HOW DO I MAKE CHILE RELLENOS RECIPES

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CHILE RELLENOS CASSEROLE - JUST A PINCH RECIPES



Chile Rellenos Casserole - Just A Pinch Recipes image

This is a fabulous casserole with a Tex-Mex flair. It's super cheesy and packed with flavor. The mixture of meat and chiles is the base of flavor. Seasoned perfectly, the few dashes of hot sauce add a slight kick. The egg/flour mixture holds everything together and has a fluffy egg-like texture. Serve as Bonnie suggests for a hearty dinner. This would be great for brunch too.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Beef

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 17

1 pound(s) ground sirloin
1/2 cup(s) chopped onion
3/4 cup(s) red bell pepper
1 teaspoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/2 teaspoon(s) garlic powder
1 teaspoon(s) cumin
1/4 teaspoon(s) allspice
2 can(s) chopped green chile, 4 oz each
1 1/2 cup(s) shredded sharp cheddar cheese, and a little more for the top of the casserole
1 dash(es) milk
1/2 cup(s) sour cream
1/4 cup(s) all-purpose flour
4 - eggs, beaten
dash(es) Tabasco
- toppings of sour cream, black sliced olives and chopped green onions

Steps:

  • In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
  • Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
  • Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
  • In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
  • Sprinkle with the sharp cheese on top of the chiles.
  • Then add the drained ground beef mixture, spreading evenly.
  • Add the second can of chiles over the meat.
  • In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
  • Pour this mixture evenly over the dish.
  • Bake at 350 degrees for 45 to 50 minutes until it is set.
  • Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
  • Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

CHILE RELLENO RECIPE - FOOD NETWORK



Chile Relleno Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Steps:

  • Rice and beans, for serving, if desired
  • Heat grill to medium.
  • Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  • Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
  • Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
  • Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  • Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
  • Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  • If desired, serve with rice and beans.

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