BAKED CHILES RELLENOS
Steps:
- Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
- Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
- Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
- For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
- Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
- Meanwhile, prepare the creamy spicy tomato sauce.
- Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.
Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 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
BAKED HATCH CHILE RELLENOS
Central Market was celebrating the Hatch chile harvest and included the recipe on which this is based in their weekly flyer. Heat level of the chiles was HIGHLY variable, though flavor was too mild. Use Poblanos for better consistency and flavor
Provided by Toby Jermain
Categories Cheese
Time 1h15m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
- Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
- Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
- **Queso fresco in really too mild.
- Use the goat cheese even though its not authentic!
- Preheat oven to 350 degrees F.
- Spray a 9"x13" baking dish with nonstick spray.
- Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
- Add corn and salt and pepper to taste, and continue to saute until corn is done.
- Add cilantro, adjust seasoning, and set aside to cool.
- Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
- Remove chiles from water, drain well, and wipe dry inside and out.
- Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
- Place stuffed chiles in prepared baking dish, open side up.
- Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
- Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
- Serve with Mexican rice, refried beans, and hot corn tortillas.
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.
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.
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.
HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
- Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
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HATCH CHILES RELLENOS | FAVORITE FAMILY RECIPES
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5/5 (4)Total Time 1 hr 10 minsCategory DinnerCalories 214 per serving
- Place Hatch chiles on a foil-lined backing sheet and broil for 5-10 minutes or until the chile has dark black/brown blister spots.
- Flip chiles and broil an additional 5-10 minutes until they are blackened on all sides. Carefully remove the peppers from the pan and place in a gallon-sized ziplock bag to steam (about 10-15 minutes). This helps it so the skin will easily peel away. Do not steam for more than 15 minutes or the pepper will become too soft and won't hold together.
- Remove chiles from the bag and place on a cutting board. Remove skins from chiles once cool enough to handle.
- Take each chile and slice a slit in the side with a sharp knife. Gently remove the seeds from each chile and then carefully stuff with cheese. Use 1-2 toothpicks to secure and seal.
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