Cheater Chile Relleno Recipes

REAL CHILE RELLENOS AND A CASSEROLE VERSION

Real Chile Rellenos and A Casserole Version image

As we're peeling off the charred skins before chopping and bagging we always set aside some of the best looking whole chile for chile rellanos. They sound like a project and something often left to the restaurant to make, but they're pretty easy for the home cook and take only a few steps.

Provided by cheaters

Number Of Ingredients 6

Ingredients

Whole roasted and peeled green chilies--8 works for this amount of batter
Cheese cut into long thin strips that will fit into the chilies. Use Jack, cheddar, or Mexican melting cheese
Batter:
4 eggs, separated
2 tablespoons self-rising flour
2 tablespoons self-rising cornmeal mix

Steps:

Instructions Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour, and cornmeal into the whites. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Only fry a few at a time and do not crowd the pan. Cook until golden brown, carefully turning once or twice, about 10 minutes. Serve immediately. This batter recipe will coat about 8 chiles, so double the amount if needed.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

1-2-3 CHILE RELLENO

1-2-3 Chile Relleno image

Make and share this 1-2-3 Chile Relleno recipe from Food.com.

Provided by Country Cook in Okl

Categories Peppers

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 (7 ounce) cans whole green chilies
8 ounces cheddar cheese
10 eggs, slightly beaten
8 ounces monterey jack cheese
1 1/2 cups milk
2 tablespoons flour

Steps:

In a 9x13 baking dish layer chiles and jack cheese. Mix together eggs, milk, and flour. Pour over chiles. Top w/cheddar cheese. Bake at 350 for 45 minutes or until puffed and brown. Serve with salsa if desired.

Nutrition Facts : Calories 499.3, Fat 35.3, SaturatedFat 19.6, Cholesterol 436.4, Sodium 600.7, Carbohydrate 12.5, Fiber 1.1, Sugar 4.4, Protein 33.3

BAKED CHILI RELLENO

Baked Chili Relleno image

This is so quick and easy! No more hard to make Chili Relleno for me! This is the only way to go ! I chop up fresh onions, tomatoes,bell peppers and mix with some Cilantro (Gourmet Garden Herb Blend) and Salsa Verde ( 7 ounce can Herdez, sold with the Mexican products in the grocery) to top each serving and serve with chips.

Provided by lesliecoy

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 (4 ounce) green chilies, whole and drained
1/4 lb monterey jack pepper cheese, grated
5 eggs, slightly beaten
1/4 cup half-and-half
3/4 teaspoon salt
fresh ground black pepper
1/4 cup cheddar cheese, grated

Steps:

Use Canola cooking spray and coat casserole dish.
Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies.
Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies.
Bake at 325 degrees for 30 minutes or until set.
Top with the grated cheddar cheese and return to oven until cheese melts.
Top with green salsa.

Nutrition Facts : Calories 266.3, Fat 18.7, SaturatedFat 9.9, Cholesterol 270.8, Sodium 731.1, Carbohydrate 6.8, Fiber 0.9, Sugar 3.4, Protein 18.1

SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE

Simple Mock Chile (Chili) Relleno Flavor Without the Fuss (Casse image

The flavors of a chili relleno without the work, that is what drew me to this recipe. It was originally posted in our local newspaper. A healthier alternative to a fried chili relleno, this would make an awesome addition to any mexican themed meal.

Provided by TheShields

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs monterey jack pepper cheese (shredded) or 1 1/2 lbs cheddar cheese (shredded)
1 (7 ounce) can diced green chilies (drained)
3 eggs (beaten)
1 1/2 cups milk
3 tablespoons flour
sour cream (for garnish) (optional)

Steps:

Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
Beat eggs and milk together. Add the flour and continue to beat until combined.
Fold in the green chilies and the cheese.
Pour into the casserole dish and back for 40-45 minutes.
Top with a dollop of sour cream and enjoy.

Nutrition Facts : Calories 780, Fat 58.7, SaturatedFat 35.7, Cholesterol 322.8, Sodium 1595.7, Carbohydrate 12.7, Fiber 0.8, Sugar 2.7, Protein 50.4

CHILI RELLENO SQUARES

Chili Relleno Squares image

Make and share this Chili Relleno Squares recipe from Food.com.

Provided by Recipe Junkie

Categories Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

3 cups shredded monterey jack cheese
1 1/2 cups shredded cheddar cheese
2 (4 ounce) cans chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Steps:

Place half the cheeses in a greaased 8-in square baking dish.
Sprinkle with chilies and remaining cheeses.
In a bowl, beat the eggs.
Add the milk and flour; pour over the cheese.
Bake at 375 for 30 minutes or until set.
Cut into small squares.
Serve warm.

Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4

CHEESY CHILES RELLENOS

Cheesy Chiles Rellenos image

I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3 cans (4 ounces each) whole green chiles, drained
1-1/2 cups shredded Monterey jack cheese
1-1/2 cups shredded cheddar cheese
1/3 cup all-purpose flour
1 cup half-and-half cream
2 large eggs, lightly beaten
1 can (8 ounces) tomato sauce

Steps:

Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

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