | WW …
From weightwatchers.com
Cuisine Mexican,Tex-MexCategory Lunch,BrunchServings 6Total Time 50 mins
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