Chiliesrellenosbake Recipes

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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

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.

CHILES RELLENOS



Chiles Rellenos image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 large poblano peppers
4 eggs, yolks and whites separated
4 eggs, yolks and whites separated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese
1/2 cup fresh corn (or frozen if unavailable)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
1 tablespoon olive oil
1/2 yellow onion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cloves garlic
1/2 cup chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included)
1 tablespoon fresh cilantro leaves
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
  • Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
  • Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
  • Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
  • Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

EASY CHILE RELLENO BAKE



Easy Chile Relleno Bake image

Honorable Mention Bisquick® Recipe Contest 2010! Strut flavors of the Southwest with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs." Recipe submitted by Kathy Davis.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 cups Original Bisquick™ mix
3 eggs, slightly beaten
1 cup milk
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 cans (4 oz each) Old El Paso™ peeled whole green chiles, drained

Steps:

  • Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
  • Bake uncovered 25 to 35 minutes or until topping is light golden brown.

Nutrition Facts : Calories 380, Carbohydrate 24 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 2 g

CHILES RELLENOS (AUTHENTIC)



Chiles Rellenos (Authentic) image

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

6 chilies, medium size Anaheim Chiles or 6 pablano chilies
12 ounces monterey jack cheese
1/2 cup all-purpose flour
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons onions, chopped
1 garlic clove, minced
1 (15 ounce) can tomato puree
1/4 teaspoon dry oregano
salt
4 eggs
1 teaspoon salt

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

CHILIES RELLENOS BAKE



Chilies Rellenos Bake image

From Like Grandma Used To Make by Reader's Digest, c. 1996. This baked casserole is easier (and healthier) than traditional chilies rellenos.

Provided by NELady

Categories     Cheese

Time 50m

Yield 4 main dishes, 4 serving(s)

Number Of Ingredients 12

4 poblano chiles or 4 anaheim chilies, halved lengthwise
4 ounces colby cheese or 4 ounces cheddar cheese
3 large eggs
2 large egg whites
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour
1/2 teaspoon dried cilantro or 1/2 teaspoon dried parsley
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup shredded colby cheese or 1/3 cup cheddar cheese
1/2 cup picante sauce

Steps:

  • Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish.
  • In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces.
  • Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce.

Nutrition Facts : Calories 309.6, Fat 16.5, SaturatedFat 9, Cholesterol 196, Sodium 637.3, Carbohydrate 21.3, Fiber 1.6, Sugar 5.5, Protein 19.6

TASTY CHILE RELLENO BAKE



Tasty Chile Relleno Bake image

Make and share this Tasty Chile Relleno Bake recipe from Food.com.

Provided by puppitypup

Categories     Cheese

Time 35m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 7

1 (7 ounce) can whole green chilies
1/2 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten

Steps:

  • Grease 9x9 pan.
  • Tear each chili so it lies flat and spread into pan.
  • Sprinkle cheese over chilis.
  • Mix together remaining ingredients and pour over cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

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

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

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

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.

CHILES RELLENOS BREAKFAST BAKE



Chiles Rellenos Breakfast Bake image

My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 10

1 package (20 ounces) refrigerated shredded hash brown potatoes
1 can (27 to 28 ounces) whole green chiles
1 cup chunky salsa
1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
2 cups shredded Mexican cheese blend
6 large eggs
1/2 cup 2% milk
1/4 teaspoon ground cumin
Salt and pepper to taste
Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

HEALTHIER BAKED CHILES RELLENOS



Healthier Baked Chiles Rellenos image

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

8 large poblano peppers
4 extra large eggs
4 tablespoons all-purpose flour
1 teaspoon salt
1 cup 2% milk
1 drizzle extra-virgin olive oil
1 ¾ cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce
½ (8 ounce) jar salsa
⅛ cup finely shredded Cheddar cheese

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

CHILES RELLENOS BAKE



Chiles Rellenos Bake image

This version of the classic Mexican dish chiles rellenos skips the extra work of stuffing and frying whole chiles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 11

8 large eggs
1 container (8 oz) sour cream
1/4 teaspoon salt
2 drops red pepper sauce
2 cups shredded Monterey Jack cheese (8 oz)
2 cups shredded Cheddar cheese (8 oz)
2 cans (4.5 oz each) chopped green chiles, undrained
2 cups salsa
2 tablespoons chopped fresh cilantro
1/2 cup black beans (from 15-oz can), rinsed, drained
1/2 cup frozen (thawed) or canned (drained) whole kernel corn

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
  • Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.

