Need a yummy Chili Relleno recipe please.?

Answer 1

Chili Relleno Casserole
The Recipe
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4.00 (2 ratings)
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4

Ingredients
3/4 lb. canned green chilies, seeded and rinsed
1 cup skim milk
1/3 cup all purpose flour
2 eggs, lightly beaten
3/4 lb. shredded cheddar cheese
3/4 lb. recipe-ready crushed tomatoes
1/4 cup salsa
4 large flour tortillas, warm

Instructions
Preheat oven to temperature 375°F. Dry chilies with paper
towels. Whisk together milk, flour and eggs in a mixing bowl. Season
with salt to taste. Place half the chilies in the bottom of a baking
dish. Sprinkle with half the cheese. Pour half the batter over the
cheese. Repeat with remaining chilies, cheese and batter. Place in
oven and bake 30 minutes. Combine tomatoes and salsa in a
bowl. Pour over casserole. Bake another 30 minutes or until
mixture is set. Serve with tortillas.

Answer 2

CHILES RELLENOS
Traditionally, chiles rellenos are batter-coated and fried. This version is baked with a lighter cheese filling.

1 1/2 cups low-fat ricotta cheese
2/3 cup crumbled feta cheese
2/3 cup firmly packed grated sharp cheddar cheese
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh oregano
1 garlic clove, pressed
1 teaspoon ground cumin
2 7-ounce cans whole green chilies, rinsed
Roasted Tomato Sauce
Fresh cilantro sprigs



Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.

Serves 4.
Bon Appétit

Answer 3

Chiles Rellenos

INGREDIENTS:

* 3 fresh long green chile peppers or canned whole green chile peppers
* 1 1/2 cups shredded Mexican blend or Cheddar cheese
* all-purpose flour
* 6 eggs, separated
* 3 tablespoons all-purpose flour
* dash salt
* vegetable oil
* salsa

PREPARATION:
If using fresh peppers, place under broiler, about 4 inches from the heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel, remove stems and seeds. Cut the peppers or canned chiles in half crosswise.Stuff each pepper with cheese; roll in flour. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks until thicken and lemon colored. Fold beaten yolk mixture into the egg whites.

In a large skillet heat a little oil over medium heat. For each relleno, Spoon about 1/2 cup of egg batter onto the hot skillet. Spread egg mixture out slightly to make a circle. As egg begins to set, place a filled pepper on top of the mound. Cover with more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.
Serves 6.

Answer 4

Beef and Jack Chiles Rellenos:

any tender cut of grilled or roasted beef for this casserole. Garnish with chopped tomatoes and cilantro.

2 cans (7 oz. each) whole green chilies
1/2 pound thin-sliced jack cheese
1/4 pound fat-trimmed cooked roast beef, cut into 1/16- to 1/8-inch-thick slices
6 large eggs
1 cup low-fat milk
1/4 cup all-purpose flour
2 cloves garlic, peeled
About 1/2 teaspoon salt
1/3 cup shredded jack cheese
Purchased avocado and chili salsa

1. Count chilies and divide sliced cheese and beef into as many portions. Roll each portion of cheese around a portion of beef and stuff into a chili. Lay chilies side by side in an oiled shallow 9- by 13-inch casserole.

2. In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.

3. Bake in a 350° oven for 25 minutes. Sprinkle with shredded jack cheese and continue to bake until egg mixture no longer jiggles around chilies when casserole is gently shaken, about 2 minutes more.

4. Scoop onto plates and add salsa and salt to taste.

Yield: Makes 5 or 6 servings

Answer 5

Here are a couple of different ones:

CHILIES RELLENOS

6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa

Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375F.

Have a bowl of ice water handy.

Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.

Repeat until all peppers are fried.

When cool enough to handle, gently rub off the skin.

Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.

In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.

Gently stuff the mixture into the peppers, securing them with toothpicks.

Chill for 30 minutes.

Beat the egg with the milk.

Roll the peppers in the mixture, and then roll in cornmeal.

Heat the reserved oil to 375F.

Fry the peppers for about 3 minutes, or until golden brown.

As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.

Serve immediately, accompanied by salsa, if desired.

Serves 6.

Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap.

