P3 Friendly Recipe - Chile Relleno Casserole
This is for those on HCG Phase 3 and it;s my first cooking vlog so excuse any mistakes I made.
1lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
2 4oz cans green chiles
1 1/2 cups shredded sharp cheddar
cheese
1/2 cup heavy whipping cream
1/2 cup water
salt & pepper
4 beaten eggs
several dashes of hot sauce
Brown beef and onions. Drain off fat.
Sprinkle meat with salt & pepper. In a
mixing bowl combine eggs, whipping
cream, water, hot sauce, salt & pepper
until smooth.
Place half of the green chiles in a
10x6x1 or 9x13 inch baking dish.
Sprinkle with half of the cheese & top
Then add the hambuger mixture and add remaining green chiles.
Now pour the egg mixture over the chiles-cheese-meat mixture. Top with remaining cheese and bake at 350 degrees for 45-50 minutes. Let cool 5 minutes and cut into squares and serve. Makes 4-6 servings. It's 4 servings for hubby & I.
How to make: CHILI RELLENO BITES
3 cups Monterrey Jack cheese
1 & 1/2 cheddar cheese
2 - 4 ounce chopped chilis
2 eggs
2 Tablespoon milk
1 Tablespoon flour
1 - 8” baking pan
Add cheese then chilis. In a bowl mix eggs, milk and flour. Pour over
Cheese and chili mixture. Bake 400 30 minutes. Let cool. Cut into
Squares.
Stuffed Poblano Peppers (Chiles Rellenos recipe) - La Cooquette
Receta en español:
Below are the ingredients for this mouthwatering recipe:
-3 poblano peppers
-about 1/2 lb of Oaxaca cheese (or any melting cheese of your choice!)
-2 and 1/2 tomatoes, chopped
-1/2 chopped onion
-1 tsp of oregano
-1/2 tsp of cumin powder
-salt to taste
-2 squares of Chicken broth powder
-Bay leaves
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- Audio file(s) downloaded from -
How to prepare Chile Rellenos.
Let me demonstrate the way to prepare a delicious, traditional Chile Relleno using the perfect technique to achieve the finest results. The most thorough how to video you'll find on Chile Rellenos.
CHILE RELLENOS BAKE
View recipe here:
Low-carb, Keto, and vegetarian Chili Rellenos Bake is as good as Chile Rellenos from a restaurant; eat this as a casserole for lunch or dinner or as an appetizer sliced into squares for a party! If you like roasted green chiles and cheese, you’ll make this over and over.
Corn & California Cheese Chile Rellenos
Chile Rellenos made with grilled corn, green onions, and of course, lots of Real California cheese is the perfect south of the border meal for warm summer nights.
Presented by Real California Milk #ReturnToReal
Learn more:
CORN AND CHEESE STUFFED POBLANOS
Serves 6
INGREDIENTS
4 small poblano chiles
2 Tbsp canola oil
Kosher salt, to taste
2 ears corn
1 large bunch scallions, ends and tops trimmed
1 cup Asadero cheese, crumbled
1 cup Oaxaca cheese, medium dice
grated zest of half a lime
1 tsp ground cumin
Garnish:
1/4 cup crema
1/4 cup crumbled cotija cheese
2 tomatoes, diced
1 tablespoon chopped cilantro
lime wedges
INSTRUCTIONS
1. Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1
Tbsp oil and 1/2 tsp salt. Roast until they begin to brown and soften, about 15 minutes.
2. Heat a grill pan, toss the corn and green onion with the 1 Tbsp oil and sprinkle with 1/2
tsp salt and 1/2 teaspoon cumin. Grill until slightly charred all over, 10-15 minutes. Let
cool.
3. Cut a 2-inch slit lengthwise into each pepper, and remove the seeds (peel the skin, if
desired).
4. Remove the corn kernels from the cob and chop the scallions. Stir in the cheeses,
cilantro, lime zest and 1/2 tsp cumin. Season with salt.
5. Spoon the corn cheese mixture into the peppers. Return the peppers to the oven and
bake until the cheese is slightly golden, about 8 minutes.
6. Garnish with crema drizzle, tomatoes, cotija and cilantro.
7. Serve with lime wedges, rice, beans and tortillas.
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