ROSARITA VEGETARIAN CHILE (CHILE) RELLENO BAKE
I found this on the Rosarita Vegetarian Refried Beans can that was destined for boring burritos. I love Chile Rellenos at Mexican restaurants. While I've never duplicated Chile Rellenos at home, I have tried the casserole version. Let's just say that they were less than stellar and took more work than I wanted do. I added a layer of chopped onions about 1/4 of a large onion since it was prepared for the burrito, plus a layer of salsa verde (medium heat) since my husband loves the heat. Although the ingredients call for Pepper Jack, I prefer Monterey Jack. This makes a great meatless meal in barely any time.
Provided by Chef Johnsonville
Categories Cheese
Time 45m
Yield 1 8 x 8 pan, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spray 8 x 8-inch glass baking dish with cooking spray.
- Beat egg whites in small bowl until stiff peaks form.
- Whisk egg yolks in separate bowl; fold into egg whites.
- Add Flour into eggs until just combined.
- Fold in green chilies.
- Spread beans over bottom of dish.
- Layer chopped onions over beans and make sure to get sides.
- Spread layer of salsa verde, smoothing into the sides. OR.
- Mix all the beans, onions and salsa verde together.
- Top with half of the egg mixture, spreading evenly.
- Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
- Bake, uncovered, 30 minutes or until golden brown.
Nutrition Facts : Calories 306, Fat 21, SaturatedFat 11.9, Cholesterol 208.9, Sodium 1056.9, Carbohydrate 9.4, Fiber 1, Sugar 2.9, Protein 19.9
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.
BAKED CHILES RELLENOS
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
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
VEGETARIAN CHILES RELLENOS
Try our Healthy Living Vegetarian Chiles Rellenos for a great meat-free option. Our Vegetarian Chiles Rellenos are packed full of delicious vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
- Spoon into chiles; place in shallow baking dish. Cover.
- Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 9 g
CHILES RELLENOS BREAKFAST BAKE
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
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
VEGETARIAN CHILES RELLENOS
Posted in response to a request. Since traditional Chiles Rellenos are cooked in the corn husk and good ones are not always available to all people all the time am posting a variation using phyllo pastry. The combination of spices I got from the few mexican dishes my grandma shared with me.
Provided by Diane G.
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
- Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
- Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
- Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
- Spray phyllo with cooking spray.
- Top with another sheet of phyllo and spray with cooking spray again.
- Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
- Place one stuffed chile in the center of phyllo in parallel with short edge.
- Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
- Place wrapped stuffed chile seam side down on ungreased baking sheet.
- Repeat wrapping procedure with all stuffed chiles.
- Spray tops of all wrapped chiles with cooking spray again before baking.
- Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
- Serve with your favorite salsa and sour cream or guacamole.
Nutrition Facts : Calories 727.2, Fat 15.5, SaturatedFat 5, Cholesterol 9.4, Sodium 1061, Carbohydrate 126.2, Fiber 7.1, Sugar 7.7, Protein 19.7
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