Tees Chile Relleno Casserole Recipes
TEE'S CHILE RELLENO CASSEROLE
Make and share this Tee's Chile Relleno Casserole recipe from Food.com.
Provided by Tee Angel
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 9 x 14 dish.
- Sprinkle cheese over butter.
- Sprinkle green chilies over cheese.
- Mix together eggs, bisquick mix, milk and salt in a bowl.
- Pour over cheese and chilies.
- Bake for 30-45 minutes at 375.
Nutrition Facts : Calories 548.4, Fat 40.7, SaturatedFat 23.6, Cholesterol 246.8, Sodium 874.2, Carbohydrate 19.4, Fiber 1, Sugar 4.9, Protein 26.8
AUTHENTIC MEXICAN CHILI RELLENOS
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
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
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- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
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