Chiles Rellenos Quiche Recipes

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CHILES RELLENOS QUICHE



Chiles Rellenos Quiche image

Perk up brunch with a peppy egg bake that's in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 9

2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1 cup Original Bisquick™ mix
4 eggs, slightly beaten
1 cup ricotta cheese
Pico de gallo or fresh salsa, if desired
Fresh cilantro leaves, if desired

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.

Nutrition Facts : Calories 479, Carbohydrate 20 g, Fiber 1 g, Protein 26 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 968 mg

CHILE RELLENO QUICHE



Chile Relleno Quiche image

Chile Relleno Quiche uses green chiles, loads of cheese and spices in a flaky pie crust. An easy brunch recipe and perfect for holiday entertaining!

Provided by Jessica Formicola

Categories     Breakfast

Time 1h

Number Of Ingredients 9

1 refrigerated pie crust
8 ounces diced green chiles ( , drained)
1 1/4 cup pepper jack cheese (, shredded and divided)
1 1/4 cup cheddar cheese (, shredded and divided)
4 large eggs (, lightly beaten)
1/4 cup flour
1/4 cup milk
1 teaspoon fine sea salt
1 teaspoon dry mustard

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.

Nutrition Facts : Calories 289 kcal, Carbohydrate 15 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 619 mg, Sugar 1 g, ServingSize 1 serving

CHILES RELLENOS QUICHE



Chiles Rellenos Quiche image

To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Dough for single-crust pie
2 tablespoons cornmeal
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
3 large eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

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.

Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

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.

GREEN CHILE QUICHE



Green Chile Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
1 cup milk
1/3 cup heavy cream
Kosher salt and freshly ground pepper
2 scallions, finely chopped
1 4.25-ounce can chopped green chiles, drained
1/2 cup grated pepper jack cheese (about 2 ounces)
1 frozen 9-inch deep-dish piecrust, thawed
Paprika, for sprinkling
1 5-ounce package mixed salad greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
  • Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
  • Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams

CHILE RELLENO QUICHE #BRUNCHWEEK



Chile Relleno Quiche #BrunchWeek image

This Chile Relleno Quiche with roasted poblanos, cheese and bacon is perfect for brunch, lunch or dinner.

Number Of Ingredients 13

2 poblano peppers
1 tablespoon of olive oil
1 sheet of puff pastry, thawed
6 ounces of pancetta diced (or you can use bacon)
1/2 a medium vidalia onion, diced
1/2 teaspoon of smoked paprika
1/4 teaspoon of Mexican oregano
3 eggs
1/2 cup of milk
1/3 cup of sour cream
1/2 cup of shredded cheddar cheese, divided
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black peppe

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!

Nutrition Facts : Servingsize 1 serving, Calories 1611 kcal, Fat 122 g, SaturatedFat 48 g, Cholesterol 300 mg, Sodium 5571 mg, Carbohydrate 32 g, Sugar 9 g, Protein 96 mg

QUICK CHILES RELLENOS BAKE



Quick Chiles Rellenos Bake image

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

3 (4 ounce) cans mild whole green chiles, drained
2 cups shredded Pepper Jack cheese
9 (8 inch) flour tortillas
1 (19 ounce) can enchilada sauce
1 cup sour cream
chopped fresh cilantro

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

CHILI RELLENO SQUARES RECIPE - (4.3/5)



Chili Relleno Squares Recipe - (4.3/5) image

Provided by á-28708

Number Of Ingredients 6

12 ounces Monterey Jack cheese, shredded
6 ounces cheddar cheese, shredded
2 (4-ounce) cans chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

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.

CHILES RELLENOS SQUARES



Chiles Rellenos Squares image

My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 6

3 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
2 cans (4 ounces each) chopped green chiles, drained
2 large eggs
2 tablespoons 2% milk
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

IMPOSSIBLY EASY CHILES RELLENOS PIE



Impossibly Easy Chiles Rellenos Pie image

Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 7

2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup Original Bisquick™ mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup Old El Paso™ Thick 'n Chunky salsa

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.

Nutrition Facts : Calories 255, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1/6 of Recipe, Sodium 740 mg, Sugar 7 g

CHILES RELLENOS RECIPE BY TASTY



Chiles Rellenos Recipe by Tasty image

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

6 fresh pasilla chiles
32 oz queso fresco, crumbled
1 tablespoon vegetable oil, plus more as needed
2 jars mexican sour cream
1 cup whole milk
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon kosher salt, plus more to taste
corn tortilla, warm, for serving

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

CHILIES RELLENOS CASSEROLE



Chilies Rellenos Casserole image

I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)

Provided by twissis

Categories     Breakfast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup onion (chopped)
8 eggs
1 cup sour cream
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 corn tortillas (5 1/2 in size, cut into sml pieces)
2 cups shredded monterey jack cheese (roughly 8 oz by weight)
sour cream (to serve as garnish)
salsa (to serve as garnish)

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.

CHORIZO CHILE RELLENO CASSEROLE



Chorizo Chile Relleno Casserole image

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

Provided by CalicoCandy

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb chorizo sausage (spicy Mexican sausage)
1 cup chopped onion
3 garlic cloves, crushed, minced, to taste
2 (4 ounce) cans whole mild green chilies, drained & seeds removed
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash cayenne pepper

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.

