Tip: Try relleno stuffing for more results.

1 - 10 of 12 for chili relleno stuffing

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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. ...

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

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.

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.

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.

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 ...

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

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