Easy Chiles Rellenos Recipes

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CHILES RELLENOS



Chiles Rellenos image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Mexican crema or sour cream
1 to 2 teaspoons green chile hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil
4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour
One 7-ounce box yellow rice mix, optional, cooked according to package instructions

Steps:

  • Position an oven rack directly underneath the broiler and preheat the broiler.
  • In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
  • Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
  • Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
  • Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
  • In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
  • Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
  • Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

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.

LAZY CHILES RELLENOS



Lazy Chiles Rellenos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 9 servings

Number Of Ingredients 8

2 cups whole milk
5 whole large eggs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
1 1/2 cups grated Monterey Jack
Warm corn tortillas, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
  • Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
  • Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
  • Cut into squares and serve with warm corn tortillas!

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

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.

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

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

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

EASY CHILES RELLENOS



Easy Chiles Rellenos image

Make and share this Easy Chiles Rellenos recipe from Food.com.

Provided by aronsinvest

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (4 ounce) can green chilies, rinsed, drained cut in to strips
6 ounces monterey jack cheese, shredded
1 cup sour cream (low fat ok)
3 eggs
salt & pepper
salsa

Steps:

  • Preheat oven to 350 degrees.
  • Grease one 9 x 9 inch baking dish.
  • arrange chili strips in baking dish.
  • Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
  • Season with salt & pepper.
  • Pour over chilis & cheese.
  • Bake until custard is firm in center about 25 minutes.
  • Serve with salsa.

Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5

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

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 CASSEROLE



Easy Chile Relleno Casserole image

Make and share this Easy Chile Relleno Casserole recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 1/2 cups milk
3 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
  • Top with chiles.
  • Add remaining cheese.
  • Place flour in medium bowl.
  • Gradually add milk, stirring until smooth.
  • Add eggs, stir until well blended.
  • Pour mixture over Cheese.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.
  • Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

CHEESY CHILES RELLENOS



Cheesy Chiles Rellenos image

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

3 cans (4 ounces each) whole green chiles, drained
1-1/2 cups shredded Monterey jack cheese
1-1/2 cups shredded cheddar cheese
1/3 cup all-purpose flour
1 cup half-and-half cream
2 large eggs, lightly beaten
1 can (8 ounces) tomato sauce

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.

MOM PAT'S CHILES RELLENOS



Mom Pat's Chiles Rellenos image

Mom makes these. They are not hot and make a simple dinner. These are good for lent or if you're going meatless for any reason. It's hard explaining a simple way of doing this. I hope I did it for you. Nothing is measured; we just do it so I'm figuring on my fingers and toes the measurements,lol.

Provided by Dienia B.

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

6 eggs, separated
1 (4 ounce) can whole Ortega green chilies
3/4 cup grated monterey jack cheese
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 cup oil
1/2 cup salsa

Steps:

  • Separate the eggs. Beat the egg whites until stiff.
  • Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
  • Stuff about 1/4 cup of cheese inside chilies.
  • Beat egg yolks in a separate bowl with salt and pepper.
  • Fold yolks into the beaten egg whites gently.
  • Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
  • Repeat with remaining chilies.
  • Pour remaining eggs over all.
  • Brown lightly (watch so you don't scorch eggs)and turn over.
  • Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
  • Can serve with salsa on top.

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

EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO



Easy Chiles Rellenos with Sour Cream & Cilantro image

You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

8 poblano chiles
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
6 eggs
1/4 cup milk
1/4 tsp. dried oregano leaves
1/4 tsp. roasted ground cumin
1 cup light sour cream
1/4 cup chopped fresh cilantro
2 cloves garlic, minced

Steps:

  • Heat broiler.
  • Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
  • Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
  • Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
  • Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
  • Serve chiles with sour cream mixture.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.

Provided by PalatablePastime

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 cup evaporated milk
1/3 cup all-purpose flour
3 (4 ounce) cans whole green chilies, drained
8 ounces shredded cheddar cheese (2 cups)
8 ounces shredded monterey jack cheese (2 cups)
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
  • In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
  • Place half the chiles in the casserole dish, and cover with half of the egg mixture.
  • Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
  • Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
  • Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
  • Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
  • Allow to rest 5 minutes or so before slicing into servings.

Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8

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CHILE RELLENO RECIPES | ALLRECIPES
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Baked Beef Chiles Rellenos Casserole. 27. This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa. By EmmLee.
From allrecipes.com


BAKED CHILES RELLENOS- BETTER THAN FRIED - BELLY LAUGH …
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2018-02-03 Place the peppers in a shallow baking dish. Mix eggs, flour and seasoning. Its ok if there are some lumps in the mixture. Pour over the chilies. Sprinkle the top with cheddar cheese (yes, more cheese!). So this isn't …
From bellylaughliving.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


EASY CHILE RELLENOS CASSEROLE - RECIPE RUNNER
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2016-09-22 This Easy Green Chile Rellenos Casserole is similar to a quiche minus the crust. Not only does it make a great dinner, but you could also make it for breakfast or brunch. It only takes about 10-15 minutes at the most to put …
From reciperunner.com


EASY DINNER: CHILE RELLENOS CASSEROLE - HONEST COOKING
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2016-10-13 Preheat oven to 375 degrees. In a blender or with a bowl and whisk, blend/whisk the eggs, milk, hot sauce, salt, pepper and flour until combined. If you’re using fresh roasted green chiles peel off the charred skin, cut of the …
From honestcooking.com


CHILES RELLENOS RECIPE (EASY AND DELICIOUS) - THRIFT AND …
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2022-05-11 Make a slit in the peppers and remove the seeds. Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be). Put the slices into the peppers. Be very careful not to …
From thriftandspice.com


LAZY CHILES RELLENOS - THE PIONEER WOMAN
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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. …
From thepioneerwoman.com


SPOONFUL OF FLAVOR
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Steps to Make the Casserole. This Easy Chile Rellenos Casserole requires only a few easy steps. Whisk together eggs, milk, hot sauce (if using), salt, pepper and flour. Layer half of the green chiles in a casserole dish. Top the chiles …
From spoonfulofflavor.com


10 BEST CHILE RELLENO RECIPES | YUMMLY
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2022-06-28 serrano peppers, lean ground beef, ground red pepper, poblano peppers and 14 more Chile Relleno Casserole Mostly Homemade Mom salt, shredded cheddar cheese, pepper, eggs, green chiles, evaporated milk and 3 …
From yummly.com


EASY AND DELICIOUS CHILES RELLENOS | TASTY KITCHEN: A …
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For the chiles rellenos: Put peppers on a baking sheet and put under the broiler. After 10 minutes, flip peppers over and return to broiler for another 10 minutes. Remove from oven and let rest a few minutes. Transfer peppers to a plastic …
From tastykitchen.com


EASY CHILE RELLENOS RECIPE - RUN EAT REPEAT
2011-02-21 In a separate bowl put the rest of the flour. Now set up a dip, dip and cook station. 4. Heat a frying pan with oil or butter. Using non-stick spray isn’t the best high since this is over high heat. 5. Carefully dip one chili into the flour, then the batter and then place in a frying pan. Repeat with each chili. 5.
From runeatrepeat.com
Reviews 30
Estimated Reading Time 2 mins


SUPER EASY CRISPY CHILE RELLENOS - A LITTLE AND A LOT
Fold the top corner of the egg roll wrapper down to form a little packet. Add vegetable oil to a pan and heat to 325 degrees (F). Add the rellenos. Let them cook on one side until golden, then turn them over and let them cook on the other side. Let the rellenos drain on paper towels, then pile them onto plates. Serve smothered with green chili ...
From alittleandalot.com


10 BEST HEALTHY CHILE RELLENOS RECIPES | YUMMLY
2022-06-08 Chile Rellenos Casserole & Southwest Crema sweet veg table. lime, vegetable broth, poblano peppers, hominy, sliced green onions and 14 more.
From yummly.com


