Rosarita Vegetarian Chile Chile Relleno Bake Recipes

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.

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.

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.

Steps:

• Pre-heat oven to 375 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl. Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers. Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. If desired for garnish, reserve 2 tablespoons of the green chiles.
• In large bowl, beat milk and eggs with wire whisk until blended. Stir in chiles, Bisquick mix and cheese. Pour into baking dish.
• Bake 45 to 50 minutes or until puffed and golden brown. Pat reserved chiles dry with paper towel; sprinkle over casserole. Serve with salsa.

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:

• 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!

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!