Best 12 Chili Rellenos Recipes

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS

Steps:

• To roast chilies:.
• Place chile peppers on an aluminum foil-lined baking sheet.
• Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
• Place chile peppers in a heavy-duty zip-top plastic bag; seal.
• Let stand 10 minutes to loosen skins.
• Peel peppers, leaving stems attached.
• Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
• Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
• Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
• Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

STUFFED CHILI RELLENOS

Steps:

• Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
• depending on your tolerance for heat, remove some of the inside rib,.
• Combine ground meat, sausage, onion, mushroom, salt and pepper,.
• roll into 3 sausage shaped balls and press into Poblanos,.
• Cover meat mixture with sliced tomatoes and then with grated cheese,.
• Melt oil in large fry pan coating bottom,.
• Coat the outside of Poblano with egg and then Panko reserving 1/3,.
• place in med low heated pan with slit facing up,.
• Sprinkle remaining egg and Panko over grated cheese,.
• Cover and cook over med low heat until interior meat temp reaches 170 degrees.

CHILI RELLENOS

Steps:

• Drain chilies,Gently open and insert a slice of cheese.Dredge in flour and set aside on a plate.I salt and pepper the flour.
• Beat egg whites to a stiff peak stage.Set aside.
• Seperately mix egg yolks with 3 TBS flour.It will be thick.
• Take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
• Heat oil to about 350.
• Dip chilies in batter and then put into hot oil.Fry on each side til golden brown.About 2 minute on each side.
• Serve with salsa on top some refried beans and some warmed tortillas.

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.

CHILI RELLENOS CASSEROLE

Steps:

• 1. Roast poblano peppers under the broiler, making sure to roast on all sides, until skin is blistered and slightly blackened. Place peppers in zip lock for 20-30 minutes for easier peeling. Peppers will steam and cool and skin will peel off easily. Remove seeds and set aside.
• 2. While waiting to peel peppers, brown ground beef. Add diced onion, Rotel tomatoes, salt, pepper, and 2 tsps cumin. Cook until onions are wilted and liquid has cooked out. Remove from heat. Add Mexican blend cheese, stir until melted, and set aside.
• 3. Preheat oven to 350. Line bottom of ungreased 9" x 13" baking dish with half of the roasted peppers, opening them and laying them out in a single layer. Spoon ground beef filling over poblanos, spreading to form an even layer. Cover ground beef layer with remaining poblanos in a single layer.
• 4. Beat the eggs. Wisk in the evaporated milk and regular milk. Wisk in the flour. Pour egg mixture over top layer of poblanos and bake for 30 minutes. (Egg mixture will be very thin liquid until it begins to set while baking.)
• 5. Remove casserole from oven after 30 minutes. Mix tomato sauce with 1/2 tsp cumin and spread over top of casserole. Return to oven for 15 minutes.
• 6. Sprinkle cheddar cheese over casserole and return to oven for 3 minutes, or just until cheese is melted. Enjoy!

EZ CHILI RELLENOS

Steps:

• 1. Cut chilis in half, remove seeds and place in a greased 8x8 pan. I used my Misto sprayer filled with organic olive oil to grease my pan.
• 2. Cover chilis with grated cheese. I used pre-shredded mexican blend.
• 3. Whisk together eggs, milk, salt and pepper and pour over chilis and cheese.
• 4. Bake at 350 degrees for 30 minutes.
• 5. Serve with warm corn tortillas and fresh homemade pico de gallo.

EASY CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray 8" X 8" baking dish with non-stick spray.
• Combine yogurt, eggs and flour in small bowl, mix until smooth. Set aside.
• Combine grated cheeses, set aside.
• Spread 1/3 of yogurt mixture in bottom of pan.
• Spread 1/3 of cheese over yogurt. Place chilis over cheese in an even layer, and sprinkle over half of remaining cheese.
• Pour remaining yogurt mixture over cheese. Top with salsa, spooned in dots over top, and remaining cheese.
• Bake for 30 to 40 minutes, until puffy and lightly browned.

BAKED VEGAN CHILI RELLENOS RECIPE - (3.6/5)

Steps:

• Pre-heat the oven to 425°F. Spray a baking sheet with non-stick cooking spray and set aside. Broil the chilies until the skins brown and pucker. Place the peppers in a brown paper bag to cool; then peel while still warm. Cut a 3-inch slit in each chili and remove the seeds, if desired. Stuff each chili with cheese. Pour the soy milk in a shallow bowl. Spread the panko/corn starch/flour corn meal on a plate or a shallow bowl. Add the spices and mix well. Dip the chilies in the panko/corn starch/flour/corn meal mixture, then the milk and then the panko/corn starch/flour/corn meal mixture again. Place the chilies on the prepared baking sheet and bake 25 to 35 minutes, or until golden brown (I flipped the chilies the last 5 minutes to brown on the other side). Chili Relleno Sauce- Chop the onion and garlic together in a food processor. Heat the oil in a large saucepan over medium-low heat. Sauté the onion and garlic mixture in the oil until translucent and golden. Add the flour or corn starch to the sauté mixture, spreading the mixture evenly as it cooks, until a deep golden color. Place the mixture into the food processor with the tomatoes and jalapeño pepper; process until smooth. Pour the pureed mixture back into the saucepan. Stir in the water, salt, Mexican oregano, black pepper, cayenne pepper and bay leaf. Bring the mixture to a boil, while whisking. Reduce the heat to medium-low and cook for about an hour, whisking occasionally, until the desired consistency is reached. Cover, slightly vented so the steam can escape. Keep the sauce warm over lowest heat, whisking occasionally, until served.

LAZY CHILI RELLENOS

Steps:

• LAZY COOK'S CHILIS RELLENOS I love chili rellenos, and these are a super-fast way to achieve the same effect. Use either hot or mild chilis, or some of each. Serves 10 1 1/2 cup Monterey Jack cheese, shredded (or a Jack/mozza blend) 2 cans (200 g) whole or diced green chilis 8 eggs, beaten 2 cups sour cream 1 tbsp. chili powder diced tomatoes black olives Grease a 7x11-inch casserole. Start with chilis and alternate layers of chilis and cheese, ending with cheese. (If using whole chilis, slice lengthwise and lay flat.) Beat sour cream into eggs and add chili powder. Pour egg/sour cream mixture over the chilis and cheese. Bake at 350° F for one hour or until top is golden brown. Top with fresh diced tomatoes and black olives. Goes well with chili and cornbread.

CHILI RELLENOS CASSEROLE

Steps:

• Layer chilies and cheese in 9x13 baking dish.
• Mix egg yolks, milk flour and salt.
• Beat egg whites until stiff; fold into yolk mixture.
• Pour over cheese and chilies.
• Bake at 325* for 1 hour.
• Pour tomato sauce over; return to oven for 10 more minutes.

CHILI RELLENOS SANDWICH

Steps:

• 1. Mash chilies with a fork and spread on 3 slices of bread. Top with cheese and remaining bread.
• 2. In a shallow bowl, beat eggs and milk; dip sandwiches in milk mixture.
• 3. Melt 2 tablespoons butter in a large skillet and cook sandwiches until golden brown on both sides and cheese is melty, adding additional butter if necessary.