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
VEGETARIAN CHILES RELLENOS
Posted in response to a request. Since traditional Chiles Rellenos are cooked in the corn husk and good ones are not always available to all people all the time am posting a variation using phyllo pastry. The combination of spices I got from the few mexican dishes my grandma shared with me.
Provided by Diane G.
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
- Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
- Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
- Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
- Spray phyllo with cooking spray.
- Top with another sheet of phyllo and spray with cooking spray again.
- Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
- Place one stuffed chile in the center of phyllo in parallel with short edge.
- Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
- Place wrapped stuffed chile seam side down on ungreased baking sheet.
- Repeat wrapping procedure with all stuffed chiles.
- Spray tops of all wrapped chiles with cooking spray again before baking.
- Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
- Serve with your favorite salsa and sour cream or guacamole.
Nutrition Facts : Calories 727.2, Fat 15.5, SaturatedFat 5, Cholesterol 9.4, Sodium 1061, Carbohydrate 126.2, Fiber 7.1, Sugar 7.7, Protein 19.7
VEGETARIAN STUFFED CHILLI RELLENOS
Steps:
- Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes. Remove from grill and serve at once. Enjoy your vegetarian chilie rellenos!
VEGETARIAN CHILES RELLENOS CASSEROLE
Make and share this Vegetarian Chiles Rellenos Casserole recipe from Food.com.
Provided by Jean R
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut the cheese into 1/2 inch thick fingers that are about the length of a chili. Put cheese into the chilis (aprox one per chili) and lay in a greased 9x13" baking dish.
- In a large bowl, mix together the eggs, flour and baking powder until blended. Stir in the cottage cheese and immediately pour over the chilies.
- Bake for 30 minutes. Top should be lightly browned and the center should feel firm.
- Let stand for 5 minutes. Top with avocado slices and serve.
Nutrition Facts : Calories 691.5, Fat 41.1, SaturatedFat 18.3, Cholesterol 597.3, Sodium 1087.4, Carbohydrate 31.7, Fiber 5.3, Sugar 7.1, Protein 50
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