Best 7 Chile Relleno Squares Recipes

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Kick-start your culinary journey and delve into the realm of delectable flavors with our handpicked selection of mouthwatering chile relleno square recipes. This captivating dish, a harmonious blend of textures and flavors, offers a tantalizing union of tender, cheese-stuffed poblano peppers enveloped in a crispy, golden-brown coating. Embark on a flavor-filled adventure as we unveil an array of recipes, each promising a unique culinary experience. From traditional renditions to innovative twists, our curated collection caters to diverse palates and skill levels. Prepare to ignite your taste buds and create a symphony of flavors in your kitchen as you explore the world of chile relleno squares.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CHILI RELLENO SQUARES RECIPE - (4.3/5)



Chili Relleno Squares Recipe - (4.3/5) image

Provided by á-28708

Number Of Ingredients 6

12 ounces Monterey Jack cheese, shredded
6 ounces cheddar cheese, shredded
2 (4-ounce) cans chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375°F. Layer cheeses and chilies in a greased 8 inch square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Mix in milk and flour. Pour over cheese. Bake 30 minutes or until set. Cut into small squares. Serve warm. Can be made ahead and reheated.

CHILE RELLENO SQUARES- BREAKFAST VERSION



Chile Relleno Squares- Breakfast Version image

A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.

Provided by kda949

Categories     One Dish Meal

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

10 eggs
16 ounces cottage cheese
1 lb grated monterey jack cheese (about 2 cups??)
1/2 cup flour
1 teaspoon baking powder
2 (7 ounce) cans diced green chilies
1/2 cup butter (I would not substitute with margarine)

Steps:

  • In a 13x9 in baking dish, place the stick of butter.
  • Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
  • Meanwhile, beat eggs in a large bowl.
  • Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
  • Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
  • Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
  • Optional- serve with sour cream and salsa.

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

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.

CHILI RELLENO SQUARES



Chili Relleno Squares image

My family requests this 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.

Provided by Allrecipes Member

Time 40m

Yield 16

Number Of Ingredients 6

3 cups shredded Monterey Jack cheese
1 ½ cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies, drained
2 large eggs eggs
2 tablespoons milk
1 tablespoon all-purpose flour

Steps:

  • Layer cheeses and chilies in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees F for 30 minutes or until set. Cut into small squares. Serve warm.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 1.5 g, Cholesterol 53.4 mg, Fat 10.6 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 6.5 g, Sodium 353.1 mg, Sugar 0.7 g

CHILES RELLENOS SANDWICHES



Chiles Rellenos Sandwiches image

Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 7

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

Steps:

  • Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • To make the perfect chile relleno squares, start with fresh, high-quality ingredients.
  • Use a variety of peppers, such as poblanos, Anaheims, or bells, for a more flavorful dish.
  • Make sure to roast the peppers until they are charred and blistered. This will help to bring out their natural sweetness and flavor.
  • When making the filling, use a combination of cheeses, such as cheddar, Monterey Jack, and cream cheese, for a rich and creamy texture.
  • To make the squares crispy, pan-fry them until they are golden brown on all sides.
  • Serve the chile relleno squares with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Chile relleno squares are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With their creamy filling and crispy coating, they are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give chile relleno squares a try.

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