CHILES RELLENOS
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! -Irene Martin, Portales, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.
Nutrition Facts : Calories 352 calories, Fat 24g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 598mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.
CHILES RELLENOS SOUFFLE
After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
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
CROQUE-MADAME
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). -Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter., On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted., Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.
Nutrition Facts : Calories 758 calories, Fat 47g fat (24g saturated fat), Cholesterol 344mg cholesterol, Sodium 1691mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 46g protein.
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
Steps:
- Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
- Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
- In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
- Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
- Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
- Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
- Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
- Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
- When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.
More about "chiles rellenos croque madame recipes"
CHILE RELLENO MONTE CRISTO - SAVORY EXPERIMENTS
From savoryexperiments.com
4.3/5 (32)Total Time 10 minsCategory Main Course, Main DishCalories 798 per serving
- Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.
- On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.
- In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don't turn it off.
- Working at a brisk pace (you don't want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.
CHILES RELLENOS (RECIPE WITH STEP-BY-STEP PHOTOS!)
From thewoksoflife.com
4.5/5 (4)Total Time 2 hrs 30 minsCategory MexicanCalories 705 per serving
- In a skillet over medium high heat, add 2 tablespoons oil and brown the ground meat. Add the onion and garlic, and cook until translucent. Add the tomato sauce, raisins, pecans, smoked paprika, chili powder, cinnamon, and salt.
- Broil the peppers and onion on a sheet pan, with the broiler on high, until they are blackened on one side. Flip and broil until entirely charred. Watch them closely! Set them aside, covered with a clean kitchen towel, to loosen the skins.
HOW TO MAKE AUTHENTIC CHILES RELLENOS RECIPE - THE …
From themountainkitchen.com
Cuisine MexicanTotal Time 45 minsCategory Main CourseCalories 409 per serving
- Roughly chop the onion and garlic. Add them to a food processor or blender. Puree until smooth.
- While the sauce simmers, prepare the chiles for stuffing and fry them. First, you want to blister and peel the external portion of the skin from the poblano chiles. There are a number of ways in which you can roast or charm (Learn about HERE) or you can lay them in a heavy cast-iron pan and blister turning every two to three minutes. The peppers must be charred and blistered on the outside and the flesh on the inside should become soft. The pepper must be cooked but not burnt.
- Once the pepper is prepared for stuffing, divide the cheese among the peppers. Stuff the cheese wedges inside the peppers, being careful not to puncture or overstuff the peppers. You may need to cut the cheese as needed to put inside the peppers. Slightly fold the flap of chile over the other side of the slit to seal in the cheese.
- Begin by beating the egg whites and salt with an electric mixer until stiff peaks form. Make sure you do not beat them too much or they will become dry.
AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP] - MEXICAN FOOD …
From mexicanfoodjournal.com
3.2/5 (19)Uploaded Jul 5, 2020Category PorkPublished Feb 1, 2016
CHILES RELLENOS SQUARES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CHICKEN CHILE RELLENO RECIPE WITH CILANTRO CREAM SAUCE - ¡HOLA!
From holajalapeno.com
CROQUE MADAME RECIPE - CHILEAN SOUL
From chileansoul.com
HOW TO MAKE CHILE RELLENO: AUTHENTIC MEXICAN CHILES RELLENOS …
From masterclass.com
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
AUTHENTIC CHILES RELLENOS {MOM’S RECIPE W/ VIDEO}
From thatsdeelicious.com
CHILES RELLENOS (MEXICAN-STYLE CHEESE-STUFFED CHILES) …
From seriouseats.com
CHILES RELLENOS CROQUE-MADAME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - MY LATINA …
From mylatinatable.com
CHILES RELLENOS CROQUE-MADAME RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
EASY CHILE RELLENO RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
BEST CHILES RELLENOS CROQUE MADAME RECIPES
From alicerecipes.com
CHILES RELLENOS CROQUE-MADAME | BEST DAILY RECIPES
From freshremedie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love