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
EASY CHILE RELLENO CASSEROLE
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.
Provided by Kathleen | The Fresh Cooky © 2020
Categories Breakfast
Time 1h50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
- Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
- Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
- Bake 1 - 1 ½ hours or until browned and firm. Serve immediately
Nutrition Facts : ServingSize 1 ounces, Calories 266 kcal, Carbohydrate 13 g, Protein 16 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 677 mg, Sugar 1 g, UnsaturatedFat 6 g
VEGETARIAN CHILES RELLENOS CASSEROLE
Make and share this Vegetarian Chiles Rellenos Casserole recipe from Food.com.
Provided by Jean R
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut the cheese into 1/2 inch thick fingers that are about the length of a chili. Put cheese into the chilis (aprox one per chili) and lay in a greased 9x13" baking dish.
- In a large bowl, mix together the eggs, flour and baking powder until blended. Stir in the cottage cheese and immediately pour over the chilies.
- Bake for 30 minutes. Top should be lightly browned and the center should feel firm.
- Let stand for 5 minutes. Top with avocado slices and serve.
Nutrition Facts : Calories 691.5, Fat 41.1, SaturatedFat 18.3, Cholesterol 597.3, Sodium 1087.4, Carbohydrate 31.7, Fiber 5.3, Sugar 7.1, Protein 50
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
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
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