Chile Relleno (Non Fried)

TUTTLE871 · December 2012

The wife asked for more healthy food, so I had this idea of Chile Rellenos that I had a few years ago.

Roasted a few Poblano Peppers and then put them in a bag, and let them sit for about 15 minutes. Pulled them out and the skin came off easy.

For the Mixture. Brown Rice, Cilantro, Tomato, little Habanero Cheese, and grilled shrimp with a little dizzy pig. After I stuffed the Chile's I rolled them in Panko Crumbs and then put them on at 350 for about 30Minutes, after that poured a some Green Chile sauce on each (Didnt want them to get soggy).

The dish came out amazing, also had some of my famous Borracho Beans brewing throught out the day so that was a nice side.

Dont Know if it was heathy but it was damn good. Will make this one again.

Griffin · December 2012

Nice. I could have given you some pulled beef to put in them. So when are we gonna hit your the wine bar? Or your friends new bar? I'll bring you a pair of pink Hello Kitty gloves so you can get your placesetter out.

travisstrick · December 2012

Man, the tex mex lately has been looking great.

Very nice.

Dyal_SC · December 2012

That looks terrifilicious! =P~

Deviledegger · December 2012

Nice! Absolutely love chile rellenos! Could you make rellenos fried in the egg? If so would it be a good or bad idea? Any thoughts?

Griffin · December 2012

Dyal_SC said:

That looks terrifilicious! =P~

Are you gonna start making up words again? Wanna start up the smart alec club again?

SteveWPBFL · December 2012

My favorite dish, it's what I get anytime I go out for Mexican. You've inspired me to start makin' my own!

TUTTLE871 · December 2012

Deviledegger said:

Nice! Absolutely love chile rellenos! Could you make rellenos fried in the egg? If so would it be a good or bad idea? Any thoughts?

Not sure about having hot grease sitting above an open flame. I guess if you used a Dutch oven and had the grease shallow in it.

After watching William Shatners Grease fire commercial I am terrified.

Village Idiot · December 2012

Not trying to steal the thread, but here is another non-fried chile rellenos type dish. The original recipe was from AZRP, but I modified it to our tastes, like using hamburger meat instead of pork, and adding corn tortillas throughout. Anyway, folks rave over it.

Chile Rellenos Casserole

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Ingredients:

1 pound Hamburger meat, ground

1 small Onion , chopped

16 ounces Colby Jack Cheese, shredded

1 cup Poblano, Anaheim, or canned chiles, any combination of roasted

2 Eggs, whisked

6 ounces Evaporated Milk

1 tablespoon Flour

1 teaspoon Salt

Corn tortillas

1/2 cup Cilantro, next time

1 or 2 Jalapenos, finely chopped (optional)

Directions:

1. Preheat Egg to 375.

2. Saute onions and brown hamburger meat.

3. Put 16 ounces of cheese in a large bowl. Mix in chiles, onions, and hamburger meat.

4. In a small bowl, whisk eggs, evaporated milk, flour and salt.

5. Grease a 11 x 7 casserole dish. Place layer of corn tortillas on bottom. Spread out half of the hamburger, chile, and cheese mixture. Add strips of tortillas. Spread out remainder of the hamburger mix. Pour the milk mixture over the casserole.

6. Bake at 375 for 45 minutes or until browned.

SmokinDAWG82 · December 2012

Dang VI, that looks great. I'm making that!

TUTTLE871 · December 2012

VI that looks pretty tasty. One of my favorite things to do on the Egg is Casserole's. Plus the wife can eat on them for a few days if I am out of town.

AleBrewer · December 2012

Those look great! We do non fried ones as well. I use a lot of black beans in ours, and no rice though. Might have to make some this week now.

Little Steven · December 2012

Village Idiot said:

Not trying to steal the thread, but here is another non-fried chile rellenos type dish. The original recipe was from AZRP, but I modified it to our tastes, like using hamburger meat instead of pork, and adding corn tortillas throughout. Anyway, folks rave over it.

