Comida Kraft
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Oven-Baked Chiles Rellenos

Oven-Baked Chiles Rellenos is rated 3.1666666666666665 out of 5 by 12.
Prep Time
15
min.
Total Time
50
min.
Servings

8 servings

These chiles rellenos are baked with cream cheese, cheddar cheese and a blend of shredded Colby and Monterey Jack cheeses.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
  • Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
  • Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Roast Poblano Chiles

Preheat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 2 min. or until skins blister and turn black; turn over. Continue broiling and turning until chiles are blistered and charred on all sides. Place in bowl; cover with damp kitchen towel or paper towels. Cool. Carefully peel chiles; discard skins. Seed, devein and remove stems, if desired.

Creative Leftovers

Have some leftover cilantro sauce? Cover and refrigerate up to 3 days. Serve as a dip for cut-up fresh vegetables or RITZ Crackers.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 210
Total fat 17g
Saturated fat 9g
Cholesterol 205mg
Sodium 170mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 4g
Protein 9g
% Daily Value
Vitamin A 25 %DV
Vitamin C 90 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I was really disappointed by this. I was really disappointed by this. I was picturing battered/fried type chiles rellenos. The recipe seemed strange with the egg mix, but there was lots of other recipes just like this online and in my cookbook. It basically turned out like a thick omelete with stuffed chiles in it. We did like the cheesy stuffing and the chiles, and the eggs weren't terrible, but it just wasn't what I had hoped for.
Date published: 2007-01-15
Rated 1 out of 5 by from This was really hard to make and it didn't turn out well at all. This was really hard to make and it didn't turn out well at all. The egg mixture didn't stick to the pepper at all and I wound up with some stuffed peppers surrounded by the baked eggs. I love to cook and try all sorts of recipes but this one was really dissapointing.
Date published: 2006-10-24
Rated 5 out of 5 by from We made this recipe, and could not believe how easy it was! We made this recipe, and could not believe how easy it was! It tasted great and was a huge hit at our game party. Everyone begged for the recipe, and it was so easy, we were able to spend more time with our friends instead of spending so much time in the kitchen!
Date published: 2006-12-05
Rated 2 out of 5 by from The egg/milk topping was wierd. The egg/milk topping was wierd. It really didn't turn out. I also used monteray jack and mozarella since I wanted a pure white cheese sauce. The actual peppers themselves turned out great. I say try the recipe without the egg topping and it should be great.
Date published: 2007-01-17
Rated 2 out of 5 by from If you dip the chilies into the egg mix then into flour, then fry them in oil until brown you will... If you dip the chilies into the egg mix then into flour, then fry them in oil until brown you will get the nice brown chiles you are looking for. Make sure the chiles are covered completly and you have enough oil.
Date published: 2007-09-12
Rated 3 out of 5 by from I would make this recipe again but with modifications. I would make this recipe again but with modifications. The eggs didn't provide a batter like I thought - next time may try a batter. Actual chile w/cheese was great.
Date published: 2006-05-30
Rated 5 out of 5 by from delicious! delicious! the garlic and cilantro sour cream mixture really complements the chiles rellenos perfectly! a big hit! longer prep time than listed i found, though.
Date published: 2006-01-26
Rated 4 out of 5 by from We shredded a chicken breast and added it to the cheese mix. We shredded a chicken breast and added it to the cheese mix. It turned out great. Everyone but me liked the egg mixture. Next time we'll try frying it.
Date published: 2007-10-31
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