CHILES RELLENOS
Provided by Marcela Valladolid
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Char the chiles.
- Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
- Let them soften.
- Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
- Remove the skin.
- Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
- Open the chiles.
- Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
- Prepare the sauce.
- Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
- Make the filling.
- Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
- Stuff the chiles.
- Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
- Mix the batter.
- Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
- Batter and fry.
- Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
- Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
- Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
- Eat!
- Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.
CHILES POBLANOS RELLENOS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 stuffed chiles
Number Of Ingredients 17
Steps:
- For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
- For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
- For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
- Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.
CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
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!
CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
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
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
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
CHILE RELLENOS
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Provided by PANCHITA
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
- Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 52.3 g, Cholesterol 170.6 mg, Fat 42.3 g, Fiber 3.3 g, Protein 39.2 g, SaturatedFat 25.3 g, Sodium 1746.4 mg, Sugar 10.8 g
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
CHILES RELLENOS PUFFS
Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe
Provided by Vseward Chef-V
Categories Quick Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
- Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
- Spoon dough evenly into muffin cups, filling each 3/4 full.
- Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
CHILE RELLENOS BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a broiler pan with foil.
- Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.
- Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.
- Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
CHILES RELLENOS QUICHE
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
CHILES RELLENOS PUFFS
This is from an Old El Paso recipe bake off book. These are food with eggs and other Mexican meals. Good with butter and or honey maybe even a jalapeño jelly!
Provided by KGCOOK
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- Spray 24 regular size muffin cups with cooking spray.
- In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil.
- Remove from heat.
- Stir in flour, cornmeal, and salt until mixture forms a dough and all lumps have disappeared.
- Gradually stir in eggs until well beaten.
- Stir in both cheeses and the chilies.
- Spoon dough evenly into muffin cups, filling them 3/4 full each.
- Bake 25 to 29 minutes or until golden brown.
- Cool 2 minutes, remove from muffin cups.
- Serve warm.
- NOTE: if you only have one 12 cup muffin pan, make the 12 muffins and bake as directed.
- Refrigerate left over dough until ready to bake second batch.
- To bake second batch, bake 28 to 35 minutes.
- Extra time compensates for he dough being chilled.
Nutrition Facts : Calories 111.7, Fat 7.5, SaturatedFat 4.3, Cholesterol 69.9, Sodium 184.4, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 4.3
PUFFY CHILE RELLENOS CASSEROLE
Make and share this Puffy Chile Rellenos Casserole recipe from Food.com.
Provided by Mooseybear
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and lay flat.
- Coat a 13x9x3 inch baking dish with non stick cooking spray.
- Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
- In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
- Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
- Let stand for 10 minutes before cutting.
- Serve with salsa.
Nutrition Facts : Calories 250.8, Fat 10.4, SaturatedFat 5, Cholesterol 26.9, Sodium 661.9, Carbohydrate 19.4, Fiber 1.9, Sugar 4.8, Protein 20.4
CHILES RELLENO PUFFS
These are great little appetizers to add to your collection! NOTE: To make ahead, form dough into balls; place on a baking sheet & freeze until firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a greased baking sheet. Bake in 375 oven for 18 to 20 minutes.
Provided by kelycarter_
Categories Cheese
Time 30m
Yield 36 puffs
Number Of Ingredients 6
Steps:
- Combine butter and flour in a food processor bowl.
- Process until well mixed.
- Add Monterey Jack cheese, chilies and garlic powder.
- Process until well mixed.
- Form dough into 3/4 inch balls; roll in Parmesan Cheese.
- Place on a greased baking sheet.
- Bake in a 375 oven about 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 52.4, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.2, Sodium 86.5, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 2.1
CHILES RELLENOS SANDWICHES
Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.
Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
CHILES RELLENOS BURGERS
My husband loves hamburgers and Mexican food, so I combined the two to create this zesty sandwich. Garnish these dressed-up burgers with sliced avocados if you like. -Darlene Wilkinson, Quilcene, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Shape beef into four patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink., Top each patty with chiles and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with the salsa mixture and sour cream.
Nutrition Facts :
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #for-large-groups #appetizers #breads #spanish #easy #european #beginner-cook #dinner-party #muffins #quick-breads #brunch #number-of-servings
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