1、Chiles Rellenos Casserole

Yield 6 servings (serving size: 1 square)

Chiles Rellenos Casserole recipe

Ingredients

  • 1/2 pound ground Turkey or chicken
  • 1 cup chopped onion
  • 1 3/4 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1(16-ounce) can fat-free refried beans
  • 2(4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
  • 1 cup frozen whole kernel corn, thawed and drained
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/3 cups skim milk
  • 1/8 teaspoon hot sauce
  • 2Eggs, lightly beaten
  • 2egg whites

Method

Remove from heat; add cumin and next 5 ingredients to skillet. Stir well, and set mixture aside.
  • Arrange half of green chile quarters in an 11- x 7- x 1-1/2-inch baking dish coated with cooking spray; top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
  • Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake, uncovered, at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Cut into squares to serve.
  • Nutrition Facts

  • calories 340
  • caloriesfromfat 26%
  • fat 9.8g
  • satfat 4.8g
  • protein 26.1g
  • carbohydrate 38g
  • fiber 5.4g
  • cholesterol 117mg
  • iron 3.9mg
  • sodium 890mg
  • calcium 232mg

  • https://www.truecookbook.com/recipe/chiles-rellenos-casserole-102018/

    2、Chiles Rellenos

    Servings:4 Prep15 mins Cook4 mins per batch Roast5 mins
    Chiles Rellenos recipe

    Ingredients

    Method

    1. Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
    2. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
    3. With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
    4. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
    5. Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
    6. Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 degrees F oven.
    7. Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.
    8. To save time, use canned whole green chiles instead of prepping your own.

    3、Chiles Rellenos Casserole

  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins 450°F
  • Cook: 3 mins
  • Chiles Rellenos Casserole recipe

    Ingredients

    Method

    1. Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
    2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
    3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

    4、Baked Chicken Chiles Rellenos

  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Baked Chicken Chiles Rellenos recipe

    Ingredients

    Method

    1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thickRemove plastic wrap.
    2. In a shallow dish combine the flour, cornmeal, and ground red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
    3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks.
    4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.
    5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings

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