Best 3 Ez Chili Rellenos Recipes

**EZ Chili Rellenos: A Delightful Fusion of Mexican and American Flavors**

Embark on a culinary journey to savor the irresistible EZ Chili Rellenos, a delightful fusion of Mexican and American flavors. This recipe combines the classic Mexican dish of chiles rellenos with a flavorful chili filling, creating a symphony of tastes and textures that will tantalize your taste buds. With three variations to choose from, including a traditional version, a vegetarian option, and a unique air fryer method, this article caters to diverse preferences and dietary needs. Get ready to indulge in this delectable dish that promises an explosion of flavors and an unforgettable dining experience.

Let's cook with our recipes!

EZ CHILI RELLENOS

EZ Chili Rellenos image

Mexican food is one of my favorites! Chili Rellenos are difficult to make, so I came up with this cheater way of making them to get all the flavor, but half the hassle.

Provided by Jeanne Collins

Categories Casseroles

Time 45m

Number Of Ingredients 6

Ingredients

2 anaheim chilis (you can also use whole canned chilis)
2 c cheese, shredded
5 eggs
1/2 c milk
1 pinch salt
1 pinch pepper

Steps:

1. Cut chilis in half, remove seeds and place in a greased 8x8 pan. I used my Misto sprayer filled with organic olive oil to grease my pan.
2. Cover chilis with grated cheese. I used pre-shredded mexican blend.
3. Whisk together eggs, milk, salt and pepper and pour over chilis and cheese.
4. Bake at 350 degrees for 30 minutes.
5. Serve with warm corn tortillas and fresh homemade pico de gallo.

AUTHENTIC MEXICAN CHILI RELLENOS

Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

EASY CHILES RELLENOS

Easy Chiles Rellenos image

Make and share this Easy Chiles Rellenos recipe from Food.com.

Provided by aronsinvest

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 ounce) can green chilies, rinsed, drained cut in to strips
6 ounces monterey jack cheese, shredded
1 cup sour cream (low fat ok)
3 eggs
salt & pepper
salsa

Steps:

Preheat oven to 350 degrees.
Grease one 9 x 9 inch baking dish.
arrange chili strips in baking dish.
Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
Season with salt & pepper.
Pour over chilis & cheese.
Bake until custard is firm in center about 25 minutes.
Serve with salsa.

Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5

Tips for Making Chili Rellenos:

Choose the right poblano peppers: Look for large, firm peppers with smooth, dark green skin. Avoid peppers with blemishes or wrinkles.
Roast the peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. Use a gas stove or broiler to roast the peppers until the skin is blackened and blistered.
Carefully peel the peppers: Once the peppers are roasted, let them cool slightly before peeling. Use a sharp knife to carefully peel the skin off the peppers, taking care not to tear the flesh.
Stuff the peppers evenly: When stuffing the peppers, be sure to distribute the filling evenly so that each pepper has a good balance of flavors.
Use a light touch when breading the peppers: When breading the peppers, be sure to use a light touch so that the breading doesn't overpower the filling.
Fry the peppers until golden brown: When frying the peppers, be sure to fry them until they are golden brown and crispy. This will help to keep the filling from leaking out.
Serve the peppers immediately: Chili rellenos are best served immediately after they are fried. This will ensure that the peppers are crispy and the filling is hot and gooey.

Conclusion:

Chili rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make this dish at home. Just be sure to follow the tips above to ensure that your chili rellenos turn out perfectly.