CHILES RELLENOS
Provided by Marcela Valladolid
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Char the chiles.
- Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
- Let them soften.
- Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
- Remove the skin.
- Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
- Open the chiles.
- Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
- Prepare the sauce.
- Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
- Make the filling.
- Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
- Stuff the chiles.
- Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
- Mix the batter.
- Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
- Batter and fry.
- Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
- Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
- Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
- Eat!
- Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.
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.
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
- Top with chiles.
- Add remaining cheese.
- Place flour in medium bowl.
- Gradually add milk, stirring until smooth.
- Add eggs, stir until well blended.
- Pour mixture over Cheese.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
EASY CHILES RELLENOS
Make and share this Easy Chiles Rellenos recipe from Food.com.
Provided by aronsinvest
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease one 9 x 9 inch baking dish.
- arrange chili strips in baking dish.
- Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
- Season with salt & pepper.
- Pour over chilis & cheese.
- Bake until custard is firm in center about 25 minutes.
- Serve with salsa.
Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5
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.
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
TASTY CHILE RELLENO BAKE
Make and share this Tasty Chile Relleno Bake recipe from Food.com.
Provided by puppitypup
Categories Cheese
Time 35m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9x9 pan.
- Tear each chili so it lies flat and spread into pan.
- Sprinkle cheese over chilis.
- Mix together remaining ingredients and pour over cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18
OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
EASY CHILE RELLENO CASSEROLE
This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.
Provided by Hazelruthe
Categories Mexican
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat Half& Half with eggs and flour til smooth.
- Split open the chilies, rinse and remove seeds.
- Wipe dry with paper towels.
- Mix together the cheeses setting aside 1/2 cup cheese for the topping.
- In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
- Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
- Bake uncovered for 1 hour at 375 degrees.
- Enjoy!
More about "chile relleno recipe easy food"
CHILES RELLENOS MADE EASY RECIPE | MYRECIPES
From myrecipes.com
CHILE RELLENO RECIPE EASY - TFRECIPES.COM
From tfrecipes.com
CHILE RELLENO CASSEROLE - GONNA WANT SECONDS
From gonnawantseconds.com
CHILE RELLENO CASSEROLE [VIDEO] | RECIPE [VIDEO] | MEXICAN ...
From pinterest.ca
EASY CHILE RELLENOS RECIPE - RUN EAT REPEAT
From runeatrepeat.com
SUPER EASY CHILE RELLENO CASSEROLE - EASY RECIPE CHEF
From easyrecipechef.com
RECIPE TO THE LIP-SMACKING CHILE RELLENO – STEAK FIGURES
From steakfigures.com
CHILE RELLENO RECIPE SAUCE – JUST EASY RECIPE
From justeasyrecipe.com
EASY CHILE RELLENO RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
HATCH CHILES RELLENOS RECIPE | FOOD & WINE
From foodandwine.com
CHILE RELLENO RECIPE (TRADITIONAL MEXICAN RECIPE) - EATING ...
From eatingrichly.com
MEXICAN INSPIRED CHILE RELLENO SAUCE - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE
From thespruceeats.com
CHILE RELLENO CASSEROLE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
10 BEST CHILE RELLENO RECIPES - YUMMLY
From yummly.com
EASY CHEESY CHILE RELLENO CASSEROLE - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHILE RELLENO RECIPES | ALLRECIPES
From allrecipes.com
CHILI RELLENO CASSEROLE - NORINE'S NEST
From norinesnest.com
CHILE RELLENO RECIPE - FOOD FANATIC
From foodfanatic.com
CHILE RELLENO CASSEROLE - DISHES DELISH
From dishesdelish.com
CHILE RELLENO RICE WITH SALSA ROJA - PATI JINICH
From patijinich.com
CHILE RELLENO RECIPE POBLANO – JUST EASY RECIPE
From justeasyrecipe.com
BEST EASY CHILE RELLENO CASSEROLE - AUNT BEE'S RECIPES
From auntbeesrecipes.com
CHILE RELLENOS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PIONEER WOMAN CHILE RELLENO RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
8 EASY CHILE RELLENO CASSEROLE RECIPES - FOOD NEWS
From foodnewsnews.com
CHILE RELLENO RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
EASY RECIPE: TASTY ORTEGA CHILE RELLENO CASSEROLE - FOOD NEWS
From foodnewsnews.com
NEW MEXICO CHILI RELLENO RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHILE RELLENOS PHOTOS - ALLRECIPES.COM | MEXICAN FOOD ...
From pinterest.ca
INSTANT POT CHILI RELLENO CASSEROLE - ALL INFORMATION ...
From therecipes.info
EASY CHILE RELLENO CASSEROLE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BAKED CHILE RELLENO RECIPE EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHILE RELLENO RECIPE AIR FRYER - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CHILE RELLENO RECIPE VEGETARIAN – JUST EASY RECIPE
From justeasyrecipe.com
HOW TO MAKE CHILE RELLENO - KITCHN
From thekitchn.com
EASY CHILE RELLENOS CASSEROLE - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CHILE RELLENO WHITE SAUCE RECIPE IN 3 EASY AND IMPORTANT ...
From justmexicanfood.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
Related Search