REAL CHILE RELLENOS AND A CASSEROLE VERSION
As we're peeling off the charred skins before chopping and bagging we always set aside some of the best looking whole chile for chile rellanos. They sound like a project and something often left to the restaurant to make, but they're pretty easy for the home cook and take only a few steps.
Provided by cheaters
Categories Red and Green Chile
Number Of Ingredients 6
Steps:
- Instructions Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour, and cornmeal into the whites. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Only fry a few at a time and do not crowd the pan. Cook until golden brown, carefully turning once or twice, about 10 minutes. Serve immediately. This batter recipe will coat about 8 chiles, so double the amount if needed.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
CHEATER CHILE RELLENO
Make and share this Cheater Chile Relleno recipe from Food.com.
Provided by QueenJellyBean
Categories High In...
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Coat a 9x9 pan with nonstick spray.
- Combine the grated cheese together.
- Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
- Lay half of the chiles open in the bottom on the prepared pan.
- Sprinkle half of the cheese on top of chiles.
- Repeat.
- In a bowl, whisk together the eggs and sour cream.
- Pour over the cheese and chiles, carefully spreading to the edges.
- Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
- Remove from the oven and let set five minutes before serving.
- Can top with salsa or enchilada sauce if desired.
Nutrition Facts : Calories 282.3, Fat 22, SaturatedFat 12.8, Cholesterol 149.5, Sodium 288.7, Carbohydrate 7.9, Fiber 1, Sugar 5, Protein 14.6
BITE SIZED CHILE RELLENO SQUARES
Make and share this Bite Sized Chile Relleno Squares recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 41m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greased 8 inch baking pan.
- sprinkle with chilies and remaining Cheeses
- in a bowl beat the eggs add the milk and flour.
- pour over cheese.
- bake at 375 for 30 minutes cut into small squares.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
CHILI RELLENO CASSEROLE
This is very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. I use roasted Hatch Peppers (mild), when available (late Aug-Sept here in NoVa). Easily adaptable to a veggie main dish by leaving out the chicken. It is 9 servings but my family of 5 polished it off. Even the 1 who NEVER takes 2nds went back for a bit more!
Provided by 3LLLamaMama
Categories < 60 Mins
Time 50m
Yield 1 casserole, 9 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8x8" baking pan.
- Slice each chile along one long side and open flat.
- Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
- Top with the pepper-jack cheese.
- Top with shredded chicken.
- Arrange the remaining chiles over the cheese, skin side up.
- Beat the eggs, cream and salt well.
- Pour evenly over the chiles.
- Top with the cheddar cheese.
- Bake at 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 254.9, Fat 20.8, SaturatedFat 12.6, Cholesterol 124.9, Sodium 377.2, Carbohydrate 5.2, Fiber 0.7, Sugar 2.5, Protein 12.7
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g 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
HEALTHIER BAKED CHILES RELLENOS
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
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
SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE
The flavors of a chili relleno without the work, that is what drew me to this recipe. It was originally posted in our local newspaper. A healthier alternative to a fried chili relleno, this would make an awesome addition to any mexican themed meal.
Provided by TheShields
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
- Beat eggs and milk together. Add the flour and continue to beat until combined.
- Fold in the green chilies and the cheese.
- Pour into the casserole dish and back for 40-45 minutes.
- Top with a dollop of sour cream and enjoy.
Nutrition Facts : Calories 780, Fat 58.7, SaturatedFat 35.7, Cholesterol 322.8, Sodium 1595.7, Carbohydrate 12.7, Fiber 0.8, Sugar 2.7, Protein 50.4
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