Nutrition Facts : Calories 400, Carbohydrate 12 g, Cholesterol 285 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

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BAKED CHILES RELLENOS- BETTER THAN FRIED - BELLY LAUGH …
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2018-02-03 How to make the Baked Chiles Rellenos. Cut the top off the pepper and pull out the seeds. I rinse the peppers with cool water. Once the seeds are removed. Cut the Cheese in one ounce strips. We used pepper jack cheese …
From bellylaughliving.com


ROASTED CHILE RELLENO RECIPE | FEASTING AT HOME
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2017-10-06 How to make “healthier” Roasted Chile Relleno: Roast the poblanos and the ranchero sauce ingredients on a sheet pan. Once the chilies are roasted, slit them vertically and stuff with a mixture of cheese ( or vegan …
From feastingathome.com


BEST CHILES RELLENOS RECIPE - HOW TO MAKE CHILES …
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2019-05-16 In a large skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly golden, 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add corn ...
From delish.com


BAKED CHILES RELLENOS RECIPE - THE SPRUCE EATS
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2022-05-05 Steps to Make It. Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a …
From thespruceeats.com


CHILE RELLENO CASSEROLE - CHILI PEPPER MADNESS
2019-12-02 This chile relleno casserole recipe takes your favorite chiles rellenos ingredients and turns them into a one-pan dish, with roasted poblanos, eggs and cheese. It's perfect for brunch, lunch or dinner.
From recipebox.twilightparadox.com


CHILES RELLENOS BAKE | IN THE KITCHEN WITH KATH
2010-05-29 Put the peppers in a greased 10x6x2-inch baking dish. 5. Combine the eggs and milk; add the flour, baking powder, and salt and beat until smooth. 6. Pour the egg mixture over the chiles. Cover with the shredded cheddar cheese. . 7. Bake for 30 minutes.
From inthekitchenwithkath.com


CHILES RELLENOS CASSEROLE WITH GROUND BEEF RECIPE
2021-12-16 Arrange the remaining chiles over the ground beef mixture. In a mixing bowl, combine the milk, flour, remaining salt, remaining pepper, eggs, and several dashes of hot pepper sauce. Beat until smooth. Pour the egg mixture over meat and chile mixture. Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
From thespruceeats.com


CHILE RELLENO CASSEROLE RECIPE + VIDEO - EASY BREAKFAST CASSEROLE
2014-07-10 Whisking dry ingredients with wet. The original recipe for Chile Relleno Casserole calls for whole green chiles, however, these seem to be more and more difficult to find. You can substitute those for three 4.5-ounce cans of chopped green chiles. Be sure to drain well and dry on a paper towel to reduce moisture.
From savoryexperiments.com


DUMP-AND-BAKE CHILES RELLENOS CASSEROLE - THE SEASONED MOM
2019-04-12 Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray. Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine). Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas.
From theseasonedmom.com


EASY CHILE RELLENO RECIPE | HILDA'S KITCHEN BLOG
2021-09-23 Chile Relleno. Step 1: Char the poblano peppers over an open flame or in a hot cast-iron skillet. Add charred peppers to a gallon-sized ziplock bag and seal until the peppers are cool enough to handle. Peel charred skin either by scraping it with a small knife, rubbing it off with a napkin, or just peeling it gently.
From hildaskitchenblog.com


10 BEST CHILE RELLENO BREAKFAST CASSEROLE RECIPES | YUMMLY
2022-06-06 12,869 suggested recipes. Chile Relleno Breakfast Casserole Tasting Table. garlic clove, all purpose flour, eggs, half and half, grated Monterey Jack cheese and 4 more. Chile Relleno Breakfast Casserole Savory Experiments. monterey jack cheese, large eggs, milk, flour, mild green chiles and 4 more. Chile Relleno Breakfast Casserole Fed and Fit. pepper, Hatch …
From yummly.com


AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
2021-07-23 Blend on high until smooth. Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm. Peel the peppers.
From holajalapeno.com


