CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
CHILES RELLENOS
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! -Irene Martin, Portales, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.
Nutrition Facts : Calories 352 calories, Fat 24g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 598mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
BAKED CORN STUFFED CHILES RELLENOS
I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.
Provided by HeatherFeather
Categories Corn
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- ADVANCE prep of the corn and peppers:.
- Preheat grill or broiler to high heat.
- Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
- Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
- Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
- Immediately pop the peppers into a large, clean paper bag and roll top to seal.
- Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
- Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
- (All of the steps up to this point can be done in advance if needed).
- Preheat oven to 400°F.
- Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
- Mix the 2 chopped peppers with the roasted corn.
- Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
- Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
- Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
- Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
- Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
- Spray the tops of the stuffed chilies well with nonstick spray.
- Bake for 20 minutes or until golden and the filling is hot.
- Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Nutrition Facts : Calories 227.6, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 138.6, Carbohydrate 45.1, Fiber 4, Sugar 5.8, Protein 9
BAKED CHILES RELLENOS
Steps:
- Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
- Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
- Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
- For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
- Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
- Meanwhile, prepare the creamy spicy tomato sauce.
- Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.
Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
CHILE RELLENOS STUFFED CHICKEN
Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
STUFFED PEPPERS (CHILES RELLENOS)
Provided by Marian Burros
Categories appetizer
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 7
Steps:
- Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
- Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
- Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
- Roll chiles in flour to coat evenly; shake off excess.
- Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
- Heat enough oil in large frying pan to the depth of 1/4 inch.
- Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.
CHILES ANCHO RELLENOS
This traditional Mexican dish features whole baked ancho chiles stuffed with a delicious chicken filling and topped with a cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
- Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.
CHILES RELLENOS BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
More about "baked stuffed chiles rellenos food"
BAKED CHILE RELLENOS - ISABEL EATS
From isabeleats.com
4.7/5 (15)Total Time 40 minsCategory MainCalories 226 per serving
- Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
- Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
- Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can “sweat.”
- While the poblanos are sweating, combine green chiles, salt, cumin powder and corn in a small bowl.
10 BEST BAKED CHILE RELLENOS RECIPES | YUMMLY
From yummly.com
CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE - THE …
From thespruceeats.com
CHILE RELLENOS BAKE (VIDEO) – KALYN'S KITCHEN
From kalynskitchen.com
HOW TO MAKE CHILE RELLENO: AUTHENTIC MEXICAN CHILES …
From masterclass.com
BAKED CHILES RELLENOS WITH SHRIMP - SMALL GESTURES …
From smallgesturesmatter.com
CHICKEN STUFFED CHILE RELLENOS RECIPE - EATWELL101
From eatwell101.com
BEST CHILES RELLENOS RECIPE - HOW TO MAKE CHILES …
From delish.com
BAKED CHILES RELLENOS RECIPE | THE KITCHEN PREP BLOG
From thekitchenprepblog.com
BAKED CHILES RELLENOS - EASY PEASY MEALS
From eazypeazymealz.com
BAKED CHILES RELLENOS- BETTER THAN FRIED - BELLY LAUGH LIVING
From bellylaughliving.com
STUFFED CHILES – CHILES RELLENOS - GOYA FOODS
From goya.com
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
SKINNY CHILE RELLENOS {MEXICAN STUFFED PEPPERS} - THE …
From thegirlonbloor.com
GOAT CHEESE STUFFED BAKED CHILES RELLENOS - NATURAL COMFORT …
From naturalcomfortkitchen.com
BAKED CHILES RELLENOS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
CHILES RELLENOS~ROASTED AND STUFFED POBLANOS - LA PIñA EN LA COCINA
From pinaenlacocina.com
BAKED CHILES RELLENOS RECIPE | MYRECIPES
From myrecipes.com
BAKED CHILES RELLENOS WITH MOLE SAUCE – SAUCY LIPS FOODS
From saucylipsfoods.com
CLASSIC CHILES RELLENOS - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
BAKED CHILE RELLENOS WITH CORN AND CREMA RECIPE - SERIOUS EATS
From seriouseats.com
BAKED CHILES RELLENOS - SHEPHERD EXPRESS
From shepherdexpress.com
MEAT STUFFED CHILE RELLENO RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHILES RELLENOS - THE WOKS OF LIFE
From thewoksoflife.com
CHILES RELLENOS (MEXICAN-STYLE CHEESE-STUFFED CHILIES) RECIPE
From seriouseats.com
CHILE RELLENOS STUFFED WITH CHEESE (INCLUDES VIDEO) - HOW TO FEED …
From howtofeedaloon.com
MEAT STUFFED CHILE RELLENO RECIPE RECIPES ALL YOU NEED IS …
From tutdemy.com
AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP]
From mexicanfoodjournal.com
BAKED CHILES RELLENOS {STUFFED POBLANOS} - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
STUFFED POBLANO PEPPERS RECIPE (BEST VEGETARIAN CHILES RELLENOS ...
From globalkitchentravels.com
CHILES RELLENOS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BAKED CHILES RELLENOS WITH CHORIZO RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
HATCH CHILES RELLENOS RECIPE | FOOD & WINE
From foodandwine.com
CHEESE-STUFFED CHILE RELLENOS RECIPE - 2 DADS WITH BAGGAGE
From 2dadswithbaggage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love