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 RELLENOS SQUARES
My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
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
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
CHILI RELLENO SQUARES RECIPE - (4.3/5)
Provided by á-28708
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Layer cheeses and chilies in a greased 8 inch square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Mix in milk and flour. Pour over cheese. Bake 30 minutes or until set. Cut into small squares. Serve warm. Can be made ahead and reheated.
CHILE RELLENOS SQUARES
Make and share this Chile Rellenos Squares recipe from Food.com.
Provided by Miss Diggy
Categories High In...
Time 35m
Yield 24 squares
Number Of Ingredients 4
Steps:
- Line bottom of ungreased 9x13-inch pan with chilies.
- Combine rest of ingredients and pour evenly over chilies.
- Bake at 325 for 25-30 minute.
- Cool slightly.
- So serve cut into small rectangles.
Nutrition Facts : Calories 94.1, Fat 7.2, SaturatedFat 4.3, Cholesterol 51.3, Sodium 131.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 6
BITE SIZED CHILE RELLENO SQUARES
Make and share this Bite Sized Chile Relleno Squares recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 41m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greased 8 inch baking pan.
- sprinkle with chilies and remaining Cheeses
- in a bowl beat the eggs add the milk and flour.
- pour over cheese.
- bake at 375 for 30 minutes cut into small squares.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
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!
CHILI RELLENO SQUARES
Make and share this Chili Relleno Squares recipe from Food.com.
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greaased 8-in square baking dish.
- Sprinkle with chilies and remaining cheeses.
- In a bowl, beat the eggs.
- Add the milk and flour; pour over the cheese.
- Bake at 375 for 30 minutes or until set.
- Cut into small squares.
- Serve warm.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
CHILI RELLENO SQUARES
My family requests this dish regularly - it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago.
Provided by Allrecipes Member
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees F for 30 minutes or until set. Cut into small squares. Serve warm.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 1.5 g, Cholesterol 53.4 mg, Fat 10.6 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 6.5 g, Sodium 353.1 mg, Sugar 0.7 g
PAT'S CHILES RELLENOS SQUARES
Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side.
Provided by SharleneW
Categories Cheese
Time 1h
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing well.
- Pour into a 9 x 13-inch casserole dish.
- Bake 50 to 60 minutes at 325°F.
- Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.
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 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.
CHILI RELLENO SQUARES RECIPE
Provided by Ruthiek
Number Of Ingredients 6
Steps:
- Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees for 30 minutes or until set. Cut into small squares. Serve warm.
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