Oven Baked Chiles Rellenos Recipes

CHILE RELLENOS BETTER THAN FRIED

Steps:

• Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
• To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
• Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
• Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
• Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
• Place peppers in caserole dish
• Beat eggs
• Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
• Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
• Wisk together. Mixture does not have to be smooth
• Pour mixture over the chilies
• Sprinkle Cheddar cheese on top
• OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
• Bake for 30 minutes or until cheese is melted
• Serve with your favorite mexican side dish

BAKED BEEF CHILES RELLENOS CASSEROLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

OVEN BAKED CHILES RELLENOS

Steps:

• Preheat oven to 400 degrees.
• Spray pan with nonstick cooking spray.
• Lay half the chilis flat into a 8X10 baking dish or pan.
• Sprinkle half of each type of cheese over top.
• Whip egg whites til frothy.
• Slowly add flour, salt and pepper, and milk to egg whites.
• Pour half of the egg mixture over the top of the cheese in pan.
• Place another layer of peppers.
• Sprinkle rest of cheese over top.
• Pour the rest of the egg mixture over cheese.
• Bake in 400 degree oven for about 25 minutes.
• Pour 1 can tomatoe sauce over top.
• Bake 15 minutes more.
• Serve hot.

BAKED CHILES RELLENOS

Steps:

• Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
• Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
• Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
• For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from ​the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
• Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
• Meanwhile, prepare the creamy spicy tomato sauce.
• Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.

HEALTHIER BAKED CHILES RELLENOS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

OVEN-BAKED CHILES RELLENOS

Steps:

• Heat oven to 350°F.
• Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
• Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
• Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.