CHILES RELLENOS SQUARES
My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
CHILE CHEESE SQUARES
This is a family favorite and it is very easy to make. We originally discovered it as an appetizer, but I think it is great for brunch. I also make it just for myself and freeze the squares to have for lunch in the future. The recipe is very open to substitutions. Fresh green chiles can be used if you happen to live where you can get them and the recipe can probably be made without them or with any amount according to your tastes.
Provided by PaNik
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
- Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
- Beat until thoroughly blended.
- Pour over chili-cheese mixture.
- Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
- Let stand 10 minutes before slicing.
- Garnish with olive slices, if you wish.
- To freeze ahead: Freeze squares in a single layer on a large baking sheet.
- Transfer to a plastic bag when frozen.
- To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.
Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 9.5, Cholesterol 135.6, Sodium 420.6, Carbohydrate 11, Fiber 0.5, Sugar 2.5, Protein 11.4
PAT'S CHILES RELLENOS SQUARES
Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side.
Provided by SharleneW
Categories Cheese
Time 1h
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing well.
- Pour into a 9 x 13-inch casserole dish.
- Bake 50 to 60 minutes at 325°F.
- Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.
CHILI RELLENO SQUARES RECIPE - (4.3/5)
Provided by á-28708
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Layer cheeses and chilies in a greased 8 inch square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Mix in milk and flour. Pour over cheese. Bake 30 minutes or until set. Cut into small squares. Serve warm. Can be made ahead and reheated.
CHILE RELLENOS SQUARES
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
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
CHILE RELLENO BITES
Chile Relleno Bites are a quick hack for making bite sized chile rellenos as an appetizer. Make ahead until you are ready to serve!
Provided by Jessica Formicola
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Start by prepping your ingredients. See note for wonton wrappers. Cut brick of cheese into four long strips and then again into one inch bricks. Whisk egg whites and water in a small bowl. Use a cutting board or plate for your work space. Use two medium or one large airtight plastic container for freezing/storing. Cut pieces of wax paper to fit in between layers of chile rellenos to prevent sticking. Your fingers will be all gross, so it is best to prepare these items ahead of time.
- You are now ready to start the rolling! I suggest you find something interesting on the tube or radio prior to getting your fingers all mucky. Start by placing one wrapper on your work surface to look like a diamond. Using your fingers, lightly baste egg white mixture over the entire surface. Place one cheese brick in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Fold over the rest of the way to make a nice, neat little package. Place in your container.
- Continue with remaining cheese and wonton wrappers. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Save the cheese for use in another dish and/or fry the wonton wrappers to make crispy noodles (the ones they give you as an appetizer in Chinese food restaurants).
- Cover your container and place in the freezer for a minimum of one hour. I've kept these in the freezer in an airtight container for two months or more.
- When you are ready to prepare your rellenos, heat 1 inch of vegetable oil in a heavy medium sauce pan over medium-high heat. Different ranges take varying amounts of time to heat. If you sprinkle a dab of water into the hot oil and it sizzles and spits- it is ready. (Be careful doing this...)
- Using a fry spoon (see picture), add 5-8 (depending on pan size) chile rellenos to hot oil. Flipping once or twice, cook rellenos until they are golden brown and crispy. The way I know they are cooked is when the first relleno starts to leak cheese. The sound of the oil will change dramatically when this happens. Then I know it is time to remove them all before they are void of any cheese. This takes approximately 3-4 minutes and will decrease in time as you fry because your oil will get progressively hotter.
- Remove rellenos with your fry spoon to a paper towel lined plate or baking sheet. If you are making a large batch, heat your oven to the lowest possible temperature to keep warm while frying, but not too hot to have a cheese explosion. Again, the goal is to keep the cheese inside the wrapper!
- Serve immediately with salsa, sour cream or guacamole. Enjoy your Chile Relleno Bites!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 807 kcal, Carbohydrate 66 g, Protein 40 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 111 mg, Sodium 1281 mg, Fiber 2 g, ServingSize 1 serving
BITE SIZED CHILE RELLENO SQUARES
Make and share this Bite Sized Chile Relleno Squares recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 41m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greased 8 inch baking pan.
- sprinkle with chilies and remaining Cheeses
- in a bowl beat the eggs add the milk and flour.
- pour over cheese.
- bake at 375 for 30 minutes cut into small squares.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
CHILI RELLENO SQUARES
Make and share this Chili Relleno Squares recipe from Food.com.
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greaased 8-in square baking dish.
- Sprinkle with chilies and remaining cheeses.
- In a bowl, beat the eggs.
- Add the milk and flour; pour over the cheese.
- Bake at 375 for 30 minutes or until set.
- Cut into small squares.
- Serve warm.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
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