CHILES RELLENOS BREAKFAST BAKE
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.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
QUICK CHILES RELLENOS BAKE
This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
Provided by J. FORTE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 50.4 g, Cholesterol 96.4 mg, Fat 38.5 g, Fiber 3.8 g, Protein 18.5 g, SaturatedFat 20.1 g, Sodium 1308.6 mg, Sugar 1.8 g
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
CHILES RELLENOS MINI CASSEROLES
This recipe came about by accident 20 years ago. My sons had begged me to hurry up with breakfast so that we could play a game of catch. I whipped this up, spent time with my sons and then we all enjoyed our own spicy fun "casserole".
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell. , In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture. , Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 522 calories, Fat 32g fat (16g saturated fat), Cholesterol 381mg cholesterol, Sodium 950mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
BREAKFAST CHILES RELLENOS BAKE
Make and share this Breakfast Chiles Rellenos Bake recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the half-and-half, eggs, and flour until smooth.
- Rinse and split the chilis. Starting with half of the chilis, dip each one in the flour mixture and place in a greased 8x8 baking dish. Top with 1/3 of the cheese.
- Make another layer with the remaining chilis and 1/3 of the cheese.
- Pour the remaining flour mixture over top. Pour the tomato sauce over the flour mixture. Top with the remaining cheese.
- Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 449.5, Fat 30.9, SaturatedFat 18.7, Cholesterol 156.7, Sodium 687.5, Carbohydrate 18.7, Fiber 1.7, Sugar 5.2, Protein 25.7
SIMPLE CHILE RELLENO CASSEROLE
I love chile rellenos, and this was a great recipe. Recipe courtesy of Denver Green Chili. Serving size is estimated.
Provided by AmyZoe
Categories High In...
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease 9x13 inch glass baking dish. I use my butter wrappers to grease.
- Beat first 5 ingredients in medium bowl to blend.
- Arrange1/3 chilies in prepared dish, covering bottom completely.
- Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas.
- Repeat layering twice.
- Pour egg mixture over cheese. Let stand 30 minutes.
- You an prepare this a day ahead and cover and refrigerate at this point.
- Otherwise, preheat oven to 350 and bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
- Cool 20 minutes and serve.
Nutrition Facts : Calories 511.2, Fat 33.9, SaturatedFat 20.4, Cholesterol 185.8, Sodium 904.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 29.6
CHILE RELLENO SQUARES- BREAKFAST VERSION
A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.
Provided by kda949
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
CHILES RELLENOS BAKE
This version of the classic Mexican dish chiles rellenos skips the extra work of stuffing and frying whole chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
- Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.
Nutrition Facts : Calories 400, Carbohydrate 12 g, Cholesterol 285 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
CHILES RELLENOS EGG SOUFFLé BAKE
Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
- In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
- In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
- Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g
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