I am looking for a really good, quick recipe for chili rellenos. Preferably with meat.?

Question

I am looking for a really good, quick recipe for chili rellenos. Preferably with meat.?

Answer 1

Traditionally chile rellenos do not contain meat.  You could however posssibly stuff the peppers with meat instead of cheese before you batter and fry them.

Answer 2

Chile Rellenos

Some have rated these as the best chile rellenos they've ever had.

Note that this is a lighter version - no heavy batter and sauteed in

minimal oil. Also, yellow corn flour may be substituted, but does have

a slightly different (less sweet) taste.

INGREDIENTS:

8 to 10 Hatch New Mexico green chiles

8 to 10 ounces Monterey jack, grated

1 cup blue corn flour

1 tablespoon flour

Pinch salt

Pinch garlic powder

Pinch ground black pepper

Vegetable oil, to coat skillet

Serving suggestions: Green Chile Stew or salsa

Lettuce and tomatoes, as a garnish

PREPARATION:

Char the peppers by holding them over an open flame of a gas burner with tongs.

Then place the peppers in a plastic bag for at least 30 minutes to steam the skin

loose. When the pepper is cool enough to handle, remove the charred skin,

using a paring knife if necessary. Slit a side of the chiles and remove the seeds.

Stuff the chiles with the cheese.

Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture.

Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2

minutes per side or until the cheese is melted.

Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and

serve them with lettuce and tomatoes.

Cooking time: 20 minutes after chiles are roasted and peeled

Serves: 4-5

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Answer 3

Chili Relleno Casserole (you can add shredded chicken)

4 eggs

1 1/2 cups milk

2 tablespoons all purpose flour

1/2 teaspoon pepper

1/4 teaspoon salt

3 7-ounce cans whole green chilies, split open

4 cups shredded cheddar (about 1 pound)

4 cups shredded Monterey Jack (about 1 pound)

Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.