MAC & CHEESE CHILE RELLENO
Think of it as a mac n' cheese-stuffed pepper with a Mexican twist. These chiles rellenos are rich and cheesy.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
- Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
- To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
- Bake for 15-20 minutes until cheeses are melted and filling is warmed through.
- To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
- To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.
Nutrition Facts : Calories 541.6, Fat 30, SaturatedFat 16, Cholesterol 73.3, Sodium 508.2, Carbohydrate 48.6, Fiber 7.9, Sugar 4, Protein 23.1
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
TILLAMOOK MAC AND CHEESE CHILE RELLENOS
2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;)
Provided by Manami
Categories Penne
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine melted butter with cornflake crumbs.
- Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.
- Set aside remaining mixture.
- Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.
- Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
- Shred the remaining Pepper Jack Cheese and set aside.
- Cut remaining chiles into strips.
- Reserve for garnish or other use.
- Place rack in center of oven;. preheat oven to 350°F.
- In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
- Pasta is done when it is slightly chewy to the bite or al dente.
- Drain pasta in a colander and set aside.
- In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
- Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
- Remove from heat and fold in hot sauce and pasta.
- Pour into baking dish.
- Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
- Bake for 30 minutes until cheese is bubbly and top begins to brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 495.1, Fat 34.6, SaturatedFat 21.6, Cholesterol 97.5, Sodium 467.4, Carbohydrate 26.9, Fiber 3, Sugar 4.3, Protein 21.3
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
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
More about "mac cheese chile relleno recipes"
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
4.4/5 (86)Category MainCuisine MexicanCalories 466 per serving
- Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
MAC AND CHEESE CHILE RELLENOS RECIPE - THE DAILY MEAL
From thedailymeal.com
2/5 (8)Estimated Reading Time 3 mins
- Bring a pot of salted water to a boil over high heat. Chop the bacon into ½-inch (1.3-cm) squares. Mince the garlic. Roughly chop the jalapeños and tomatoes.
- In a Dutch oven with just a splash of olive oil, cook the bacon until crispy, about 7 minutes, and remove it from the pot. Let drain on paper towels. In the remaining bacon fat, cook the onion and peppers for about 5 minutes, until they start to brown. While the veggies cook, be sure to continually scrape the bottom of the pot to keep the browned bits incorporated with the food and not stuck to the pot. This would be a good time to get your pasta cooking. Add the minced garlic and butter to the onions and peppers and cook for about 2 minutes, until the butter is melted. Mix in the flour and cook, stirring often, until the roux is slightly darkened in color, about 3 minutes. Pour in the milk, whisking until smooth, and bring to a light simmer. Remove from the heat and stir in the mustard powder. Strain the pasta and put it directly into the milk mixture. Slowly add the cheeses and stir well until melted. Add the tomatoes and jalapeños and stir. Cool the pasta down to at least room tempe
- Turn your broiler to high heat and position the oven rack right below it. Lightly oil and salt the poblano peppers and place them on a sheet pan. Broil on all sides until the skin is lightly charred and blistered. Put the peppers into a large bowl, cover with plastic wrap and let sit for 15 minutes. Meanwhile, set up your breading station by putting the flour, breadcrumbs and beaten eggs into 3 separate shallow bowls. Take the poblanos out of the bowl and gently peel them. Remove the tops and scrape the insides out with a fork.
- Stuff the peppers with the cooled pasta mixture. We want extra breading on the peppers to help hold them together, so we are going to do a triple layer. Start by coating the pepper in the flour and shaking the excess off. Then dip it into the egg and again let the excess drip off. Repeat these steps in the flour and the egg 2 more times. Finally, coat very well in the breadcrumbs.
CHEESE CHILE RELLENO - PATI JINICH
From patijinich.com
4.8/5 (4)Category Main CourseCuisine Mexican
- Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
- Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.
- In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
- In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
ROASTED CHILE RELLENO RECIPE | FEASTING AT HOME
From feastingathome.com
CHILE RELLENO CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE OF THE WEEK: HATCH CHILE VERDE SKILLET MAC AND CHEESE - MSN
From msn.com
THE BIG CHEESE OF CHILE RELLENOS - SUNSET MAGAZINE
From sunset.com
THE EASIEST BAKED CHILE RELLENOS RECIPE - COOKING WITH TYANNE
From cookingwithtyanne.com
RICK BAYLESSCHILES RELLENOS WITH CHEESE - RICK BAYLESS
From rickbayless.com
EASY CHILE RELLENO RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
CHILE RELLENO RECIPE - ISABEL EATS
From isabeleats.com
VEGAN CHILES RELLENOS MAC AND CHEESE
From monkeyandmekitchenadventures.com
CHILES RELLENO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LAZY CHILES RELLENOS - THE PIONEER WOMAN
From thepioneerwoman.com
CHILE RELLENO CASSEROLE | MEXICAN FOOD RECIPES AUTHENTIC, MEXICAN …
From pinterest.com
CHEESE CHILE RELLENO - LA PIñA EN LA COCINA
From pinaenlacocina.com
BEST HOMEMADE MAC & CHEESE RECIPE - HOW TO MAKE MACARONI …
From delish.com
HOW TO MAKE CHILE RELLENO | THE KITCHN
From thekitchn.com
You'll also love