Chile Rellenos Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

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.

IMPOSSIBLY EASY CHILES RELLENOS PIE



Impossibly Easy Chiles Rellenos Pie image

Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 7

2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup Original Bisquick™ mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
  • Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
  • Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.

Nutrition Facts : Calories 255, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1/6 of Recipe, Sodium 740 mg, Sugar 7 g

CHILE RELLENOS PIE



Chile Rellenos Pie image

Make and share this Chile Rellenos Pie recipe from Food.com.

Provided by Samantha in Ut

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup rice, cooked
2 (4 ounce) cans whole green chilies
1 (12 ounce) can bean dip
4 eggs
2 cups milk
1/2 teaspoon salt
1/4 lb monterey jack cheese

Steps:

  • Drain and pat dry chiles. Split in half and spoon 1T of bean dip in each chile then fold over.
  • Spoon rice in pie plate and place chiles on top.
  • Mix eggs, milk, and salt then pour over chiles.
  • Sprinkle with cheese.
  • Bake 325 for 30 minutes.

Nutrition Facts : Calories 245.4, Fat 12.2, SaturatedFat 6.5, Cholesterol 169.3, Sodium 384.7, Carbohydrate 20.6, Fiber 0.8, Sugar 2.3, Protein 13.3

CHILE RELLENO PIE



Chile Relleno Pie image

The flavor of a chili relleno is captured in this easy-to-make appetizer, lunch, or light supper. Originally from a December 1980 issue of Bon Apetit magazine.Whole canned green chilies may be substituted for the fresh.

Provided by Leslie in Texas

Categories     High Protein

Time 55m

Yield 1 10 inch pie

Number Of Ingredients 8

8 -10 fresh poblano peppers
1/2 lb cheddar cheese, grated (8 oz.)
5 eggs, lightly beaten
2 1/2 tablespoons whipping cream
2 tablespoons onions, minced
3/4 teaspoon salt
1/2 teaspoon garlic, minced
fresh ground pepper, to taste

Steps:

  • Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
  • Split chilies, then carefully remove skin, seeds and veins before using.
  • Rinse chilies, if needed, and pat dry.
  • Preheat oven to 325 degrees.
  • Generously grease 10-inch pie plate or shallow casserole.
  • Line plate with split chilies, covering completely and extending up sides as much as possible.
  • Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
  • Carefully pour into pie plate and bake until set, about 30 minutes.
  • Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 1803.5, Fat 125.1, SaturatedFat 65.3, Cholesterol 1347, Sodium 3576.1, Carbohydrate 78.3, Fiber 29.7, Sugar 4, Protein 105.1

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

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.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

More about "chile rellenos pie recipes"

EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF - SALAD IN A …
easy-chile-relleno-casserole-with-ground-beef-salad-in-a image
1/23/2022 Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl. In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese. Make a …
From saladinajar.com


LAZY CHILES RELLENOS - THE PIONEER WOMAN
lazy-chiles-rellenos-the-pioneer-woman image
11/12/2009 Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. …
From thepioneerwoman.com


CHILE RELLENOS PIE – THE BEST FREE COOKING RECIPES
Type: Potato Minestrone Free Cooking Recipe - Starter Unbelievable! Ingredients / Directions 100g finely diced bacon1 tablespoon olive oil1 chopped onion2 cup(s)s canned 3 bean …
From cookingrecipedb.com


CHILES RELLENOS PIE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a …
From foodnewsnews.com


CHILES RELLENOS PIE - PLAIN.RECIPES
Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over. In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended. Preheat oven …
From plain.recipes


CHILI RELLENO PIE RECIPE | RECIPELAND
Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one …
From recipeland.com


CHILI RELLENO PIE RECIPE - BAKERRECIPES.COM
12/26/2012 The best delicious Chili Relleno Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chili Relleno Pie recipe today! …
From bakerrecipes.com


CHILE RELLENOS PIE RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Chile Rellenos Pie Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Chile Rellenos Pie Recipe : Top …
From recipeschoice.com


CHILES RELLENOS PIE RECIPES
Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese.
From recipesfull.net


CHILE RELLENOS CRESCENT PIE RECIPE - BAKERRECIPES.COM
In small bowl, beat eggs. and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with. reserved 1/2 cup cheese mixture. Cover edge of crust with foil. Bake at 350 F. for 20 …
From bakerrecipes.com


CHILI RELLENO PIE RECIPE - BAKERRECIPES.COM
2 cn (8 oz. ea.) green chilies 1 c Sour cream 1 lb Jack cheese, sliced 4 Eggs 1 lb Cheddar cheese, sliced 1 c Diced chicken or turkey 4 tb Whole wheat flour 2 c Mild salsa 1 c …
From bakerrecipes.com


CHILE RELLENOS PIE | RECIPESTY
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop …
From recipesty.com


Related Search