Dredge with cornmeal and fry just prior to serving


CHILIES RELLENOS

12 fresh green chilies
8 oz. Monterey Jack cheese
3 eggs, separated
1/4 c. all purpose flour
Vegetable oil
Tomato sauce (recipe follows)

Place chilies on a baking sheet; broil 5-6 inches from heat, turning often with tongs, until chilies are blistered on all sides. Immediately place chilies in a plastic storage bag; fasten securely and let steam 10-15 minutes. Remove peel of each chili (chilies will be limp). If desired carefully remove seeds from chilies, leaving sides of chilies and steam ends intact.
Cut cheese into 1/4 inch thick strips; place strips inside chilies, trimming cheese strips to fit chilies, if necessary. (If chilies are torn, overlap torn sides; eggs and flour will hold them.)

Beat egg whites (at room temperature) until stiff peaks form; beat yolks until thick and lemon colored. Fold yolks into whites. Dredge filled chilies in flour, coating well; dip in eggs. Fry chilies on both sides in 2 inches hot oil (375 degrees) for 3-5 minutes or until browned. Drain. Serve warm with tomato sauce.

Makes 6 servings.


TOMATO SAUCE FOR CHILIES RELLENOS:

1 sm. onion, sliced and separated into rings
2 tbsp. butter, melted
2 c. tomato puree
1 tsp. sugar
1 tsp. dried parsley flakes
1/8 tsp. ground cloves

Saute onion in butter until tender. Stir in remaining ingredients; cook until thoroughly heated.
Makes about 2 1/2 cups.

Answer 6

Chiles Rellenos with Rock Shrimp Salsa Fresca Recipe courtesy Emeril Lagasse, 2003

12 large, fresh poblano or New Mexico chiles
1 tablespoon olive oil
1 cup corn kernels
1 tablespoon chopped yellow onions
1 tablespoon minced jalapeno
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon salt
1 1/2 tablespoons chopped cilantro leaves
2 cups grated Monterey jack cheese
8 ounces cream cheese, at room temperature
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon Essence, recipe follows
4 large eggs, separated
1/8 teaspoon cayenne
1 1/2 cups grated queso blanco or mozzarella
Rock Shrimp Salsa Fresca, recipe follows
Sprigs fresh cilantro, for garnish

Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, 10 to 15 minutes. Carefully peel and seed the chiles, leaving the stem ends intact and without splitting the sides. Set aside.
In a large non-stick skillet, heat the olive oil over high heat. Add the corn and cook, stirring occasionally, until the corn is deep golden brown and begins to pop, about 4 minutes. Reduce the heat to medium-high. Add the onions, jalapenos, garlic, chili powder, and salt and cook, stirring, for 1 minute. Remove from the heat. Add the cilantro and stir well.

In a bowl, mash together the jack cheese with the cream cheese. Stir in the cooled corn mixture and mix well. Divide the mixture into 12 equal portions, forming each into a log to fit inside the chiles. Stuff the chiles with the cheese-corn mixture, and if necessary, secure with toothpicks.

In a large, deep saute pan, heat enough oil to come about 1 inch up the sides of the pan to 360 degrees F.

Preheat the broiler.

In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In a second bowl, beat the egg yolks with the remaining teaspoon of Essence and the cayenne. In another bowl, beat the egg whites until foamy. Fold the whites into the yolks, being careful not to deflate.

One at a time, dredge the peppers into the seasoned flour, then into the egg mixture, turning to coat and shaking to remove any excess. In batches, add the chiles to the oil and cook, turning once, until golden brown, about 3 minutes. Remove and drain on paper towels.

Arrange the chiles on a baking sheet or in a large baking dish. Sprinkle with the queso blanco or mozzarella cheese. Place under the broiler until the cheese is melted and creamy and the chiles are completely heated through, 1 to 2 minutes. Remove from the oven.

Arrange 2 chiles on each of 4 or 6 plates and top with the shrimp salsa. Garnish with the cilantro sprigs, and serve immediately.


Rock Shrimp Salsa Fresca:
8 ounces peeled and deveined rock shrimp
1 teaspoon Essence, recipe follows
2 teaspoons olive oil
1 cup peeled, seeded, and chopped vine-ripened tomatoes
1/4 cup finely chopped red onions
1/4 cup fresh lime juice
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons minced jalapenos
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil

In a bowl, toss the shrimp with the Essence to coat.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until firm and pink, 2 to 3 minutes. Remove from the heat and cool completely.

In a medium bowl, combine the tomatoes, onions, lime juice, cilantro, jalapenos, and garlic, and mix well. Add the shrimp, salt, pepper, and extra-virgin olive oil, mix well, and let sit for 15 minutes. Adjust the seasoning, to taste, and serve.

Yield: about 2 1/2 cups


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup