I roasted Anahiem chiles. Anyone have a good chile relleno recipe?

Answer 1

This will make about 8 CRs. Roast and peel the chilis (which you've already done). Separate 4 eggs. Whip the whites into peaks, and beat the yolks until smooth. Fold the yolks along with 4 tbsps of flour into the whites. Stuff the chilis with jalisco, jack, or Muenster cheese, and dip into the egg/flour mixture. Lightly drop into oil heated to 350 F, and fry until golden brown. When I serve, I serve an enchilada sauce with them.

Answer 2

Chili Relleno Squares

Original recipe yield:
16 servings

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

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

DIRECTIONS
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.

Chili Rellenos Casserole

Original recipe yield:
6 servings

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

INGREDIENTS
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and 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, and serve.


To change servings and get appropriate ingredient lists for the change, go to the links below.

Hope this helps! :)

Answer 3

Soak them just long enough to make them easy to work with again (roasting some times dries them out and makes them brittle)

Cut an opening near the stem end and stuff them with monterey jack and cheddar cheese or any cheeses you like then roll them in a corn meal batter made with corn meal, milk and a dash of salt & pepper then fry in a skillet with a splash of oil.

If you want to cut down on the fat you can bake them in the oven instead but they aren't nearly as good 8)

Answer 4

I will stuff them with spanish rice and low fat meat spiced with taco seasoning all mixed together. Then bake them at 350 for about 40 minutes uncovered in a glass dish, be sure to spray with olive oil to prevent sticking. You can use bell peppers also, be sure to cook the rice and meat seperate and mix it together after they are both done and cooled, sucks to handle hot food like that...

Answer 5

i stuff mine with cheeses and dredge in a thick batter and fry till golden. sorry i don't have it handy at work to forward to you.