BACON-CHILE RELLENOS
Smoky bacon, garlic and herbs blend harmoniously with the heat from jalapeño chiles to create Bacon Chile Rellenos-an appetizer or snack that's bound to impress.These delicious baked chile rellenos may look tricky, but they're actually quick and easy to put together.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
- On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.
- Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 1 g
BACON WRAPPED CHILE RELLENOS
Fresh poblano peppers are stuffed with cheddar cheese and wrapped in savory bacon for the perfect New Mexican appetizer!
Provided by Andrea
Categories Appetizer
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Place poblano peppers directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char. Remove from oven and let cool. Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
- Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese. Wrap with 2 pieces of bacon, and lay on a baking sheet. Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
CHILES RELLENOS SQUARES
My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
CHEESE-STUFFED CHILE RELLENOS EGG ROLLS
A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.
Provided by Colorado Cookie
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain green chiles.
- Sprinkle cornstarch on sheet pan.
- Open up chile and place on egg roll wrapper with corner facing you.
- Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
- Toss in cornstarch, dusting liberally.
- (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
- Drain on paper towels and keep warm in 250 oven.
- Serve as a side dish or appetizer with your favorite Mexican meal.
- Add your favorite condi- ments/sauces.
DEEP-FRIED CHILE RELLENOS WRAPS
Make and share this Deep-Fried Chile Rellenos Wraps recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
- In small bowl, beat egg and milk until blended.
- In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.
Nutrition Facts : Calories 755.6, Fat 49.3, SaturatedFat 30.5, Cholesterol 198.4, Sodium 895, Carbohydrate 35.5, Fiber 2.6, Sugar 5.4, Protein 43.7
CHEESE AND BACON JALAPENO RELLENOS
Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Combine all ingredients except peppers; spoon into peppers.
- Place, filled-sides up, on baking sheet.
- Bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.6 g, Cholesterol 13.4 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 85.6 mg, Sugar 0.5 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
CHILES RELLENOS RECIPE BY TASTY
In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.
Provided by Juliana Fregoso
Categories Dinner
Time 1h3m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
- Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
- Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
- Stuff each chile with the queso fresco.
- Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
- Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
- Serve immediately with warm corn tortillas alongside.
- Enjoy!
Nutrition Facts : Calories 899 calories, Carbohydrate 16 grams, Fat 73 grams, Fiber 0 grams, Protein 44 grams, Sugar 12 grams
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.
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