CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
AUTHENTIC MEXICAN CHILI RELLENOS
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
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
CHILE RELLENO PIE
Prepared by Robin P. of The Villages, FL June, 2014
Provided by judy wellington @cordonbleu
Categories Casseroles
Number Of Ingredients 7
Steps:
- In a 13 x 9 baking dish, melt the butter. Sprinkle chiles over butter. Spread the cheese over chiles.
- In a bowl, mix the baking mix, eggs, salt, and milk and pour all over the cheese.
- Bake in a preheated 350 oven for 30-40 minutes or until golden brown on top.
REAL CHILES RELLENOS
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
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
More about "chile rellenos pie recipes"
CHILE RELLENO RECIPE - ISABEL EATS
From isabeleats.com
4.7/5 (254)Calories 334 per servingCategory Main
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
HOW TO MAKE CHILE RELLENO: AUTHENTIC MEXICAN CHILES …
From masterclass.com
- 1. Preheat the broiler and arrange peppers in a single layer on a baking sheet. Broil until blackened, about 2–5 minutes, then use tongs to flip and broil the other side, about 2–5 more minutes. Cover the peppers with a clean kitchen towel to lightly steam them. Alternatively, place the peppers inside a sealed plastic bag or lidded dish to steam. Once the peppers have softened, about 10–15 minutes, use a paring knife to peel the skins off. Make a slit from the stem end of the pepper about halfway down, creating an opening just large enough to remove the core and seeds and to stuff the peppers. Use the paring knife to carefully remove the core, membranes, and seeds.
- 3. In a large bowl, whip egg whites to stiff peaks by hand or using an electric mixer. In a separate bowl, beat egg yolks with ¼ cup flour to combine. Using a rubber spatula, gently fold yolk-flour mixture into whites. Place 1 cup flour on a plate or in a shallow bowl and lightly coat peppers in flour. Dip floured stuffed chiles in egg batter.
- 4. In a large sauté or frying pan, heat ½ inch vegetable oil over medium-high heat. Test the oil by dropping a tiny spoonful of batter into the oil. If it sizzles, the oil is ready. Fry chiles, seam-side down in hot oil until golden brown, about 2–4 minutes. Use tongs to flip chiles and fry until the other side is browned, about 2–4 more minutes. Blot excess oil with paper towels.
CHILE RELLENOS BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CHILE RELLENO CASSEROLE - THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
CHILE RELLENO RECIPES
From allrecipes.com
CHILE RELLENO - HOUSE OF YUMM
From houseofyumm.com
HOW TO MAKE CHILES RELLENOS: STEP-BY-STEP GUIDE
From tasteofhome.com
CHILE RELLENO QUICHE - A DELICIOUS AND EASY QUICHE …
From savoryexperiments.com
EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF
From saladinajar.com
LAZY CHILES RELLENOS - THE PIONEER WOMAN
From thepioneerwoman.com
4.3/5 (3)Category Breakfast, Main DishServings 9Total Time 50 mins
- Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
- Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet.
- Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly.
EASY CHILE RELLENO CASSEROLE - BELLY FULL
From bellyfull.net
Ratings 87Total Time 55 minsCategory BreakfastCalories 271 per serving
VEGAN CHILE RELLENO POT PIE | GLUTEN FREE RECIPE | SPABETTIE
From spabettie.com
AUTHENTIC CHILES RELLENOS {MOM’S RECIPE W/ VIDEO}
From thatsdeelicious.com
CHILE RELLENO PIE - RECIPE - COOKS.COM
From cooks.com
BAKED CHILES RELLENOS CASSEROLE RECIPE WITH EGGS - THE WIMPY …
From thewimpyvegetarian.com
CHILE RELLENO PIE - BIGOVEN
From bigoven.com
CHILI RELLENO PIE - RECIPE - COOKS.COM
From cooks.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
You'll also love