TASTY CHILE RELLENO BAKE
Make and share this Tasty Chile Relleno Bake recipe from Food.com.
Provided by puppitypup
Categories Cheese
Time 35m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x9 pan.
- Tear each chili so it lies flat and spread into pan.
- Sprinkle cheese over chilis.
- Mix together remaining ingredients and pour over cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18
VEGETARIAN CHILES RELLENOS
Try our Healthy Living Vegetarian Chiles Rellenos for a great meat-free option. Our Vegetarian Chiles Rellenos are packed full of delicious vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
- Spoon into chiles; place in shallow baking dish. Cover.
- Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 9 g
GRANDMA'S FAMOUS CHILE RELLENO BAKE
My grandmother's delicious original recipe for a cheese-stuffed chile relleno casserole... with an Italian twist. The recipe may be cut in half, and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories High In...
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- SET oven rack to the center position; PREHEAT oven to 350°F; BUTTER a 3-quart baking dish.
- DIVIDE an 8 ounce block of Monterey Jack cheese in half; cut each half into 6 equal slices, for a total of 12 cheese slices (if using a large brick of cheese, cut 1/2" slices into diagons). Shred the remaining 16 ounces cheese (or use pre-shredded Monterey Jack cheese).
- DRAIN one 27-ounce can whole green chiles; BLOT chilies well; PLACE into buttered baking dish,.
- STUFF 12-16 green chiles with one wedge of cheese; ARRANGE stuffed chiles single-layer, overlapping if necessary (arrange wide ends of chiles beside narrow ends of following chile until all chiles are used).
- BLEND the dry ingredients of the batter first in a medium bowl (1/3 cup flour, 4 tablespoons powdered parmesan cheese, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon crushed dried basil, and 1/4 teaspoon crushed dried rosemary; WHISK in 8 beaten eggs with 1 1/4 cups milk until batter is smooth.
- STIR the saute mixture into the batter; POUR the batter over chiles in baking dish; SPREAD 12 ounces (3 cups) shredded cheese evenly over the batter mixture.
- BAKE casserole uncovered in a 350°F oven for 35 minutes; LEAVE oven on.
- REMOVE casserole from oven; SPREAD one 14-ounce jar pizza sauce evenly over the top; SPRINKLE evenly with the remaining 4 ounces (1 cup) shredded cheese; RETURN to oven and continue baking uncovered for 10 minutes.
- ALLOW to cool and set for 5-7 minutes before cutting.
- SLICE, serve and enjoy!
Nutrition Facts : Calories 348.2, Fat 23.3, SaturatedFat 13.4, Cholesterol 181.9, Sodium 607.6, Carbohydrate 13.1, Fiber 1.5, Sugar 6.5, Protein 22.3
ROSARITA VEGETARIAN CHILE (CHILE) RELLENO BAKE
I found this on the Rosarita Vegetarian Refried Beans can that was destined for boring burritos. I love Chile Rellenos at Mexican restaurants. While I've never duplicated Chile Rellenos at home, I have tried the casserole version. Let's just say that they were less than stellar and took more work than I wanted do. I added a layer of chopped onions about 1/4 of a large onion since it was prepared for the burrito, plus a layer of salsa verde (medium heat) since my husband loves the heat. Although the ingredients call for Pepper Jack, I prefer Monterey Jack. This makes a great meatless meal in barely any time.
Provided by Chef Johnsonville
Categories Cheese
Time 45m
Yield 1 8 x 8 pan, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spray 8 x 8-inch glass baking dish with cooking spray.
- Beat egg whites in small bowl until stiff peaks form.
- Whisk egg yolks in separate bowl; fold into egg whites.
- Add Flour into eggs until just combined.
- Fold in green chilies.
- Spread beans over bottom of dish.
- Layer chopped onions over beans and make sure to get sides.
- Spread layer of salsa verde, smoothing into the sides. OR.
- Mix all the beans, onions and salsa verde together.
- Top with half of the egg mixture, spreading evenly.
- Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
- Bake, uncovered, 30 minutes or until golden brown.
Nutrition Facts : Calories 306, Fat 21, SaturatedFat 11.9, Cholesterol 208.9, Sodium 1056.9, Carbohydrate 9.4, Fiber 1, Sugar 2.9, Protein 19.9
CHILE RELLENOS WITH GROUND PORK AND TOMATOES
I love chile rellenos but sometimes you want a little more than just cheese in the pepper. I made these with ground pork and tomatoes along with the cheese! Hope you like them!!
Provided by ChefLee
Categories Cheese
Time 1h15m
Yield 2-8 stuffed peppers, 2-8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: The pork and cheese mixture is enough to stuff 8 poblano peppers. Simply increase your peppers, flour, and egg according to how many peppers you will be stuffing. I usually just stuff 2 peppers and then we just eat the leftover stuffing in tacos but sometimes stuff 8 peppers if having guests.
- Roast your peppers on a foil-lined baking sheet at 425 degrees F for 20 minutes or until their skins start to blister and char a little bit. Turn them over halfway through.
- Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat".
- Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl.
- Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat.
- After the 30 minutes, carefully remove the skins on your poblanos. (As much as you can without tearing up the pepper--it's o.k. if a little stays on.
- In the foil where your peppers were, spread out your flour.
- Cut a "T" shape (top of the "T" being at the stem of the pepper) into your peppers carefully and remove the seeds then lay them into the flour on their outsides.
- Put a little of the pork and cheese mixture into the pepper, sprinkle with tomatoes then close the pepper up and secure it with a toothpick.
- Beat the egg white in a medium bowl until stiff. Beat the egg yolk lightly in a small bowl then fold into the egg white and gently fold them together.
- Pour oil about 1/4 inch deep into a large frying pan. Heat the oil to about 365 degrees F. (doesn't have to be exact, just hot).
- Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil.
- Fry until golden brown and then turn with a spatula to brown the other side.
- Remove to a plate and serve with your favorite queso sauce or salsa!
Nutrition Facts : Calories 848.5, Fat 61, SaturatedFat 24.3, Cholesterol 281.7, Sodium 324.8, Carbohydrate 22.3, Fiber 6, Sugar 1.9, Protein 53
CHILI RELLENOS
Stuffed Chilies with melted Cheese and a crusty shell ready to eat quickly and easily.Add refried beans, flour tortillas and your favorite Salsa and you have a perfect Mexican Restaurant night out.I have used this recipe for almost 40 years and still love it .
Provided by School cooker
Categories Peppers
Time 35m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain chilies,Gently open and insert a slice of cheese.Dredge in flour and set aside on a plate.I salt and pepper the flour.
- Beat egg whites to a stiff peak stage.Set aside.
- Seperately mix egg yolks with 3 TBS flour.It will be thick.
- Take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
- Heat oil to about 350.
- Dip chilies in batter and then put into hot oil.Fry on each side til golden brown.About 2 minute on each side.
- Serve with salsa on top some refried beans and some warmed tortillas.
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