Baked Chiles Rellenos Recipes

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SENOR PICO'S BAKED CHILE RELLENOS



Senor Pico's Baked Chile Rellenos image

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

6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
senor pico's picante sauce

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.

BAKED STUFFED CHILES RELLENOS



Baked Stuffed Chiles Rellenos image

A good one from Texas Tables

Provided by Lynnda Cloutier

Number Of Ingredients 15

3 (7 oz) cans whole green chiles, drained, about 6 chiles
½ - 1 cup finely chopped onion
½ tsp chopped garlic
2 tbsp olive oil
3 cups shredded mexican cheddar cheese, 12 oz
1 rotisserie chicken, shredded, optional
½ cup milk
¼ cup cream
2 eggs
2 tsp chopped cilantro
salt & pepper, to taste
1 cup shredded mexican cheddar cheese, 4 oz
green tabasco sauce, to taste
1 bottle salsa
sour cream, optional

Steps:

  • 1. Preheat oven to 375. Cut a slit in the chiles lengthwise and lay flat. Discard seeds. Saute onion and garlic in olive oil in skillet until onion is tender. Stir in 3 cups cheese and the chicken. Fill each chile with equal portions of the cheese mixture and roll to enclose the filling. Arrange chiles seam side down in a greased 9 x 9 inch baking dish. Whisk the milk, cream, eggs, cilantro, salt and pepper in a bowl until mixed. Pour over the chiles. Sprinkle with 1 cup cheese and drizzle with Tabasco sauce. Bake for 35 to 40 minutes or until puffed, brown and firm. Heat salsa in pan and spoon over the top. Garnish with sour cream. Substitute fresh roasted Hatch chiles for the green chiles when in season. Double the recipe and freeze before baking for future use. Serves 4

HEALTHIER BAKED CHILES RELLENOS



Healthier Baked Chiles Rellenos image

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

8 large poblano peppers
4 extra large eggs
4 tablespoons all-purpose flour
1 teaspoon salt
1 cup 2% milk
1 drizzle extra-virgin olive oil
1 ¾ cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce
½ (8 ounce) jar salsa
⅛ cup finely shredded Cheddar cheese

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

OVEN BAKED CHILES RELLENOS



Oven Baked Chiles Rellenos image

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

1 (30 ounce) can whole chili peppers (remove seeds)
8 ounces monterey jack cheese (grated)
8 ounces cheddar cheese or 8 ounces longhorn cheese, grated
1 (5 ounce) can evaporated milk
5 egg whites, whipped (if adding yolks it is more calories)
1 teaspoon flour
1 dash salt
1 dash pepper
1 (8 ounce) can tomato sauce

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.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

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

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

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

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

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

1/4 cup extra-virgin olive oil
2 pounds ground chicken
1 white onion, chopped
1 garlic clove, minced
1 3/4 pounds plum tomatoes, seeded and diced
2 dried bay leaves
1/2 cup raisins
1/2 cup green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 cup finely chopped cilantro, plus small sprigs for serving
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup slivered almonds
Coarse salt
12 fresh poblano chiles
Mexican crema or sour cream, for serving
Lime wedges, for serving

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.

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2010-04-19  · Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over …
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BAKED CHILE RELLENOS WITH CORN AND CREMA RECIPE

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  • Meanwhile, if you have a gas stove, turn heat to high on one of the burners, and set as many of the poblanos as will fit on the grate. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides.
  • When chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes. When done, peel off the blackened skins. Cut a slit down the side of each, starting under the stem and continuing down to the tip.
  • Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil in a large skillet set over medium-high heat. When shimmering, add the onion and garlic.
  • Carefully stuff each chile with a layer of 1⁄2 cup of the sauteed corn mixture, 1⁄4 cup of the shredded cheese, and 1 1⁄2 tablespoons of the crema. Finally, add a 1 1⁄2 tablespoon of cheese on top of each slit.
  • Transfer baking dish to the upper middle rack in the oven and cook for ten minutes. Turn on the broiler to high, and cook until the cheese is golden brown, about five minutes.
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BAKED CHILES RELLENOS RECIPE FROM H-E-B
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Total Time 1 hr 20 mins
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Calories 310 per serving
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CHILE RELLENO RECIPE | BAKED VEGETARIAN CHILE RELLENO
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Calories 265 per serving
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BAKED CHILES RELLENOS RECIPE | THE KITCHEN PREP BLOG
2017-07-18  · Bring 2 cups water and ½ teaspoon salt to a boil in a pot over high heat. Once boiling, add 1 cup Ancient Harvest Organic Ancient Blend and allow to come to a boil once again. Reduce heat to medium, cover and simmer until most of the liquid has been absorbed, then turn off burner and allow to sit and steam for about 10 minutes or until cooked.
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Total Time 40 mins
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BAKED CHILE RELLENO CASSEROLE RECIPE · THE TYPICAL MOM
2021-08-26  · Instructions Preheat oven to 350 degrees F. Spray 9×13" dish with non stick spray. Pour chiles into dish and spread so layer is even all the way across pan. In a bowl mix together cream cheese, eggs, heavy cream and seasonings until it is well blended and creamy.
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CHILE RELLENO BAKED - RECIPES | COOKS.COM
baked chile rellenos Roast, peel and seed chiles ; or use canned whole ... cumin; pour this mixture over chiles and cheese. Bake at 350 degrees for 35 to 40 minutes.
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