Grilled Chiles Rellenos Taste Of Home Recipes

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CHILES RELLENOS



Chiles Rellenos image

Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! -Irene Martin, Portales, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 can (7 ounces) whole green chiles
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
3 large eggs
3 cups whole milk
1 cup biscuit/baking mix
Seasoned salt to taste
Salsa

Steps:

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

Nutrition Facts : Calories 352 calories, Fat 24g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 598mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

CHILES RELLENOS GRILLED CHICKEN TACOS



Chiles Rellenos Grilled Chicken Tacos image

A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe's a secret, so I invented my own. Light the coals and have them anytime. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/3 cup olive oil
1/3 cup lime juice
1/3 cup red wine vinegar
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped chipotle peppers in adobo sauce
2 pounds boneless skinless chicken thighs
TACOS:
4 poblano peppers
1 tablespoon olive oil
8 flour tortillas (8 inches)
2 cups shredded Monterey Jack cheese

Steps:

  • In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 931mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

CHILES RELLENOS CHICKEN



Chiles Rellenos Chicken image

There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1 can (4 ounces) chopped green chiles
1/2 cup cubed pepper Jack cheese
2 tablespoons olive oil
3 garlic cloves, minced
6 ounces reduced-fat cream cheese, cubed
1/2 cup chicken broth
2 tablespoons lime juice
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest

Steps:

  • Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.

Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.

GRILLED CHILES RELLENOS



Grilled Chiles Rellenos image

Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. -Lori Nelson, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 17

1 cup sour cream
2 tablespoons lime juice
1/2 cup minced fresh cilantro, divided
1 small onion, finely chopped
1 tablespoon butter
1 large portobello mushroom cap, finely chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded Mexican cheese blend, divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Steps:

  • In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

Nutrition Facts : Calories 552 calories, Fat 32g fat (21g saturated fat), Cholesterol 98mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 10g fiber), Protein 23g protein.

GRILLED CHILES RELLENOS - TASTE OF HOME



Grilled Chiles Rellenos - Taste of Home image

My sister gave me the the Taste of Home - Grill it cookbook as a gift. First recipe I tried was this one, and my husband and I both loved it! Don't let the poblano peppers scare you away, these are more flavorful than hot. We follow a low carb lifestyle and this recipe fits the bill. Terrific side dish to any meat you throw on the grill. Enjoy! The cookbook says that it makes four servings, one half of a pepper is plenty if you serve it with other dishes. I makes more like 8 servings IMO.

Provided by Johnsdeere

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup sour cream (8 oz)
2 tablespoons lime juice
1/2 cup fresh cilantro, minced & divided
1 onion, small, finely chopped
1 tablespoon butter
1 garlic clove, minced
1 small summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 mushroom cap, portobello, finely chopped
1 (15 ounce) can black beans, rinsed and drained
2 cups mexican cheese, shredded & divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Steps:

  • In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.
  • In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.
  • Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.
  • Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.

Nutrition Facts : Calories 642.4, Fat 37.1, SaturatedFat 21.4, Cholesterol 106.8, Sodium 1127, Carbohydrate 56.7, Fiber 14.5, Sugar 8, Protein 28.5

GRILLED CHILES RELLENOS



Grilled Chiles Rellenos image

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

Provided by Ms B.

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 poblano chiles or 4 small green bell peppers
1 (15 ounce) can kidney beans, drained and rinsed
1 (8 ounce) package monterey jack cheese, shredded
1/4 cup raisins
1/4 cup salsa
2 teaspoons chili powder

Steps:

  • Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
  • In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
  • Stuff the peppers with the filling.
  • Heat grill to medium.
  • Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Nutrition Facts : Calories 249.3, Fat 12.8, SaturatedFat 7.7, Cholesterol 35.7, Sodium 501.9, Carbohydrate 20.7, Fiber 4.4, Sugar 7.8, Protein 14.9

CHILES RELLENOS SANDWICHES



Chiles Rellenos Sandwiches image

Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 7

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

Steps:

  • Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

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