Best Rosarita Vegetarian Chile Chile Relleno Bake Recipes

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GRANDMA'S FAMOUS CHILE RELLENO BAKE



Grandma's Famous Chile Relleno Bake image

My grandmother's delicious original recipe for a cheese-stuffed chile relleno casserole... with an Italian twist. The recipe may be cut in half, and baked in an 8 x 8 baking dish.

Provided by The Spice Guru

Categories     High In...

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 (27 ounce) can whole green chilies (or 12 fresh roasted)
24 ounces monterey jack cheese, divided
1/3 cup flour
4 tablespoons powdered parmesan cheese
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon crushed dried rosemary
8 large beaten eggs
1 1/4 cups whole milk
1 (14 ounce) jar pizza sauce
monterey jack cheese (4 ounces of reserved )

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!

Nutrition Facts : Calories 348.2, Fat 23.3, SaturatedFat 13.4, Cholesterol 181.9, Sodium 607.6, Carbohydrate 13.1, Fiber 1.5, Sugar 6.5, Protein 22.3

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

WW CHILE RELLENO BAKE



Ww Chile Relleno Bake image

This is another favorite healthier recipe of Jim's that I found on the net many years ago. Unfortunately, I don't remember the source. I can only tell you that it's a great quickie chile relleno casserole. As I've moved through my phases of healthy eating, I have moved from quite a bit of "fat free" things in favor of what I consider to be healthier (real!!) reduced fat. When I make this recipe these days, I used reduced fat cheese and sour cream. The choice is yours. Enjoy!

Provided by Lyssie71

Categories     One Dish Meal

Time 1h5m

Yield 4 Slices, 4 serving(s)

Number Of Ingredients 6

4 (4 1/4 ounce) cans diced green chilies
8 ounces fat free mozzarella cheese, shredded
8 ounces fat-free cheddar cheese, shredded
8 ounces fat free sour cream
3/4 cup egg substitute
1/4 teaspoon pepper

Steps:

  • Pre-heat oven to 375 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl. Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers. Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.

Nutrition Facts : Calories 262.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 21.6, Sodium 2842.5, Carbohydrate 25.3, Fiber 2.6, Sugar 15.2, Protein 39

TASTY CHILE RELLENO BAKE



Tasty Chile Relleno Bake image

Make and share this Tasty Chile Relleno Bake recipe from Food.com.

Provided by puppitypup

Categories     Cheese

Time 35m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 7

1 (7 ounce) can whole green chilies
1/2 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten

Steps:

  • Grease 9x9 pan.
  • Tear each chili so it lies flat and spread into pan.
  • Sprinkle cheese over chilis.
  • Mix together remaining ingredients and pour over cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18

ENFRIJOLADAS ROSARITA (APPETIZER)



Enfrijoladas Rosarita (Appetizer) image

This is a delicious recipe I got off of a box of 6 cans of Rosarita refried beans. It's really quick and can be ready in under a half hour! I sometimes stuff a little bit of leftover chicken, shredded, just for a little extra something.

Provided by FLUFFSTER

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) can rosarita refried beans
1 cup beef broth (I sometimes use chicken if I'm out of beef)
1/2 cup Wesson Oil, divided
1 small yellow onion, cut into 8 wedges
1/4 teaspoon salt
12 (6 inch) corn tortillas
1/2 cup Mexican crema or 1/2 cup sour cream, thinned slightly with milk
1/4 cup crumbled queso fresco

Steps:

  • Place beans and broth in blender and blend on medium until pureed or smooth.
  • Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
  • Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.

Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Sodium 303.6, Carbohydrate 17, Fiber 3.5, Sugar 0.6, Protein 3.7

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