Mac And Cheese Chile Rellenos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

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

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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

TILLAMOOK MAC AND CHEESE CHILE RELLENOS



Tillamook Mac and Cheese Chile Rellenos image

2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;)

Provided by Manami

Categories     Penne

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter, melted
1 1/2 cups corn flake crumbs
12 ounces tillamook monterey jack pepper cheese, divided
2 (7 ounce) cans whole green chilies, drained and patted dry
1 1/2 cups mini penne pasta
1/2 cup 1% low-fat milk
1/2 cup tillamook premium sour cream or 1/2 cup low-fat sour cream
2 cups shredded tillamook sharp cheddar cheese
1 cup rondele horseradish cheddar cheese
5 drops hot sauce

Steps:

  • In a medium bowl combine melted butter with cornflake crumbs.
  • Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.
  • Set aside remaining mixture.
  • Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.
  • Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
  • Shred the remaining Pepper Jack Cheese and set aside.
  • Cut remaining chiles into strips.
  • Reserve for garnish or other use.
  • Place rack in center of oven;. preheat oven to 350°F.
  • In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
  • Pasta is done when it is slightly chewy to the bite or al dente.
  • Drain pasta in a colander and set aside.
  • In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
  • Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
  • Remove from heat and fold in hot sauce and pasta.
  • Pour into baking dish.
  • Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
  • Bake for 30 minutes until cheese is bubbly and top begins to brown.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 495.1, Fat 34.6, SaturatedFat 21.6, Cholesterol 97.5, Sodium 467.4, Carbohydrate 26.9, Fiber 3, Sugar 4.3, Protein 21.3

MAC & CHEESE CHILE RELLENO



Mac & Cheese Chile Relleno image

Think of it as a mac n' cheese-stuffed pepper with a Mexican twist. These chiles rellenos are rich and cheesy.

Provided by Food.com

Categories     Macaroni And Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 19

4 tablespoons unsalted butter, divided
2 cups small diced red onions, divided
4 finely chopped garlic cloves, divided
1 red bell pepper, chopped
1 jalapeno chili, chopped
2 teaspoons chili powder, divided
2 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded monterey jack pepper cheese, plus 1 cup
1 1/2 cups shredded cheddar cheese, plus 1 cup
8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
kosher salt
ground black pepper
8 large poblano peppers, roasted and peeled
2 tablespoons olive oil
1 (14 ounce) can crushed tomatoes
1/2 cup salsa
1 cup small diced pico de gallo (to garnish)
1/4 cup finely chopped cilantro (to garnish)

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
  • Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
  • To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
  • Bake for 15-20 minutes until cheeses are melted and filling is warmed through.
  • To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
  • To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.

Nutrition Facts : Calories 541.6, Fat 30, SaturatedFat 16, Cholesterol 73.3, Sodium 508.2, Carbohydrate 48.6, Fiber 7.9, Sugar 4, Protein 23.1

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

ONE-POT CHILI MAC AND CHEESE



One-Pot Chili Mac and Cheese image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
  • Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
  • Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g

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

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.

CHEESE CHILE RELLENOS



Cheese Chile Rellenos image

If you know anyone who likes the idea of mozzarella-stuffed roasted poblano peppers, then you've got a taker for these Cheese Chile Rellenos.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 can (14.5 oz.) diced tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1/4 cup chopped onions
1 clove garlic
6 roasted poblano chiles, peeled
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 6 lengthwise slices
1 Tbsp. flour
4 eggs, separated
2-1/2 cups oil

Steps:

  • Blend first 4 ingredients in blender until smooth; pour into saucepan. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 15 min., stirring occasionally.
  • Stuff each chile with 1 cheese slice; fold in both long sides of each chile to completely enclose cheese. Secure with wooden toothpicks. Spread flour onto small plate. Add chiles, 1 at a time, turning to evenly coat each with flour; gently shake off excess flour.
  • Heat oil in medium deep skillet to 375°F on medium-high heat. Meanwhile, beat egg whites in small bowl with mixer on high speed until soft peaks form. Add yolks. Beat on low speed just until blended.
  • Hold 1 chile by stem and dip in egg mixture, turning to evenly coat chile with egg mixture. Let excess batter drip off, then carefully add chile to hot oil. Repeat with second chile. Cook 1 to 2 min. on each side or until golden brown, turning once; drain on paper towels. Repeat with remaining chiles.
  • Remove toothpicks from chiles. Serve chiles with sauce.

Nutrition Facts : Calories 350, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

More about "mac and cheese chile rellenos recipes"

MAC AND CHEESE STUFFED CHILE RELLENO - THE FOOD IN …
mac-and-cheese-stuffed-chile-relleno-the-food-in image
Web Jun 24, 2011 The start of a good thing. Peppers and onions in the bacon fat. How could you go wrong? After the flour is added I cooked the roux …
From thefoodinmybeard.com
5/5 (1)
Category Main Course
Cuisine American, Italian, Mexican, Tex-Mex
See details


FOUR CHEESE MAC AND CHEESE WITH HATCH CHILES
four-cheese-mac-and-cheese-with-hatch-chiles image
Web Mar 26, 2020 Now, add the grated cheeses to the white sauce, and stir until it is melted, adjusting the heat if necessary. Stir constantly or it will stick. Add the sliced Hatch chiles and stir well. When the pasta is ready …
From christinascucina.com
See details