10 BEST CHILE RELLENO RECIPES - YUMMLY
2022-05-17 The Best Chile Relleno Recipes on Yummly | Gringo Chile Relleno Casserole, Chile Relleno Casserole, Chile Relleno Casserole
From yummly.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


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


BAKED CHILES RELLENOS - EASY PEASY MEALS
Instructions. Preheat oven to 350 degrees. Open and drain can of chiles, and place on a paper towel to pat dry. Spray a 9 x 13 baking dish with non-stick spray. Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish. Sprinkle top with cheddar cheese.
From eazypeazymealz.com


EASY CHILES RELLENOS - THE CURIOUS PLATE
2021-04-26 Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Place the poblanos on the baking sheet. Cook the poblanos for 10 minutes and then turn on the broiler for about 5 to 7 minutes or until the poblanos are blistered. Remove the poblanos from the baking sheet and place them in a a large bowl.
From thecuriousplate.com


EASY CHILE RELLENO RECIPE | HILDA'S KITCHEN BLOG
2021-09-23 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


CHILE RELLENO CASSEROLE - YUMMY HEALTHY EASY
2015-02-10 Preheat oven to 350ºF. Spray a 9x13" dish with cookng spray, set aside. Drain cans of green chilies. Take a strip of cheese and insert it into each chili. Place in prepared baking dish. When all chilies have been filled with cheese and are inside the baking dish, mix together eggs, milk, flour and baking powder in a mixing bowl.
From yummyhealthyeasy.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


CLASSIC CHILES RELLENOS - RECIPE - CHILI PEPPER MADNESS
2020-10-21 Batter the Peppers. Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal, or just beat them vigorously with a fork. Gently stir in the egg yolks to form your egg batter.
From chilipeppermadness.com


CHICKEN STUFFED CHILE RELLENOS RECIPE – EASY CHILE ... - EATWELL101
2020-10-09 1. To make the chicken stuffed chile Rellenos: Set up your oven in broil mode and preheat to medium. Cut poblano chiles in half lengthwise to make a “boat” for the filling and scrape out seeds. 2. In a large mixing bowl, add onion, garlic, jalapeños, red bell pepper, cilantro, and cumin, hot sauce, shredded chicken, and 3/4 of the cheese.
From eatwell101.com


RECIPE FOR DEEP-FRIED CHILES RELLENOS - THE SPRUCE EATS
2021-12-03 Place the 1/2 cup of flour in a dish and thoroughly coat each chile pepper. Place the stuffed chiles on a waxed paper-lined cookie sheet and chill for an hour. Beat the egg whites until stiff. In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth. Gently fold the beaten egg whites into the yolks ...
From thespruceeats.com


AIR FRYER CHILE RELLENOS | EASY CHILE RELLENOS RECIPE
2022-04-20 In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside. Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt.
From twosleevers.com


ROASTED CHILE RELLENO RECIPE | FEASTING AT HOME
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 ricotta) and black beans. Blend the rancheros sauce ingredients. Bake the stuffed peppers with the sauce in a baking dish.
From feastingathome.com


CHILI RELLENO RECIPE AIR FRYER - THEDELECIOUS.NET
2022-07-10 Cut the roasted poblano pepper along the center with a sharp knife. If desired, remove the poblano seeds. Fill the poblano pepper with the filling. Place the stuffed peppers in the Air Fryer Basket and cook for 8 to 10 minutes at 400°F on the air fryer setting. Serve with more cheese, sour cream, red chile sauce, and other garnishes.
From thedelicious.net


HOW TO MAKE CHILES RELLENOS: STEP-BY-STEP GUIDE
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


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 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


EASY CHILES RELLENOS CASSEROLE - THAT SKINNY CHICK CAN BAKE
2022-04-27 Preheat the oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish. Rinse chiles to remove seeds. Drain on paper towels. Layer chiles on the bottom of the casserole dish. Top with the mixture of cheeses, reserving ½ cup for the top. Whisk together half and half, eggs, flour, salt, and cumin.
From thatskinnychickcanbake.com


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