HOW TO MAKE AUTHENTIC CHILES RELLENOS RECIPE - THE MOUNTAIN …
2020-06-23 Add enough oil to the skillet so that there is about 1-inch of oil in the pan and heat to 350 degrees F. While the oil is heating, line a platter or large plate with several paper towels so the chiles can drain after frying. When the oil is hot, add only two chiles to the oil at a time. This chiles brown very fast.
From themountainkitchen.com


CHILE RELLENO BAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. Cut green chilies in half and place half in a lightly greased 2-quart shallow baking dish. I used an 11 x 7 inch dish. Add 1 1/2 cups of the shredded cheese.
From tastykitchen.com


CHILES RELLENOS (RECIPE WITH STEP-BY-STEP PHOTOS!) - THE WOKS OF …
2019-04-25 How to Make Chiles Rellenos: Instructions. 1. 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.
From thewoksoflife.com


BAKED CHILES RELLENOS RECIPE | MYRECIPES
Step 1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
From myrecipes.com


LAZY CHILES RELLENOS - THE PIONEER WOMAN
2009-11-12 Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top.
From thepioneerwoman.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


HOW TO MAKE CHILES RELLENOS: STEP-BY-STEP GUIDE - TASTE OF HOME
2021-12-02 Step 1: Roast poblano chiles. Rinse poblano chiles and wipe dry with a paper towel. Lightly cover with cooking oil (about 1/4 teaspoon per chile). Rub thoroughly and wipe off any excess. Turn a gas stove burner on high. Using metal tongs, place 1 or 2 poblano chiles on burner, directly over the flame.
From tasteofhome.com


CHILE RELLENO CASSEROLE - DINNER AT THE ZOO
2019-02-07 Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray. Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan. Place the eggs, milk, flour and baking powder in a blender. Blend until smooth. Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
From dinneratthezoo.com


HOW TO MASTER FLAVORFUL CHILES RELLENOS - SERIOUS EATS
2018-08-10 Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chili-roasting methods and dozens of batter recipes and …
From seriouseats.com


BAKED CHILI RELLENOS WITH SALSA CHICKEN- THAICALIENTE.COM
2016-12-15 Let Poblanos steam for about 5 minutes in the bag, then remove and place on a cutting board. Most of the skin should be peeling off, remove all the skin from the Poblano. Carefully cut a small slit down the side and remove all the seeds. Mix in a bowl the Salsa Chicken, Greek Yogurt, and ½ cup of the shredded Mexican Cheese.
From thaicaliente.com


ROASTED CHILES RELLENOS BAKE - PERRY'S PLATE
2021-10-22 Instructions. Preheat oven broiler. Place peppers on a rimmed baking sheet and broil for 10-15 minutes. Turn peppers once or twice during roasting so they're blistered all over. Peppers should be tender with lots of black spots. Place in a paper sack or a bowl covered with plastic wrap. Leave them for about 10 minutes.
From perrysplate.com


CHILES RELLENOS BAKE | MEXICAN FOOD RECIPES AUTHENTIC, RECIPES, …
Sep 18, 2012 - By Kath Dedon . Better Homes and Gardens® The Dieter’s Cook Book is a cookbook I’ve owned for over 25 years. It’s not one that I use often, but there are 2 or 3 recipes in it that I like to make now and then. This is one of them. I’ve never tried making real…
From pinterest.ca


15 MINUTE • CHILI RELLENO SAUCE • LOAVES AND DISHES
2021-09-17 Add the spices to a pan over medium heat on the stove top and allow the spices to toast in the pan (about 1-2 minutes). Add the flour and toast that as well for 1 minute. Add the vegetable oil, broth and paste. Bring to a simmer and serve. Sauce will thicken as you simmer it.
From loavesanddishes.net


TOP 40 CHILE RENO RECIPE-RECIPES
Recipe Instructions Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.Finely chop the onion and garlic in a food processor.Saute the onion and garlic mixture in corn oil until translucent and golden, and almost … Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned. › 4.4/5 (50) › Category: Main › Cuisine: Mexican › Calories ...
From mcswe.tibet.org


BAKED CHILE RELLENOS WITH CORN AND CREMA RECIPE - SERIOUS EATS
2018-08-30 5 ears fresh corn, husks and silks removed. 2 tablespoons olive oil. 1 red onion, chopped. 2 garlic clove s, finely chopped. 1/2 teaspoon salt. Black pepper. 2 cups Monterey Jack cheese, or other Mexican melting cheese. 1/2 cup Mexican crema. Nutrition Facts (per serving)
From seriouseats.com


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