Chiles Rellenos Casserole
Ingredients| 2 can whole green chili peppers* 3 cup sharp cheddar cheese** 4 each green onions, sliced 3 cup shredded mozzarella cheese 6 each eggs 4 cup milk 3/4 cup all-purpose flour 1/4 tsp salt 2 can green chili salsa |
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* 7 oz. cans **shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50
minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella
cheese. Sprinkle over casserole and return to oven for 10 minutes or
until cheese melts. Let stand for 5 minutes before serving. Per
Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
Servings:
10
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(Stuffed Chiles with Shrimp and Crab) Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool. In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise. (Upload by user)
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Chiles Rellenos Con Queso 1
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Chiles Rellenos Con Queso Syd
* This is enough sauce for six to eight chiles. Cut the cheese into pieces about 1/2 inch square and 2 1/2 inches long. Stuff each chile with one piece of the cheese. Roll each chile in flour until well coated. Make a batter by beating the whites of the four eggs until they (Upload by user)
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Chiles Rellenos Con Queso 2
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* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
Chiles Rellenos Con Queso
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
Chiles Rellenos Con Quesos Chiles Stuffed Wi
Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off. Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane) Prepare a (Upload by user)
Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off. Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane) Prepare a (Upload by user)
Chiles Rellenos De Queso
Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are l (Upload by user)
Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are l (Upload by user)
Chiles Rellenos Ii Spicy Meat Filled Pepper
Cook meat in water. When done, grind or puree in blender. Mix in 1 ts. salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture. Prepare batter; combine flour, baking powder and 1/2 ts. salt, t (Upload by user)
Cook meat in water. When done, grind or puree in blender. Mix in 1 ts. salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture. Prepare batter; combine flour, baking powder and 1/2 ts. salt, t (Upload by user)
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Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack (Upload by user)
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Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate. In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Coo (Upload by user)
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Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate. In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Coo (Upload by user)
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If you like an assertive chili based relish, try this flavorful one on nearly any white fleshed fish (whole, steaks or fillets). Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin o (Upload by user)
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