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Results 1 - 10 of 12 for chili relleno stuffing

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Canned chiles, whole, may be substituted for fresh roasted chiles. The complete process is as follows: Toast the chile peppers on griddle and be ...

Broil peppers 2-inches ... with a stuffed chili. Cover with ... second side. Drain on paper toweling; keep warm in 300F oven while preparing remainder.

Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. ...

In blender, combine: 1/4 c. flour 1 1/4 c. milk 1/2 tsp. salt Pepper, dash of Tabasco sauce and paprika to taste Place the stuffed chilies in a ...

Drain and slit ... once gently. Drain rellenos on paper towels. ... heated Ortega Green Chili Salsa. Leftover chilies ... Makes about 6 Chilies Rellenos.

About 45 minutes ... of each whole chili. Arrange stuffed ... top is golden brown and knife inserted in center comes out clean. Makes 6 main dish servings.

Spray shallow 2 ... of each whole chili. Arrange stuffed ... top is golden brown and knife inserted in center comes out clean. Makes 6 main dish servings.

Grease a 2 ... of each whole chili. Arrange stuffed ... salt. Stir to break up tomatoes. Simmer uncovered for 45 minutes and mixture has slightly thickened.

MICROWAVE: Place chilies ... slit in each chili. Remove seeds. ... mixture remains on the bottom, rotating dish twice. Let stand, covered for 6-8 minutes.

Cut cheese into 1/4 inch x 2 inch rectangles. Stuff each whole chiles with cheese. Dip in flour to coat. Set aside. Separate whites from yolks. Beat ...

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