Best Simple Mock Chile Chili Relleno Flavor Without The Fuss Casse Recipes

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SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE



Simple Mock Chile (Chili) Relleno Flavor Without the Fuss (Casse image

The flavors of a chili relleno without the work, that is what drew me to this recipe. It was originally posted in our local newspaper. A healthier alternative to a fried chili relleno, this would make an awesome addition to any mexican themed meal.

Provided by TheShields

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs monterey jack pepper cheese (shredded) or 1 1/2 lbs cheddar cheese (shredded)
1 (7 ounce) can diced green chilies (drained)
3 eggs (beaten)
1 1/2 cups milk
3 tablespoons flour
sour cream (for garnish) (optional)

Steps:

  • Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
  • Beat eggs and milk together. Add the flour and continue to beat until combined.
  • Fold in the green chilies and the cheese.
  • Pour into the casserole dish and back for 40-45 minutes.
  • Top with a dollop of sour cream and enjoy.

Nutrition Facts : Calories 780, Fat 58.7, SaturatedFat 35.7, Cholesterol 322.8, Sodium 1595.7, Carbohydrate 12.7, Fiber 0.8, Sugar 2.7, Protein 50.4

CHILES RELLENOS, NOT FRIED



Chiles Rellenos, Not Fried image

This dish starts out as classic chili rellenos, with fresh poblano chiles, roasted, peeled and stuffed. However, instead of frying the chilies, they are nestled into a bed of rice, a sauce is poured over; and they are baked. This is a good make-ahead dish, to assemble the evening before, and then just bake it 25 minutes before you are ready to serve it. A note about the Mexican Manchego cheese: it's not the same as the expensive Spanish Manchego. Mexican Manchego is an inexpensive cheese available in supermarkets and is a good melting cheese, if it's not available, jack cheese is a good substitute.

Provided by lynnski LA

Categories     Rice

Time 1h15m

Yield 6 rellenos, 4-6 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 garlic cloves, minced
3 cups corn
1 cup manchego cheese, grated
6 large poblano chiles, roasted and peeled
4 cups rice, cooked
1 cup crema
1 cup salsa, your favorite
1/2 cup Anejo cheese, grated

Steps:

  • Preheat oven to 350 degrees F.
  • Saute the onion until translucent, add garlic and cook 1 minute more.
  • Add corn, salt and pepper, and saute about 2 minutes.
  • Place in a bowl and cool.
  • Stir in the Mexican Manchego cheese and set aside.
  • Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
  • Stuff the chiles with the corn mixture.
  • Arrance the rice in a shallow buttered casserole.
  • Nestle the stuffed chiles into the rice, in a single layer.
  • Mix together the crema and red salsa and pour overall.
  • Sprinkle with anejo cheese and place in the oven.
  • Bake for 25 minutes and serve hot.

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