CHILE RELLENO RECIPE - ISABEL EATS
chile-relleno-recipe-isabel-eats image
Web Apr 6, 2020 Read my disclaimer. Jump to Recipe An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown! This traditional …
From isabeleats.com
See details


CHILI MAC AND CHEESE | RECIPETIN EATS
chili-mac-and-cheese-recipetin-eats image
Web Oct 2, 2019 Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent. Add beef and cook, breaking it up as you go. Once the beef turns from red to …
From recipetineats.com
See details


MACARONI CHILES RELLENOS - ADRIANA'S BEST RECIPES
macaroni-chiles-rellenos-adrianas-best image
Web Ingredients 1x 2x 3x 1 package of STOUFFER'S® Family Size Mac and Cheese 4 roasted and peeled poblano peppers 1 cup of commercial cheddar cheese sauce 1/2 cup of cooked vegetarian chorizo 1 …
From adrianasbestrecipes.com
See details


MAC AND CHEESE CHILE RELLENOS RECIPE - THE DAILY MEAL
Web Mar 10, 2014 1 clove garlic 2 cherry peppers, diced 1 tablespoon (15 ml) olive oil 2 slices bacon ½ pound (225 g) elbow macaroni Directions Bring a pot of salted water to a boil …
From thedailymeal.com
2/5 (8)
Estimated Reading Time 3 mins
  • Bring a pot of salted water to a boil over high heat. Chop the bacon into ½-inch (1.3-cm) squares. Mince the garlic. Roughly chop the jalapeños and tomatoes.
  • In a Dutch oven with just a splash of olive oil, cook the bacon until crispy, about 7 minutes, and remove it from the pot. Let drain on paper towels. In the remaining bacon fat, cook the onion and peppers for about 5 minutes, until they start to brown. While the veggies cook, be sure to continually scrape the bottom of the pot to keep the browned bits incorporated with the food and not stuck to the pot. This would be a good time to get your pasta cooking. Add the minced garlic and butter to the onions and peppers and cook for about 2 minutes, until the butter is melted. Mix in the flour and cook, stirring often, until the roux is slightly darkened in color, about 3 minutes. Pour in the milk, whisking until smooth, and bring to a light simmer. Remove from the heat and stir in the mustard powder. Strain the pasta and put it directly into the milk mixture. Slowly add the cheeses and stir well until melted. Add the tomatoes and jalapeños and stir. Cool the pasta down to at least room tempe
  • Turn your broiler to high heat and position the oven rack right below it. Lightly oil and salt the poblano peppers and place them on a sheet pan. Broil on all sides until the skin is lightly charred and blistered. Put the peppers into a large bowl, cover with plastic wrap and let sit for 15 minutes. Meanwhile, set up your breading station by putting the flour, breadcrumbs and beaten eggs into 3 separate shallow bowls. Take the poblanos out of the bowl and gently peel them. Remove the tops and scrape the insides out with a fork.
  • Stuff the peppers with the cooled pasta mixture. We want extra breading on the peppers to help hold them together, so we are going to do a triple layer. Start by coating the pepper in the flour and shaking the excess off. Then dip it into the egg and again let the excess drip off. Repeat these steps in the flour and the egg 2 more times. Finally, coat very well in the breadcrumbs.
See details


CHILE RELLENO WHITE MAC AND CHEESE - HEARTBEET KITCHEN

From heartbeetkitchen.com
5/5 (2)
Category Dinner
Cuisine Mexican
Total Time 1 hr 5 mins
See details


VEGAN CHILES RELLENOS MAC AND CHEESE
Web Jan 15, 2021 Vegan Chiles Rellenos Mac and Cheese January 15, 2021 By Ameera and Robin 4 Comments FacebookPinterestEmailYummlyTwitterShare Vegan Chiles …
From monkeyandmekitchenadventures.com
See details


HOW TO MAKE CHILE RELLENO | THE KITCHN
Web Aug 1, 2019 Spread the flour on a large plate. Carefully roll each chile in flour to coat evenly, shaking off the excess. Heat the oil. Heat about 1 inch of vegetable oil in a large, …
From thekitchn.com
See details


AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
Web Jul 23, 2021 Blend on high until smooth. Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful …
From holajalapeno.com
See details


CHILE RELLENO-INSPIRED MAC AND CHEESE BY HEARTBEETKITCHEN
Web Yummy Recipe for Chile Relleno-Inspired Mac and Cheese by heartbeetkitchen. Chile Relleno-Inspired Mac and Cheese. 4 ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (3) A Note from …
From thefeedfeed.com
See details


GREEN CHILE MAC AND CHEESE - BAREFEET IN THE KITCHEN
Web May 8, 2023 Continue whisking until the milk thickens slightly, about 4-5 minutes. Stir in the mustard and green chile. Add the shredded cheese, a handful at a time, stirring to …
From barefeetinthekitchen.com
See details


EASY CHILE RELLENOS CASSEROLE - SPOONFUL OF FLAVOR
Web Mar 11, 2021 Steps to Make the Casserole. This Easy Chile Rellenos Casserole requires only a few easy steps. Whisk together eggs, milk, hot sauce (if using), salt, pepper and …
From spoonfulofflavor.com
See details


CHEESE CHILE RELLENO - LA PIñA EN LA COCINA
Web Apr 6, 2018 When ready, in a deep skillet, preheat 2 cups of oil at medium heat until temperature reaches 350-360 degrees F. Remove chiles from freezer and let sit for 5 …
From pinaenlacocina.com
See details


Related Search