Eggs Chile Relleno Torta Diane Mott Davidson Recipe 385

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CHILES RELLENOS EGG SOUFFLé BAKE



Chiles Rellenos Egg Soufflé Bake image

Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 9

2 cans (4 oz each) Old El Paso™ whole green chiles, drained
4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
1 jar (2 oz) diced pimientos, drained
4 eggs, separated
1 1/2 cups milk
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
Cilantro sprigs, if desired
2 cups Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
  • In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
  • In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
  • Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 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

EGGS - CHILE RELLENO TORTA - DIANE MOTT DAVIDSON RECIPE - (3.8/5)



Eggs - Chile Relleno Torta - Diane Mott Davidson Recipe - (3.8/5) image

Provided by Pascento96

Number Of Ingredients 7

1/2 lb Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated
5 eggs
1/3 cups all-purpose flour
1 2/3 cups half & half
1 4ox can diced green chilies, drained
1/4 cup Picante sauce

Steps:

  • Preheat over to 375. Mix grated cheeses and spread evenly in buttered 10 inch pie plate (or 8x8 pan). Beat eggs, add flour slowly and then beat in half & half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon Picante sauce over all. Bake about 45 minutes or until center is set.

CHILE RELLENO TORTA



Chile Relleno Torta image

Make and share this Chile Relleno Torta recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
5 eggs
1/3 cup flour
1 2/3 cups half-and-half cream
1 (4 ounce) can green chilies, drained
1/4 cup picante sauce

Steps:

  • Preheat oven to 375F.
  • Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
  • Beat eggs, add flour slowly, and then beat in half and half.
  • If mixture is lumpy, strain it.
  • Pour egg mixture over cheeses in pie plate.
  • Carefully spoon chiles over the surface, then spoon picante sauce over all.
  • Bake about 45 minutes or until center is set.

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