Cheese Stuffed Chile Rellenos Egg Rolls Food

CHILES RELLENOS (STUFFED PEPPERS)

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.

EASY CHILE RELLENO EGG ROLLS

Steps:

• Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
• Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
• Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
• Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

CHILES RELLENO

Steps:

• Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
• Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
• Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
• Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
• Heat the oil in a large skillet over medium heat.
• Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
• To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
• Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
• Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
• Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
• Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
• Serve with: Authentic Mexican Rice and Refried beans

CHILE RELLENOS STUFFED CHICKEN

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.

CHILI-CHEESE EGG ROLLS

Steps:

• In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.

CHILES RELLENOS STUFFED WITH MEXICAN QUESO

Steps:

• Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep heavy large skillet over medium heat until it shimmers.
• Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
• Taste, and season with pepper, and more salt, if desired.
• Set aside, but keep warm over low heat.
• Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
• Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
• Carefully rub off skins from chilies, leaving stems attached.
• Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
• Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
• Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
• Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
• While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
• Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
• Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
• When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
• Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
• Transfer chilies with a slotted spoon to paper towels to drain.
• Meanwhile, re-heat sauce.
• Ladle sauce onto plates and place a chili on top of sauce.

TEXAS EGG ROLLS

Steps:

• Heat 1/2 inch of oil in a large skillet, or preheat a deep-fryer to 350 degrees F (175 degrees C).
• Insert a piece of cheese into each chile. Place a stuffed chile diagonally across the egg roll wrapper. Moisten all four sides of the wrapper with water. Fold the sides in and gently press to seal the ends. Starting at the bottom fold the point up and gently press around the chili. Roll up and seal the edges.
• Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. When the first side in nice and brown gently flip over and brown the other side. Work in small batches so the egg rolls don't touch while frying. Remove from the oil to drain on paper towels. Serve warm.

CHILES RELLENOS SQUARES

Steps:

• Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

SOUTHWEST SCOTCH EGG RELLENOS

Steps:

• Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
• While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
• Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
• Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
• Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
• Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
• The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!

BAKED CHILES RELLENOS

Steps:

• Preheat oven to 350 degrees
• Open and drain can of chiles, and place on a paper towel to pat dry.
• Spray a 9 x 13 baking dish with non-stick spray.
• Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish.
• Sprinkle top with cheddar cheese.
• Beat eggs and combine with flour, beat until smooth.
• Add in milk, salt, pepper, and hot sauce.
• Pour egg mixture over the chiles.
• Bake in preheated oven, uncovered for 45 minutes or until a toothpick inserted into the egg mixture comes out clean.
• Serve with salsa and sour cream.

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS

Steps:

• Drain green chiles.
• Sprinkle cornstarch on sheet pan.
• Open up chile and place on egg roll wrapper with corner facing you.
• Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
• Toss in cornstarch, dusting liberally.
• (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
• Drain on paper towels and keep warm in 250 oven.
• Serve as a side dish or appetizer with your favorite Mexican meal.
• Add your favorite condi- ments/sauces.

STUFFED CHILI RELLENOS

Steps:

• Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
• depending on your tolerance for heat, remove some of the inside rib,.
• Combine ground meat, sausage, onion, mushroom, salt and pepper,.
• roll into 3 sausage shaped balls and press into Poblanos,.
• Cover meat mixture with sliced tomatoes and then with grated cheese,.
• Melt oil in large fry pan coating bottom,.
• Coat the outside of Poblano with egg and then Panko reserving 1/3,.
• place in med low heated pan with slit facing up,.
• Sprinkle remaining egg and Panko over grated cheese,.
• Cover and cook over med low heat until interior meat temp reaches 170 degrees.

DEEP-FRIED CHILES RELLENOS

Steps:

• Gather the ingredients.
• Drain the chiles and cut slits in the side of each one, taking care to keep them in one piece.
• Remove the seeds and membrane.
• Cut the cheese into sticks about an inch shorter than chiles in length and 1/2 inch in width and thickness.
• Place the cheese sticks inside the chiles and press the sides together gently to seal.
• Place the 1/2 cup of flour in a dish and thoroughly coat each chile pepper.
• Place the stuffed chiles on a waxed paper-lined cookie sheet and chill for an hour.
• Beat the egg whites until stiff.
• In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth.
• Gently fold the beaten egg whites into the yolks mixture to make a batter.
• Preheat a deep fryer to 375 F. and add oil for frying.
• Dip each chile into the batter and then place on a saucer.
• Slide the stuffed chiles from the saucer into the hot oil.
• Fry about 4 minutes, until the chiles are puffed and golden.
• Serve and enjoy.

CHILES RELLENOS (MEXICAN-STYLE CHEESE-STUFFED CHILIES) RECIPE

Steps:

• For the Salsa Ranchera and Chilies: Adjust rack to 4 inches below broiler and preheat broiler to high. Place Poblanos, tomatoes, onion, serranos, and garlic on a foil-lined rimmed baking sheet. Broil until chilies are blackened on top, about 5 minutes. Flip chilies to expose another un-blackened surface and continue broiling for another 5 minutes. Turn chilies one more time, flip tomatoes, and continue broiling until chilies are blackened all over, a few minutes longer.
• Transfer tomatoes, onion, garlic, serranos, stock, and cilantro to the bowl of a food processor or blender. Wrap Poblanos with foil from baking sheet and set them aside to steam. Process salsa until smooth but still a little chunky.
• Heat 1 tablespoon (15ml) lard or oil in a medium saucepan until just starting to smoke. Immediately pour all of the salsa into pan (it will bubble very violently). Bring to a simmer and cook until reduced by about 1/2 cup. Season to taste with salt and pepper and set aside.

TRADITIONAL CHILES RELLENOS DE QUESO (CHILES STUFFED WITH CHEESE

Steps:

• Chiles:.
• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• Wrap chiles in a damp cloth or plastic bag for 20 minutes.
• The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
• Rinse chiles and pat dry.
• Filling:.
• Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
• Stuff filling into the slits in the chiles.
• Batter:.
• Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
• Beat egg whites until they are stiff, but not dry.
• Add salt and egg yolks, one at a time, beating well after each addition.
• Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
• Fry chiles in hot oil, turn occasionally, until golden.
• Drain on paper towels.
• Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.