Easy Chiles Rellenos
"A great substitute for chili rellenos. "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (161.4 g)
- Calories 273.6
- Total Fat - 16.2 g
- Saturated Fat - 9.2 g
- Cholesterol - 179.9 mg
- Sodium - 375.1 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 21.9 g
- Calcium - 441 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease one 9 x 9 inch baking dish.
Step 3
Arrange chili strips in baking dish. Sprinkle cheese over.
Step 4
Beat sour cream and eggs to blend in a small bowl.
Step 5
Season with salt & pepper. Pour over chilis & cheese.
Step 6
Bake until custard is firm in center about 25 minutes.
Step 7
Serve with salsa.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Select green chilies that are firm and have a bright color.
- Look for Monterey Jack cheese that has a creamy texture and mild flavor.
- Substitute the Monterey Jack cheese with feta cheese. The benefit of this substitution is that feta cheese has a stronger, more distinct flavor than Monterey Jack, so it will add a unique flavor to the dish. Additionally, feta cheese has a lower fat content than Monterey Jack, so it is a healthier option.
- Substitute the sour cream with plain Greek yogurt. The benefit of this substitution is that Greek yogurt is a healthier alternative to sour cream, as it is lower in fat and higher in protein. Additionally, it has a milder flavor, which will allow the flavors of the other ingredients to come through more clearly.
Veggie Chiles Rellenos Replace the Monterey Jack cheese with your favorite shredded vegetable, such as mushrooms, bell peppers, or zucchini. Omit the salsa and serve with a side of your favorite vegetable.
Veggie Chiles Rellenos with Black Beans Replace the Monterey Jack cheese with your favorite shredded vegetable, such as mushrooms, bell peppers, or zucchini. Add a can of black beans, drained and rinsed, to the cheese mixture. Omit the salsa and serve with a side of your favorite vegetable.
Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to Easy Chiles Rellenos. It's a flavorful mix of roasted corn, peppers, and cilantro, tossed with a creamy lime dressing. It's the perfect combination of sweet and spicy flavors and adds a vibrant touch to the dish.
Grilled Poblano Guacamole: This flavorful guacamole is a great way to add a smoky touch to the dish. It's made with grilled poblano peppers, ripe avocados, garlic, and lime juice. It's a delicious and creamy dip that pairs perfectly with the Mexican Street Corn Salad for a flavorful and balanced meal.
FAQ
Q: How long should I bake the dish for?
A: Bake the dish until the custard is firm in the center, about 25 minutes.
Q: Can I make this dish ahead of time?
A: Yes, you can make this dish up to two days ahead of time. Store it in the refrigerator and bake just before serving.
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Fun facts:
The original chili rellenos recipe dates back to the 16th century when it was created by Spanish settlers in Mexico. It is said to have been a favorite of the Aztec emperor Montezuma.
Chiles Rellenos have been featured on the menus of many famous restaurants and chefs, including James Beard Award-winning chef Rick Bayless who serves his own version of the dish at his Chicago restaurant, Frontera Grill.