Puffed Up Chiles Rellenos Recipes

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MEXICAN CHILES RELLENOS PUFF



Mexican Chiles Rellenos Puff image

Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from Old El Paso® green chilies and salsa.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h10m

Yield 10

Number Of Ingredients 10

1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
3 cans (4 ounces each) Old El Paso™ whole green chiles, drained
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces)
6 eggs
2 egg whites
1 can (12 ounces) evaporated skimmed milk
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon garlic salt
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup fat-free sour cream

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
  • Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
  • In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  • Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.

Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 145 mg, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 7 g, TransFat 0 g

CHILES RELLENOS PUFFS



Chiles Rellenos Puffs image

These Mexican-inspired appetizer puffs get their standout flavor from green chiles and cheese.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 1h

Yield 24

Number Of Ingredients 9

1 1/2 cups water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3 oz. (3/4 cup) shredded Monterey Jack cheese
3 oz. (3/4 cup) shredded sharp Cheddar cheese
2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles, drained

Steps:

  • Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.* In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
  • Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
  • Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Puff, Sodium 220 mg, Sugar 1 g

PUFFY CHILE RELLENOS CASSEROLE



Puffy Chile Rellenos Casserole image

Make and share this Puffy Chile Rellenos Casserole recipe from Food.com.

Provided by Mooseybear

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

6 (4 ounce) cans whole green chilies, drained
8 flour tortillas, cut into 1 inch strips
2 cups part-skim mozzarella cheese, shredded
2 cups reduced-fat cheddar cheese, shredded
3 cups egg substitute
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Steps:

  • Cut along one side of each chile and lay flat.
  • Coat a 13x9x3 inch baking dish with non stick cooking spray.
  • Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
  • In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
  • Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
  • Let stand for 10 minutes before cutting.
  • Serve with salsa.

Nutrition Facts : Calories 250.8, Fat 10.4, SaturatedFat 5, Cholesterol 26.9, Sodium 661.9, Carbohydrate 19.4, Fiber 1.9, Sugar 4.8, Protein 20.4

CHILES RELLENOS PUFFS



Chiles Rellenos Puffs image

Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe

Provided by Vseward Chef-V

Categories     Quick Breads

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1/2 cup butter or 1/2 cup margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon cumin (I add) (optional)
1 teaspoon cayenne (I add) (optional)
6 eggs, beaten
3/4 cup shredded monterey jack cheese (3 oz)
3/4 cup shredded sharp cheddar cheese (3 oz)
2 (4 1/2 ounce) cans chopped green chilies, drained

Steps:

  • Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
  • Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
  • Spoon dough evenly into muffin cups, filling each 3/4 full.
  • Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

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