CHILES RELLENOS SQUARES RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
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, FatContent 10g fat (7g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 8g protein.
RED CHILE SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield about 2 quarts
Number Of Ingredients 6
Steps:
- Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
- Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
- Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
- Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
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