Chile Relleno Dippers Food

CHILE RELLENO DIP WITH STAR CHIPS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut out 3-inch stars from the wonton wrappers using a cookie cutter; lightly brush both sides with vegetable oil and arrange on the prepared baking sheets. Sprinkle with salt. Bake, switching the pans halfway through, until the chips are golden brown and crisp, 12 to 15 minutes; let cool on the baking sheets.
• Preheat the broiler. Put the poblanos on a separate baking sheet and broil, turning once, until charred, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap and let sit 10 minutes. Peel off the skin and remove the stems and seeds. Roughly chop the poblanos.
• Combine the poblanos, canned chiles, cream cheese, 1/2 cup shredded cheese and 1/4 cup enchilada sauce in a large bowl. Beat with a mixer on medium-high speed until smooth, 2 to 3 minutes. Transfer to a shallow 1 1/2-quart baking dish and top with the remaining 2 tablespoons enchilada sauce and 3/4 cup shredded cheese. Bake until the dip is bubbling, about 20 minutes. Top with pickled jalapenos and serve with the star chips.

CHILE RELLENO DIP

Steps:

• Line a baking sheet with aluminum foil and place the poblanos on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
• Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the poblanos and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
• Remove from the oven and loosely cover the peppers with aluminum foil or plastic wrap to keep in some of the heat to help them steam. Let them sit for 5 minutes.
• Uncover the peppers and pull and rub off as much of the blackened skin as possible. It doesn't have to be perfect. (View step-by-step photos on how to roast poblano peppers.)
• Transfer the clean peppers to a cutting board, discard the stems, and finely dice them. (If you don't want the dip to be a little spicy, you can remove and discard the seeds before dicing. Otherwise, leave them in.)
• Transfer diced poblanos to a large bowl and set aside.
• Preheat oven to 350°F.
• Heat 1 tablespoon of butter in a small skillet over medium-high heat. When melted, add corn, onion, and garlic. Saute for 8 minutes, stirring occasionally, until onions have softened.
• Transfer the corn mixture to the large bowl with roasted poblanos. Add the cream cheese, sour cream, shredded cheese, salt, lime juice, and ground cumin.
• Mix together with a fork or an electric hand mixer until fully combined.
• Transfer the dip to a square 8x8 baking dish.
• In a small bowl, add the remaining 2 tablespoons of butter and melt in the microwave in 15-second increments.
• When melted, add panko breadcrumbs and mix together with a fork until all the breadcrumbs are coated with butter.
• Top the dip with the breadcrumb mixture and bake for 35 minutes, or until breadcrumbs are toasted and the dip is bubbling.
• Serve with tortilla chips and enjoy.

CHILES RELLENOS

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.

CHILE RELLENO

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.

STUFFED PEPPERS (CHILES RELLENOS)

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.

CHILE RELLENOS DIP

Steps:

• in a bowl, whisk together half and half, eggs and flour and set aside.
• in another bowl mix cheeses together.
• place half the cheese in a well greased baking dish.
• top with the chiles then the egg mixture.
• sprinkle remaining cheese on top.
• pour tomato sauce over top.
• bake uncovered for 1 hour at 350.
• serve with tortilla chips.

CHILE RELLENO DIPPERS

Steps:

• Open cans of Green Chiles, rinse in colander, drain and place in medium size mixing bowl.
• Mix green chilies with cream cheese, shredded cheese, pepper, garlic powder, and salt.
• While mixing ingredients heat oil for frying (medium-high heat).
• Place cheese mixture in quart size zip-lock bag.
• Snip one corner off of bag.
• Squeeze mixture to start flow from hole.
• Pipe (squeeze) about 1 teaspoon of cheese mixture in the corner of each wonton skin.
• Roll wonton wrapper as you would for an egg roll.
• Fry in hot oil until light golden brown.
• After finished cooking serve either as dinner of appetizer with sides of sour cream, salsa and green chili sauce (Stokes).

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.