Chile Rellenos Quiche Recipes

CHILE RELLENO QUICHE

Steps:

• Preheat oven to 350 degrees.
• Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down.
• In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard.
• Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
• Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
• Remove and allow to sit for 10 minutes before serving.

CHILES RELLENOS

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

CHILES RELLENOS QUICHE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Sprinkle chiles, Cheddar cheese and pepper Jack cheese evenly into baking dish. In large bowl, beat milk, Bisquick mix and eggs with electric mixer on low speed until smooth. Stir in ricotta cheese; spoon evenly over ingredients in baking dish.
• Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Garnish with pico de gallo and cilantro.

CHILES RELLENOS QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

CHILE RELLENO QUICHE #BRUNCHWEEK

Steps:

• Preheat the broiler.
• Line a baking sheet with foil.
• Lightly coat the poblano peppers with the olive oil.
• Broil for 7 - 10 minutes per side.
• When the poblanos are sufficiently blackened, add to a ziplock bag, seal and let steam for 15 minutes while you work on the crust.
• Reduce the oven to 425 degrees F.
• Spray a tart pan with a removable base with nonstick spray (or lightly butter and flour) and set aside.
• Roll out the puff pastry so that it covers a tart pan.
• Press into the sides so there is some extra should it shrink a bit in the oven.
• Lightly dock the bottom and line with two pieces of foil. Add a thin layer of beans or rice to keep it held down a bit.
• Place on a baking sheet and bake for 8 minutes, remove the foil and bake for another 4 minutes or so until lightly browned.
• Let cool while you make the filling.
• Reduce the oven temperature to 350 degrees F.
• Saute the pancetta in a non-stick saute pan.
• Remove the pancetta to a paper lined plate and add the onions to the pancetta fat (there should be about 2 tablespoons. If there is extra, remove that so that only 2 tablespoons remain in the pan).
• Saute the onions until translucent.
• Add the smoked paprika and Mexican oregano and saute for another minute until the spices bloom.
• Remove to a bowl and set aside.
• By this time, the poblanos should be fully steamed.
• Remove from the plastic bag and, using a paper towel, remove the charred skin from the poblanos. Also remove the stem, seeds and ribs.
• Dice the roasted poblanos and add to the spiced onion mixture.
• In a small bowl, whisk together the eggs, sour cream and half of the cheddar cheese.
• Season with the salt and pepper.
• By now, the crust should be cool. Sprinkle the pancetta over the base, followed by the onion/poblano mixture.
• Pour in the custard and sprinkle the remaining cheese over the top.
• Bake for 25 - 35 minutes until the crust is browned and the custard is set.
• Let cool for 10 minutes and lightly run your knife along the side of the tart pan.
• Carefully separate the tart from the sides of the tart pan and place on a serving platter.
• Enjoy!

CHILES RELLENOS

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILI RELLENO SQUARES RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Layer cheeses and chilies in a greased 8 inch square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Mix in milk and flour. Pour over cheese. Bake 30 minutes or until set. Cut into small squares. Serve warm. Can be made ahead and reheated.

IMPOSSIBLY EASY CHILES RELLENOS PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
• Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
• Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.

QUICK CHILES RELLENOS BAKE

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.

CHILIES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
• In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
• In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
• Stir in tortilla pieces + cheese & pour over chilies.
• Bake 25-30 min or till a knife inserted in the center comes out clean.
• Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
• TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

CHILE RELLENO TART

Steps:

• For crust:
• Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
• For filling:
• Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
• Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

CHILES RELLENOS RECIPE BY TASTY

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!

CHORIZO CHILE RELLENO CASSEROLE

Steps:

• In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
• Add onion and garlic; cook until onion is tender.
• Drain well, as chorizo is quite greasy.
• Cut the chilies into strips length-wise.
• Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
• Add browned meat mixture then top with remaining chilies; set aside.
• Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
• Pour egg mixture over casserole.
• Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
• Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
• Let stand for 5 minutes before serving.