Pats Chiles Rellenos Squares Recipes

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CHILES RELLENOS SQUARES



Chiles Rellenos Squares image

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

Time 35m

Yield 16 servings.

Number Of Ingredients 6

3 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
2 cans (4 ounces each) chopped green chiles, drained
2 large eggs
2 tablespoons 2% milk
1 tablespoon all-purpose flour

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, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

CHILES RELLENOS



Chiles Rellenos image

Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! -Irene Martin, Portales, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 can (7 ounces) whole green chiles
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
3 large eggs
3 cups whole milk
1 cup biscuit/baking mix
Seasoned salt to taste
Salsa

Steps:

  • Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

Nutrition Facts : Calories 352 calories, Fat 24g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 598mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

CHILE RELLENOS SQUARES



Chile Rellenos Squares image

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

Provided by Miss Diggy

Categories     High In...

Time 35m

Yield 24 squares

Number Of Ingredients 4

2 (4 ounce) cans green chilies, chopped or sliced
4 eggs, beaten
6 tablespoons milk
4 cups shredded sharp cheddar cheese

Steps:

  • Line bottom of ungreased 9x13-inch pan with chilies.
  • Combine rest of ingredients and pour evenly over chilies.
  • Bake at 325 for 25-30 minute.
  • Cool slightly.
  • So serve cut into small rectangles.

Nutrition Facts : Calories 94.1, Fat 7.2, SaturatedFat 4.3, Cholesterol 51.3, Sodium 131.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 6

MOM PAT'S CHILES RELLENOS



Mom Pat's Chiles Rellenos image

Mom makes these. They are not hot and make a simple dinner. These are good for lent or if you're going meatless for any reason. It's hard explaining a simple way of doing this. I hope I did it for you. Nothing is measured; we just do it so I'm figuring on my fingers and toes the measurements,lol.

Provided by Dienia B.

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

6 eggs, separated
1 (4 ounce) can whole Ortega green chilies
3/4 cup grated monterey jack cheese
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 cup oil
1/2 cup salsa

Steps:

  • Separate the eggs. Beat the egg whites until stiff.
  • Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
  • Stuff about 1/4 cup of cheese inside chilies.
  • Beat egg yolks in a separate bowl with salt and pepper.
  • Fold yolks into the beaten egg whites gently.
  • Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
  • Repeat with remaining chilies.
  • Pour remaining eggs over all.
  • Brown lightly (watch so you don't scorch eggs)and turn over.
  • Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
  • Can serve with salsa on top.

PAT'S CHILES RELLENOS SQUARES



Pat's Chiles Rellenos Squares image

Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side.

Provided by SharleneW

Categories     Cheese

Time 1h

Yield 48 serving(s)

Number Of Ingredients 9

2 (7 ounce) cans ortega diced green chilies
1 lb grated longhorn cheese (or 1 lb cheddar cheese or 1 lb tillamook cheese)
1 lb grated monterey jack cheese
1 (13 ounce) can low-fat evaporated milk
3 tablespoons flour
4 whole eggs
sliced black olives (optional)
fresh tomato (optional)
picante sauce (optional)

Steps:

  • Combine all ingredients, mixing well.
  • Pour into a 9 x 13-inch casserole dish.
  • Bake 50 to 60 minutes at 325°F.
  • Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

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