Time 1h Yield 12 servings. Number Of Ingredients 12 Steps:
Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Time 5h10m Yield 10 Number Of Ingredients 10 Steps:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish. Split whole chiles; lay flat over potatoes. Sprinkle with cheese. In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
Number Of Ingredients 8 Steps:
Roast the peppers on the grill or over a gas flame charring the skins. You don’t want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don’t want to blend the mixture any more than you have to because the batter will loose it’s volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!
Time 1h Yield 6 Number Of Ingredients 6 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.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Cut along one side of each chile and lay flat. Coat a 13x9x3 inch baking dish with non stick cooking spray. Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers. In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika. Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Number Of Ingredients 17 Steps:
In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don’t overcook the beef. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish. Sprinkle with the sharp cheese on top of the chiles. Then add the drained ground beef mixture, spreading evenly. Add the second can of chiles over the meat. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth. Pour this mixture evenly over the dish. Bake at 350 degrees for 45 to 50 minutes until it is set. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn’t burn, only takes about five minutes or so. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!
More about “bonnies puffy mexican chiles rellenos recipes”
Time 1h3m Yield 4 servings Number Of Ingredients 8 Steps:
Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.) Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes. Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds. Stuff each chile with the queso fresco. Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over. Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt. Serve immediately with warm corn tortillas alongside. Enjoy!