Chile Rellenos Casserole

--------------------------------------------------------------------------------

Ingredients:

1 pound Hamburger meat, ground

1 small Onion , chopped

16 ounces Colby Jack Cheese, shredded

1 cup Poblano, Anaheim, or canned chiles, any combination of roasted

2 Eggs, whisked

6 ounces Evaporated Milk

1 tablespoon Flour

1 teaspoon Salt

Corn tortillas

1/2 cup Cilantro, next time

1 or 2 Jalapenos, finely chopped (optional)

Directions:

1. Preheat Egg to 375.

2. Saute onions and brown hamburger meat.

3. Put 16 ounces of cheese in a large bowl. Mix in chiles, onions, and hamburger meat.

4. In a small bowl, whisk eggs, evaporated milk, flour and salt.

5. Grease a 11 x 7 casserole dish. Place layer of corn tortillas on bottom. Spread out half of the hamburger, chile, and cheese mixture. Add strips of tortillas. Spread out remainder of the hamburger mix. Pour the milk mixture over the casserole.

6. Bake at 375 for 45 minutes or until browned.

Gary,

I had an "accident" a while back trying to make rellenos and came up with something similar.

Poblanos are very hard to come by in the GWN. Got a bunch and was planning on chilis rellenos.
Burned the skins

Put them in paper bags

Had a coupla beers and didn't think about it being below freezing outside. Anyway they overcooled and couldn't pull the skin off.

Trying to salvage the cook I decided to make a casserole
Lined the pan with what I could salvage from the chilis

Put the Spanish rice on top

Some cheese on top

Some pork and chopped pork tenderloin with Mexican spice

Toasted tortillas

More cheese and tortillas grilled on the egg topped with more pablano

Some salsa and chorizo underneath

Just about ready now..Dayum

Village Idiot · December 2012

Nice save, Steve ! I'm sure it tasted good. =D>

Make that in Salado. I'll bring the poblanos.

fishlessman · December 2012

when i bake the rellenos i leave the skin on, do people find the skin to be no good, i dont find poblanos skins any different than a jalepino and i leave the skins on those as well

Fred19Flintstone · December 2012

BOOKMARKED! Thanks VI!

AleBrewer · December 2012

fishlessman said:

when i bake the rellenos i leave the skin on, do people find the skin to be no good, i dont find poblanos skins any different than a jalepino and i leave the skins on those as well

I've always roasted them and removed the skins.

TUTTLE871 · December 2012

AleBrewer said:

fishlessman said:

when i bake the rellenos i leave the skin on, do people find the skin to be no good, i dont find poblanos skins any different than a jalepino and i leave the skins on those as well

I've always roasted them and removed the skins.

Same here, I dont really care for the chewy texture on the skin. Same with the Hatch Chiles always roast them.

Village Idiot · December 2012

Another vote for peeling the skin.

fishlessman · December 2012

ill have to try it next time, could defiatly see it served in a casserole or roasted for a dip. these were skin on

TUTTLE871 · December 2012

fishlessman said:

ill have to try it next time, could defiatly see it served in a casserole or roasted for a dip. these were skin on

This what I was going after when I made mine. These look awesome.

SWVABeanCounter · December 2012

All good lookin stuff. Thanks this is Bookmarked.

Deviledegger · December 2012

Rellenos recipes look great.! I defiantly will be trying them all. I believe people remove the skins so that the flour/ batter will stay on the pepper.

AleBrewer · December 2012

fishlessman said:

ill have to try it next time, could defiatly see it served in a casserole or roasted for a dip. these were skin on

I'm absolutely, positively sure that I would not turn one of those away cause it had the skin on!

Austin Egghead · December 2012

I have been known to make Shepard's Pie Rellenos. The family in STexas loves them. Have also done a Relleno casserole at an Eggfest. Have also done a Relleno lasagna for my vegetarian cousin. Poblanos are so versatile.

Tuttle yours look very good....just might be stealing that cook and adding to my arsenal.

TUTTLE871 · December 2012

Did a trial run tonight on some left over Poblanos, One Skin on and One Skin off. The Skin on had that thin layer of skin peeling off, but not a change in flavor than skin off.

But I do perfer skin off, because the texture thing.

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Chile Relleno (Non Fried)

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