NO-FUSS CHILES RELLENOS SKILLET
Hello, new favorite weeknight dish! This skillet-quick chiles rellenos requires only four ingredients and very little cleanup.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 2 ingredients until blended; shape into log. Cut into 6 pieces.
- Stuff chiles with cheese mixture; bring cut sides of chiles together to enclose filling.
- Add 1-1/2 cups salsa to large skillet; top with chiles, filled sides up. Drizzle with remaining salsa; cover. Cook on medium heat 8 to 10 min. or heated through.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
- Preheat the oven to 350 degrees F.
- Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
- Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
- Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
SIMPLE NO-FRY CHILES RELLENOS
This is so quick and easy it's scary! My husband loves these so I know they're good. Great to make up and put in the frig, then when you get home from work, just pop in the oven. Sorry... just taking a guess on the prep & cook times.
Provided by Yogi8
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Split chilies down one side.
- Fill each with some cheese and reshape the chilies.
- Put in baking pan sprayed with cooking spray and top with cheddar, then salsa.
- Bake at 350 till hot.
Nutrition Facts : Calories 210.2, Fat 16.1, SaturatedFat 10.2, Cholesterol 51.2, Sodium 292.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3, Protein 11
CHILES RELLENOS
Steps:
- In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
HEALTHIER BAKED CHILES RELLENOS
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
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, NOT FRIED
This dish starts out as classic chili rellenos, with fresh poblano chiles, roasted, peeled and stuffed. However, instead of frying the chilies, they are nestled into a bed of rice, a sauce is poured over; and they are baked. This is a good make-ahead dish, to assemble the evening before, and then just bake it 25 minutes before you are ready to serve it. A note about the Mexican Manchego cheese: it's not the same as the expensive Spanish Manchego. Mexican Manchego is an inexpensive cheese available in supermarkets and is a good melting cheese, if it's not available, jack cheese is a good substitute.
Provided by lynnski LA
Categories Rice
Time 1h15m
Yield 6 rellenos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Saute the onion until translucent, add garlic and cook 1 minute more.
- Add corn, salt and pepper, and saute about 2 minutes.
- Place in a bowl and cool.
- Stir in the Mexican Manchego cheese and set aside.
- Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
- Stuff the chiles with the corn mixture.
- Arrance the rice in a shallow buttered casserole.
- Nestle the stuffed chiles into the rice, in a single layer.
- Mix together the crema and red salsa and pour overall.
- Sprinkle with anejo cheese and place in the oven.
- Bake for 25 minutes and serve hot.
CHILES RELLENOS SANDWICHES
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
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.
BAKED CHILES RELLENOS
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.
- Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.
- Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)
- Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
- Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.
CHILES RELLENOS
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that will hold you in good stead elsewhere in this archive. And the resulting pockets of beef and cheese, fried in batter, make an excellent argument for the relevancy of stuffed peppers in general, and stuffed, fried ones in particular.
Provided by Joe Drape
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat broiler. Place whole peppers on a flat pan and broil, turning frequently, until evenly black and blistered. Remove from heat and place in a plastic bag, twisted closed, for 30 minutes. Meanwhile, place a skillet over medium heat and add ground beef (no oil needed). Sauté until evenly brown, then add onion, garlic powder and tomato. Sauté until onion is translucent, about 3 minutes. Season with salt and pepper to taste, remove from heat and set aside.
- In a separate skillet cook strips of bacon until browned and crisp. Using a slotted spoon, transfer bacon to beef mixture. Return pan and bacon fat to medium-low heat, and add 2 tablespoons vegetable oil, the carrot and potato. Sauté until potatoes are tender, 10 to 15 minutes. Remove from heat, spread meat mixture evenly across top, and set aside.
- Remove peppers from bag. Using protective gloves or under cool running water, peel burnt skins. Carefully make a vertical slit in side of each pepper and remove any seeds or veins. Stuff peppers with ground beef mixture, overlapping slits and securing them with toothpicks.
- Place a large skillet over medium-high heat and add about 1/4 inch of oil. While oil heats, with an electric mixer whisk egg whites until thick and fluffy. Add egg yolks and whisk just until blended, about 30 seconds. Place flour in a wide shallow bowl. Coat each stuffed pepper with a thin layer of flour, then dip in egg mixture so that entire pepper is covered. Carefully place peppers in hot oil and fry on both sides until golden, about 2 minutes a side. Drain excess oil on paper towels, transfer to a warm platter, remove toothpicks, and serve immediately.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 79 grams, Carbohydrate 33 grams, Fat 101 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 945 milligrams, Sugar 6 grams, TransFat 1 gram
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