CHILES RELLENOS QUICHE
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
EASY LOW CARB CHILE RELLENO CASSEROLE RECIPE
This Easy Low Carb Chile Relleno Casserole Recipe is also Keto Friendly! Who knew eating Keto would be so amazingly delicious! It's easy to make and you can freeze it to prep ahead too!
Provided by LCI Team
Categories Dinner idea
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8x8 baking pan.
- Spread drained chilies to the bottom of the pan.
- In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Top with remaining cheese.
- Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.
QUICK CHILES RELLENOS BAKE
This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
Provided by J. FORTE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 50.4 g, Cholesterol 96.4 mg, Fat 38.5 g, Fiber 3.8 g, Protein 18.5 g, SaturatedFat 20.1 g, Sodium 1308.6 mg, Sugar 1.8 g
EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO
You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
- Serve chiles with sour cream mixture.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
EASY CHILES RELLENOS
Make and share this Easy Chiles Rellenos recipe from Food.com.
Provided by aronsinvest
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease one 9 x 9 inch baking dish.
- arrange chili strips in baking dish.
- Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
- Season with salt & pepper.
- Pour over chilis & cheese.
- Bake until custard is firm in center about 25 minutes.
- Serve with salsa.
Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5
CHILES RELLENOS
This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!
Provided by ChipotleChick
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Insert a strip of cheese into each chile.
- In a medium sized bowl, beat egg whites until they form soft peaks.
- In a small bowl, beat egg yolks slightly.
- Gently fold into egg whites.
- Add 3 tablespoons flour, and fold in just until blended.
- In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
- Roll the chiles in flour.
- With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
- Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
- Preheat oven to 350.
- In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
- Simmer, stirring occasionally, about 10 minutes.
- Place chiles in a 13x9 glass casserole or baking pan.
- Spoon the sauce on top of the chiles.
- Sprinkle the cheddar cheese on top.
- Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
- Serve with sour cream.
Nutrition Facts : Calories 179.9, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.2, Sodium 588.3, Carbohydrate 13, Fiber 1.5, Sugar 6, Protein 11.4
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