CHILES RELLENOS
Steps:
- In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
FOUR CHEESE CHILES RELLENOS
What are the four cheeses we stuffed into these chiles rellenos, you ask? Try Colby, Monterey Jack, cheddar and cream cheese-and they're delish together!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 8 servings, 2 chiles each.
Number Of Ingredients 5
Steps:
- Mix cream cheese and shredded cheeses.
- Stuff chiles with cheese mixture.
- Fry or bake as directed in your favorite stuffed chiles recipe. Serve with your favorite red chile sauce.
Nutrition Facts : Calories 680, Fat 58 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
TWO-CHEESE CHILES RELLENOS CASSEROLE
A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
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.
QUICK CHILES RELLENOS BAKE
This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
Provided by J. FORTE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 50.4 g, Cholesterol 96.4 mg, Fat 38.5 g, Fiber 3.8 g, Protein 18.5 g, SaturatedFat 20.1 g, Sodium 1308.6 mg, Sugar 1.8 g
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
REAL CHILES RELLENOS
Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!
Provided by *Fat~Dog~Lane*
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
- Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
- To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
- Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
- To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
- Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g
CHILES RELLENOS CASSEROLE
I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream.
Provided by flower7
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Grease an 8x8-inch baking dish.
- Split chile peppers lengthwise and remove seeds and veins.
- Spread chiles in a single layer in the prepared baking dish.
- Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
- In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
- Pour over chiles and cheese.
- Bake for 50 minutes or until a knife inserted in custard comes out clean.
- Meanwhile, mix salsa with the remaining mozzarella cheese.
- Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 341.8, Fat 21.3, SaturatedFat 12.4, Cholesterol 156.6, Sodium 680.3, Carbohydrate 17, Fiber 1.4, Sugar 3.8, Protein 21.3
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
Steps:
- Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.
CHEESE CHILE RELLENOS
If you know anyone who likes the idea of mozzarella-stuffed roasted poblano peppers, then you've got a taker for these Cheese Chile Rellenos.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend first 4 ingredients in blender until smooth; pour into saucepan. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 15 min., stirring occasionally.
- Stuff each chile with 1 cheese slice; fold in both long sides of each chile to completely enclose cheese. Secure with wooden toothpicks. Spread flour onto small plate. Add chiles, 1 at a time, turning to evenly coat each with flour; gently shake off excess flour.
- Heat oil in medium deep skillet to 375°F on medium-high heat. Meanwhile, beat egg whites in small bowl with mixer on high speed until soft peaks form. Add yolks. Beat on low speed just until blended.
- Hold 1 chile by stem and dip in egg mixture, turning to evenly coat chile with egg mixture. Let excess batter drip off, then carefully add chile to hot oil. Repeat with second chile. Cook 1 to 2 min. on each side or until golden brown, turning once; drain on paper towels. Repeat with remaining chiles.
- Remove toothpicks from chiles. Serve chiles with sauce.
Nutrition Facts : Calories 350, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
CHEVYS' THREE CHEESE CHILE RELLENOS RECIPE
Provided by á-170456
Number Of Ingredients 19
Steps:
- Combine the 3 cheeses in bowl and refrigerate. Separate the eggs into separate mixing bowls. Beat the whites on high speed until soft peaks form; add the 1/4 cup flour and mix for 10 seconds. Add the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos. Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mixture and coat completely. Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain. To serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over. For the Ranchero Sauce: Heat the oil over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock. This recipe yields 4 servings.
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