CHICKEN CHILES RELLENOS STRATA
This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers., In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 338 calories, Fat 20g fat (9g saturated fat), Cholesterol 282mg cholesterol, Sodium 820mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CHILES RELLENOS BREAKFAST STRATA WITH OPTIONAL CHORIZO
Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies ... overnight breakfast strata + chiles rellenos = a match made in heaven.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 16
Steps:
- In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
- In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
- Lay the chilies on a cutting board and cut them in half.
- Select the version you're making below and continue.
- Full-on veggie version
- Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
- Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
- Continue to "Refrigerate overnight and then bake" step below.
- Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
- One half-size veggie version/one half-size meaty version
- Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
- Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
- Continue to "Refrigerate overnight and then bake" step below.
- Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
- Full-on meaty version
- Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
- Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
- Continue to "Refrigerate overnight and then bake" step below.
- Refrigerate overnight and then bake
- Cover tightly and refrigerate overnight, or for at least three hours.
- In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
- Serve with optional toppings if desired.
CHICKEN CHILE RELLENOS
From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.
Provided by TxGriffLover
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
- Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
- replenishing water in the pan as needed.
- The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
- to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
- Reata Creme Fraiche:.
- Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
- Reata Roasted Poblano Peppers:.
- Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
- are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
- large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
- Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
- Stuffing the Rellanos:.
- Preheat the oven to 350º. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
- to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
- Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
- Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.
Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4
CHICKEN CHILES RELLENOS ALFREDO
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
CHILE RELLENO STRATA
received this in an email. Yum! If you use fresh bread, it has an omelet like consistency; if you use stale bread, it yields a more custardy consistency.
Provided by Boo Chef in West Te
Categories < 4 Hours
Time 2h55m
Yield 1 strata, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- If you have a gas stove, lay one poblano at a time over high heat, turning occasionally, until the skin is black on all sides, about 8 minutes. Repeat with each poblano. Alternatively, turn on the oven to high broil. Once heated, place poblanos on the top rack and broil until the skin is black on all sides, about 8 minutes. Place in a heatproof bowl, cover with plastic wrap, and set aside until chiles are cool enough to handle, about 10 to 15 minutes. Peel off skins, remove seeds, and cut chiles into large dice.
- Heat oil in a medium frying pan over medium heat. Add onion, seasoning well with salt and freshly ground black pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
- Butter a 13-by-9-inch baking dish; set aside. In a large bowl, combine bread, poblanos, sour cream, onion, salsa, and cilantro until everything is coated in sour cream. Put mixture into the baking dish and set aside.
- Whisk eggs with half-and-half in a separate large bowl; season with kosher salt and a good amount of freshly ground black pepper. Pour custard over bread mixture. Cover and refrigerate strata overnight.
- Heat oven to 350°F Remove strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake strata until it is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Top with salsa and sour cream, as desired. Serve hot.
Nutrition Facts : Calories 542.1, Fat 34.2, SaturatedFat 16.9, Cholesterol 325.7, Sodium 1467.2, Carbohydrate 40.9, Fiber 2.4, Sugar 2.9, Protein 18.3
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
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