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From recipesrun.com


EASY CHILE RELLENO CASSEROLE - THE GRATEFUL GIRL COOKS!
In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack.
From thegratefulgirlcooks.com


CHILES RELLENOS QUICHE | RECIPE | QUICHE RECIPES, RECIPES, MEXICAN …
Chile Relleno Quiche is the perfect brunch recipe! It's loaded with flavor from hatch chiles, two kinds of cheese, and spices! #quicherecipe #bestquicherecipe #cheesyquiche www.savoryexperiments.com
From pinterest.com


AUTHENTIC CHILES RELLENOS RECIPE — OLE RICO
2021-05-21 Add some salt and pepper to taste. Cut your potatoes into small cubes. Chop ¼ of an onion into small pieces and add it to the beef, sauté for a few minutes and then add your potatoes. Let that rest and simmer on low heat for about 5 min. In a blender, add 1 garlic clove, 3 tomatoes cut in half, ¼ of onion and around ½ cup of water.
From recipes.olerico.com


CHILES RELLENOS QUICHE | PUNCHFORK
1 hr · 9 ingredients · Makes 6 servings · Recipe from Taste of Home
From punchfork.com


CHILES RELLENOS QUICHE RECIPE: HOW TO MAKE IT
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 ...
From preprod.tasteofhome.com


CHILE RELLENO QUICHE | BACKYARD CHICKENS - LEARN HOW TO RAISE …
2012-01-11 Arrange the shredded cheese over the chiles. Place the baking sheet on the rack of your pre-heated oven, and place the pie tin on the baking sheet. NOW pour the egg mixture over the cheese, filling the crust, and slowly push in the rack. Bake at 350° for 40 to 45 minutes, until the top of the quiche is browned, and the center is still jiggly ...
From backyardchickens.com


CHILES RELLENOS QUICHE | RECIPE | QUICHE RECIPES, QUICHE ... - PINTEREST
Chile Relleno Quiche is the perfect brunch recipe! It's loaded with flavor from hatch chiles, two kinds of cheese, and spices! #quicherecipe #bestquicherecipe #cheesyquiche www.savoryexperiments.com
From pinterest.com


CHILE RELLENO QUICHE - QUICHE AND CARRY | GOOD EGGS
Quiches are fully cooked, but to reheat, place in a 325°F oven for about 10 minutes, or until the internal temperature of the pie is 165°F. Ingredients: chili pepper, jalapeno, pepper jack cheese, eggs, cream, pie shell (flour, butter, salt), sea salt, and pepper. Contains: milk, eggs, wheat.
From goodeggs.com


CHEESY CHILE RELLENOS CASSEROLE & QUICK RECIPE - OLD EL PASO
Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses.
From oldelpaso.ca


CHILE RELLENO QUICHE RECIPES ALL YOU NEED IS FOOD
Feb 06, 2022 · Hatch Green Chile and Bacon Quiche Cooking On The Ranch. mild cheddar cheese, Hatch chiles, refrigerated pie crust, half-and-half and 6 more Hatch Green Chile Dip With … From yummly.com
From stevehacks.com


RICK BAYLESSCHEESE CHILES RELLENOS - RICK BAYLESS
Make the sauce. In a medium-large (4-quart) saucepan, heat the oil or lard over medium. Add the onion and cook, stirring regularly, until richly golden, about 10 minutes. While the onions are cooking, use a blender or food processor to puree the tomatoes and their juice. When the onions are ready, raise the heat to medium-high and add the ...
From rickbayless.com


MOM'S QUICK AND EASY CHILES RELLENOS {RECIPE}
2014-05-15 Make the sauce: 1. Heat oil in a large frying pan. 2. Sauté bell peppers and onions until soft and onions are translucent. 3. Gradually add the tomato sauce, stirring to incorporate. Fill the can with water, swish to loosen up any sauce stuck …
From confessionsofafoodie.me


AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - MY LATINA TABLE
2021-08-23 Roast the tomatoes, garlic, and onion in a hot pan until browned. Set aside. Take the chiles, the tomatoes, garlic and onion and blend with the chicken stock, salt, and oregano until smooth. Add to a hot pan with the oil and bring to …
From mylatinatable.com


AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - ALL THINGS MEXICAN
Set aside. Roast the tomatoes, garlic, and onion in a hot pan until browned. Set aside. Take the chiles, the tomatoes, garlic and onion and blend with the chicken stock, salt, and oregano until smooth. Add to a hot pan with the oil and bring to a boil. Lower heat and …
From allthingsmexican.com


CHILES RELLENOS QUICHE - PLAIN.RECIPES
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 for 5 minutes before cutting. Cover and freeze unbaked ...
From plain.recipes


SOUTHWESTERN CHILE RELLENO QUICHE RECIPE, WHATS COOKING AMERICA
Preheat your oven to 350 degrees F. Prepare the Savory Southwestern Pie Crust. While the crust is in the refrigerator, place the ground beef into a large frying pan over medium heat and brown until almost all the red is gone. Add the onion and continue to cook until the onions are transparent, about 3 or 4 minutes.
From whatscookingamerica.net


CHILES RELLENOS (RECIPE WITH STEP-BY-STEP PHOTOS!) - THE WOKS OF …
2019-04-25 Make the Filling. First prepare the filling. In a skillet over medium high heat, add 2 tablespoons oil and brown the ground meat. Add the onion and garlic, and cook until translucent. Add the tomato sauce, raisins, pecans, smoked paprika, chili powder, cinnamon, and salt. Let cool as you prepare the other items.
From thewoksoflife.com


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