Virdenscrockpotchilierellenos Recipes

CHEESY CHILE RELLENOS CASSEROLE

Steps:

• Heat oven to 350ºF. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
• In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
• Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.

GRANDMA'S FAMOUS CHILE RELLENO BAKE

Steps:

• SET oven rack to the center position; PREHEAT oven to 350°F; BUTTER a 3-quart baking dish.
• DIVIDE an 8 ounce block of Monterey Jack cheese in half; cut each half into 6 equal slices, for a total of 12 cheese slices (if using a large brick of cheese, cut 1/2" slices into diagons). Shred the remaining 16 ounces cheese (or use pre-shredded Monterey Jack cheese).
• DRAIN one 27-ounce can whole green chiles; BLOT chilies well; PLACE into buttered baking dish,.
• STUFF 12-16 green chiles with one wedge of cheese; ARRANGE stuffed chiles single-layer, overlapping if necessary (arrange wide ends of chiles beside narrow ends of following chile until all chiles are used).
• BLEND the dry ingredients of the batter first in a medium bowl (1/3 cup flour, 4 tablespoons powdered parmesan cheese, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon crushed dried basil, and 1/4 teaspoon crushed dried rosemary; WHISK in 8 beaten eggs with 1 1/4 cups milk until batter is smooth.
• STIR the saute mixture into the batter; POUR the batter over chiles in baking dish; SPREAD 12 ounces (3 cups) shredded cheese evenly over the batter mixture.
• BAKE casserole uncovered in a 350°F oven for 35 minutes; LEAVE oven on.
• REMOVE casserole from oven; SPREAD one 14-ounce jar pizza sauce evenly over the top; SPRINKLE evenly with the remaining 4 ounces (1 cup) shredded cheese; RETURN to oven and continue baking uncovered for 10 minutes.
• ALLOW to cool and set for 5-7 minutes before cutting.
• SLICE, serve and enjoy!

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

MIL'S SKILLET CHILE RELLENOS

Steps:

• When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
• While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
• Slice jack cheese about 1/4" thick and trim to fit peppers.
• Stuff peeled and seeded peppers with cheese and roll in flour.
• Combine egg yolks and whites.
• Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
• Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.

CHILES RELLENOS IN TOMATO BROTH

Steps:

• Brown onions in lard.
• Add tomatoes, cinnamon and pepper.
• Cook briskly until sauce becomes the consistency of a thick tomato sauce.
• Add stock, simmer partially covered for 45 minutes.
• Stuff chiles with cheese and hold together with skewers.
• Batter: Beat whites to stiff peaks with 1/2 tsp salt.
• Beat in yolks 2 at a time until well incorporated.
• Beat in flour.
• Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
• Baste tops with hot oil.
• When they are golden on bottom, turn over and cook other side.
• Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
• To serve, place a pool of sauce in a bowl and top with a chile.
• Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
• The oil can then be used to cook the chiles.

VEGETARIAN CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut the cheese into 1/2 inch thick fingers that are about the length of a chili. Put cheese into the chilis (aprox one per chili) and lay in a greased 9x13" baking dish.
• In a large bowl, mix together the eggs, flour and baking powder until blended. Stir in the cottage cheese and immediately pour over the chilies.
• Bake for 30 minutes. Top should be lightly browned and the center should feel firm.
• Let stand for 5 minutes. Top with avocado slices and serve.

CHILE RELLENOS

Steps:

• For the Sauce:.
• Combine the tomatoes, garlic and onion in a food processor and process until liquid.
• Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
• Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
• For the chiles:.
• Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
• Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
• After this time, carefully peel the skins away but keeping the chiles intact, including stems.
• Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
• Roll the filled chiles in flour and evenly coat; set aside.
• Beat the egg whites in a bowl until stiff.
• In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
• Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
• Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
• Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
• Repeat with remaining chiles.
• Remove any toothpicks that you may have used!
• Serve topped with the sauce.