Oven Baked Chiles Rellenos Recipes

Steps:

• Heat oven to 350°F.
• Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
• Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
• Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.

Steps:

• Preheat oven to 400 degrees.
• Spray pan with nonstick cooking spray.
• Lay half the chilis flat into a 8X10 baking dish or pan.
• Sprinkle half of each type of cheese over top.
• Whip egg whites til frothy.
• Slowly add flour, salt and pepper, and milk to egg whites.
• Pour half of the egg mixture over the top of the cheese in pan.
• Place another layer of peppers.
• Sprinkle rest of cheese over top.
• Pour the rest of the egg mixture over cheese.
• Bake in 400 degree oven for about 25 minutes.
• Pour 1 can tomatoe sauce over top.
• Bake 15 minutes more.
• Serve hot.

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.

Steps:

• To make the Chile Relleno: Preheat oven to "broil" and roast the chiles until skin blackens, making sure to turn frequently. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.
• Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent. Add quinoa and toast for 3 to 5 minutes, stirring constantly. Add salt, pepper, and water to cover about 2 inches over quinoa. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender. Turn out onto a baking sheet and allow to cool. In a clean pan, saute the mushrooms in butter over high heat. Season lightly with salt and freshly ground black pepper and allow to cool. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce.
• To make the Asado Sauce: Preheat an oven to 400 degrees F.
• Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.
• To serve: Preheat an oven to 350 degrees F.
• Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.

Steps:

• Rinse the chiles and discard the seeds.
• Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
• Dust the chiles with flour.
• Beat egg whites until stiff.
• Beat egg yolks and fold into whites.
• Add melted butter (should not be hot) to the egg mixture.
• Grease generously a 8x8 baking dish.
• Pour a thick coating of batter on bottom of dish.
• Place chiles on top of batter, and spoon remaining batter over chiles.
• Bake at 375° for 15 minutes.
• Top with Picante sauce.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.