A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
Directions: * California Chiles should be roasted and peeled.
~---------------------------------------------------------------------
~- Prepare the tomato sauce and keep warm. Cut as small a slit as
possible in one side of each chile to remove seeds. Leave stems on.
Pat chiles dry with paper towels. Cut cheese into long thin sticks,
one for each chile. Place one stick in each chile, using more if
chiles are large. If chiles are loose and open, wrap around cheese
and fasten with toothpicks. Pour oil 1/4" deep in a large skillet.
Heat oil to 365øF. Beat egg whites in a clean medium bowl with clean
beaters until stiff. Beat egg yolks lightly in a small bowl and fold
into beaten egg whites. Roll chiles in flour, then dip in egg
mixture to coat. Fry in hot oil until golden brown, turning with a
spatula. Drain on paper towels. Serve immediately, topped with
tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a
blender or food processor and puree. Heat oil in a medium saucepan,
add tomato mixture. Cook 10 minutes, stirring occasionally. Add
broth, salt, chiles, cloves and cinnamon. Simmer gently for 15
minutes.
| Ingredients:
6 California Chiles *
3 California Chiles
1/2 Teaspoon(s) Green chili salsa
1 small Onion
1/8 Teaspoon(s) Quick grits
1 Tablespoon(s) Tomatoes; Medium, *
1/8 Teaspoon(s) Ground Cloves
1/2 Cup(s) Tomatillos; Cut Into Halves |
|
|
|
Check some related to Chiles Rellenos Con Queso videos
Similar recipes:
|
Corn stuffed poblano chiles Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut...
Chili con queso dip Saute onions in a little butter. Add the 2 tablespoons butter, chili peppers, tomatoes and water and simmer 15 minutes. Ble...
Lazy chili rellenos Remove seeds from chiles. Stuff each with cheese strips. Place side by
side in shallow baking dish. Separately combine...
Green chilies rellenos (stuffed green chili) Cut cheese into slices 1/2" thick and the length of the chili. Make a
small slit in chili just big enough to insert...
Baked rice with green chiles * Use 2 4-oz cans of chopped green chiles which have been drained.
Heat the oven to 350 degrees F. Mix all the ingre...
Chilies rellenos bake Heat oven to 350F degrees. Grease rectangular baking dish, 13X9X2 inches,
with shortening.
Beat eggs, sour cream, salt,...
Chiles rellenos de queso Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. P...
"basic salsa with any kind of dry chiles" The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the differe...
Chilies con queso Cook and stir onion in margarine in 10-inch skillet until tender, about 5
minutes. Stir in tomatoes, chilies, salt, and p...
Rice con queso Garnishes (optional): chopped black olives, onions, fresh parsley
Preheat oven to 350 degree F. Mix together rice, bean...
Choosing and cooking with chiles There are many types of chiles, ranging from mild to fiery hot. The degree
of heat depends on the time of harvest - red ch...
Blade steaks marinated with jalapeno chiles & cilantro Cooking Directions
Sprinkle adobo seasoning onto both sides of pork.
Combine juice, chiles and cilantro in large resealable p...
Elote con crema (fresh corn with cream, chiles, & cheese) Again, there are so many variations of corn-chile-cream dishes that is is
hard to know just which recipe to choose. For a...
Chayotes with corn and chiles In this dish, each vegetable beautifully complements the other. Serve as a
vegetarian entree or as an accompaniment to gr...
Chile con queso * Use either Cheddar or Montery Jack Cheese (4 oz)
** Use 1 4-oz can of chopped green chiles, drained.
~--------...
Chiles in walnut sauce * Chiles should be roasted and peeled (See Sowest 1 for
information) ** Use an all purpose cooking apple that i...
Baked chilies rellenos Place chiles on a baking sheet. Broil 3 inches from heat 15 minutes
or until blackened and charred, turning once.
Place...
Appetizer bean con queso 1. Combine refried beans and diced green chiles. Place 1 cup bean mixture
in oven-proof serving dish. Top with 1 ounce g...
Stuffed chili rellenos Drain the chilies. Plan about 4 per person. Open each chili flat. In the
bottom of a well buttered glass oven dish; place...
Arroz con queso Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. Cover and cook o...
Turkey with apricots & chiles Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or
simil...
Aguacates rellenos 2 ts White wine
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly gr...
Chile con queso mini-bites Coat A Nonstick Skillet With Cooking Spray; Place Over Medium-
Highheat Until Hot. Add Tomato, Green Onions & Garli...
Chiles rellenos casserole * 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chil...
White rice pilaf with corn, roasted chiles, and fresh cheese In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes,...
Chili con queso * Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
~------...
Pollo con queso en tortilla Mix together flour, salt and baking powder. Cut in shortening
until mixture resembles fine crumbs. Stir in water ...
Cheese chiles Cut the cilantro stems into 1/2-inch pieces.
Place all ingredients except cilantro and paprika in food processor work
b...
Chilies rellenos Pour oil in electric deep fryer. Preheat at 425 deg for 25 minutes.
Meanwhile, drain green chili peppers Discard seeds an...
Adobo sauce [if i understand my chiles] Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to
1/2 cup of the water they were soaking in, on...
Turkey with apricots and chiles Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch
oven or simil...
Mole poblano de dos chiles Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle wit...
|
Loading...
|
|
::