21925 relleno casserole lightened slightly Recipes

summer squash, sliced (i used a mixture of zucchini and yellow), onion, chopped, carrot, shredded, healthy request cream of chicken soup, nonfat sour cream, cheddar cheese, shredded, cornstarch, mrs. dash seasoning mix, cornbread stuffing mix, your choice, chicken broth

whole green chiles, drained, shredded cheddar cheese, eggs, all-purpose flour, evaporated milk, shredded monterey jack cheese, green enchilada sauce

lean ground beef, onion, chopped, whole green chile peppers, drained, shredded cheddar cheese, divided, eggs, all-purpose flour, milk, salt and pepper to taste

shredded cheese, peppers , chile, diced, eggs, flour, evaporated milk

grated cheese (i use a mexican blend or a cheddar also works well), eggs, milk, flour, whole green chilies

reduced-fat mexican cheese blend, shredded (sargento s is 1 brand), evaporated skim milk, fat free egg substitute or 3 beaten eggs, corn tortillas , torn into 2 inch pieces, chopped mild green chilies, mild chunky salsa, salt, chopped cilantro, fat free sour cream or light sour cream

half-and-half cream, eggs, flour, whole green chilies, drained, monterey jack cheese, shredded, cheddar cheese, shredded, tomato sauce

green chilies (peeled, whole, mild & well-drained ), butter or 1 tbsp margarine, onion (chopped ), eggs, sour cream, all-purpose flour, salt, ground black pepper, corn tortillas (5 1/2 in size, cut into sml pieces), shredded monterey jack cheese (roughly 8 oz by weight), sour cream (to serve as garnish), salsa (to serve as garnish)

whole green chilies, monterey jack cheese, eggs, milk, all-purpose flour, baking powder, shredded cheddar cheese, marinara sauce (optional)

fresh poblano chiles or 2 large fresh anaheim chilies or 2 large green sweet peppers, shredded monterey jack pepper cheese, beaten eggs, milk, flour, baking powder, cayenne pepper, salt, mexican blend cheese (2 oz), picante sauce (optional), sour cream (optional)

ground beef, chopped onion, salt, black pepper, chopped green chilies, shredded monterey jack cheese, milk, flour, salt, black pepper, eggs, beaten, green hot pepper sauce

whole green chilies, green onions, sliced (can use more ), cheddar cheese, grated (or more if desired), monterey jack cheese, grated (or more if desired), eggs, milk or 4 cups half-and-half, flour, salt and pepper, favorite salsa (can use more )

whole chilies, shredded monterey jack cheese, flour, evaporated milk (5 oz), shredded cheddar cheese, eggs, salt

chopped green chili peppers, drained, longhorn cheddar cheese, shredded, nonfat milk, biscuit mix (i use baking mix aka bisquick .), egg substitute , or, eggs, lightly beaten, low fat cottage cheese, salsa (optional), sour cream (optional), plain yogurt (optional)

half-and-half, eggs, flour, whole green chilies, monterey jack cheese, grated, cheddar cheese, grated, tomato sauce

whole green chilies, lean ground beef, cheddar cheese, monterey jack cheese, taco seasoning, garlic cloves, chopped, all-purpose flour, eggs, evaporated milk, water

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

monterey jack cheese, cheddar cheese, white flour, dozen egg, whole green chilies (ortega), green chili salsa, tomato sauce