|Fiery Appetizers (Chile Pepper Book)|
|by Nancy Gerlach|
Over seventy spicy recipes with a heat scale rating for each. Try Wild Guacamole, Clams Caliente, Fiery Fajitas, Quesadillas Bravas, and Peppery P...
Tip: Try chile relleno casserole for more results.
1 - 10 of 23 for ortega chile relleno casserole
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Brown meat and ... form layers of chiles, grated cheeses, ... for 35 to 40 minutes until cheese on top is brown and knife comes out clean when inserted.
Remove seeds from chiles. Put half ... minutes before cutting. Best when made and refrigerated several hours before baking. Serve with sour cream and salsa.
Layer chiles, then cheese ... seasonings together. Pour over chiles. Bake for 20 to 25 minutes or until brown. Bake at 375°F (400°F at higher altitudes).
Melt butter in a 9x13 baking pan. In separate bowl beat eggs, add flour, baking powder, spices, onion, butter from baking pan, peppers, cottage ...
Grease a 9 x 13 inch casserole. Lay 1/2 chiles in pan. Top ... puffy hot. Let stand 5 to 10 minutes before cutting. Serve with salsa. Makes 6 to 8 servings.
Clean and rinse chiles in cold water. ... again. Pour all of this over chile/cheese mixture. Bake at 350 degrees for 30-45 minutes or until golden brown.
Beat together eggs, flour, milk, cooking oil, garlic and salt. Grate cheese. Layer in baking pan, starting with chili, then cheese and then batter, ...
Brown meat and ... If using whole chiles, cut in ... inserted just off center of casserole comes out clean. ... minutes before serving. Great reheated!!!
Mix all above ingredients except tomato sauce. Bake for 35 minutes at 375 degrees. Pour tomato sauce on top and bake 5 more minutes.
Rinse Ortega chilies, dry on ... on bottom of casserole dish. Layer of ... over the chilies. Bake at 305 degrees for 1 hour. Cover until last 15 minutes.
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