Tex Mex Chicken Chile Rellenos Recipes

TEX MEX CHICKEN CHILE RELLENOS

Steps:

• To roast your chiles, preheat the oven to 425 and place chiles on a baking sheet. Roast until skin is charred and blackened about 25-35 minutes. Remove from oven and place in a bowl covered with plastic wrap. Set aside until cool. When chiles have cooled (about 30 minutes, carefully peel off the skins. Make a slit about 2" long on the chile and remove the seeds and membranes. Set aside.
• In a small bowl mix together the cream cheese, cheddar, and cilantro. Add the shredded chicken and mix with your hands until well combined.
• Form 2-3 tablespoons of the chicken mixture (depending on the size of your chilies) into a long roll, just slightly smaller than the chile. Stuff the chilies with the chicken mixture and refrigerate for one hour.
• Separate the egg yolks and whites in two separate bowls. Add the flour, salt and baking powder to the egg yolks and mix together. Beat the egg whites until stiff peaks form. Fold the egg yolk mixture into the egg whites until just combined. Sprinkle in the cornmeal and fold to the egg white mixture, being careful not to deflate.
• Place a heavy skillet over a medium heat. Add oil and wait until the oil reaches about 350-375 degrees.
• Work with no more than 2-3 chiles at a time. Dip the filled chiles into the egg mixture and carefully place them in the hot oil. Fry until golden brown, flip the chilies and cook the other side until golden. Transfer to a tray lined with paper towels to drain. Continue with the remainder of the chiles.
• Serve with extra shredded cheese, cilantro, or your favorite salsa.

CHICKEN CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

AUTHENTIC MEXICAN CHILI RELLENOS

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.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.