Chile Relleno Squares Breakfast Version Recipes

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

Steps:

• Line bottom of ungreased 9x13-inch pan with chilies.
• Combine rest of ingredients and pour evenly over chilies.
• Bake at 325 for 25-30 minute.
• Cool slightly.
• So serve cut into small rectangles.

Steps:

• In a 13x9 in baking dish, place the stick of butter.
• Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
• Meanwhile, beat eggs in a large bowl.
• Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
• Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
• Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
• Optional- serve with sour cream and salsa.

Steps:

• Preheat the oven to 325°F.
• Lightly grease four 10-ounce custard cups.
• Brush both sides of each tortilla with the melted butter.
• Nestle each tortilla into one of the custard cups - forming "bowls".
• In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
• To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
• Sprinkle reserved cheese over egg mixture.
• Bake uncovered for 25-30 minutes or until eggs are set.
• Let stand 5 minutes before serving.
• Serve with salsa and sour cream.
• Great with fresh fruit!

Steps:

• Place half the cheeses in a greased 8 inch baking pan.
• sprinkle with chilies and remaining Cheeses
• in a bowl beat the eggs add the milk and flour.
• pour over cheese.
• bake at 375 for 30 minutes cut into small squares.

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.

Steps:

• Combine all ingredients, mixing well.
• Pour into a 9 x 13-inch casserole dish.
• Bake 50 to 60 minutes at 325°F.
• Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef until fully cooked.
• Add salsa and water and allow to reach a boil.
• Grease an 8x8 casserole pan and pat uncooked rice into an even layer.
• Spoon ground beef mixture over rice evenly.
• Top with 1 cup of shredded cheese, then spread green chiles over cheese layer, then finish with last cup of cheese.
• Beat eggs, milk and salt together, then pour over casserole making sure to cover entire surface.
• Bake for 35 minutes or until knife inserted into center comes out clean. Allow to cool 5 minutes then cut into squares and serve with your favorite taco toppings.

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.