Chile Rellenos With Tomato Sauce Food

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CHILES RELLENOS WITH TOMATO SAUCE



Chiles Rellenos With Tomato Sauce image

Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.

Provided by cookiedog

Categories     Cheese

Time 1h20m

Yield 6 chiles

Number Of Ingredients 12

6 large mild green chilies (I use a combination of Poblanos and Anaheim)
1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
flour
4 eggs, separated
oil, 1 inch deep for frying
sour cream, and
cilantro (to garnish)
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, crushed
1 (28 ounce) can solid-pack tomatoes, pureed briefly in blender
2 1/2 cups chicken broth

Steps:

  • Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
  • Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
  • Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
  • Remove charred peels from chiles.
  • I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
  • Fill each chile with several strips of cheese, roll in flour, and set aside.
  • Beat egg whites until stiff; slightly beat yolks and fold into whites.
  • Heat oil in a large skillet to 360F-400°F.
  • Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
  • Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
  • You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
  • Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
  • Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 16

8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
1 1/2 pounds tomatoes, cored and chopped
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves
7 black peppercorns
2 small bay leaves
1 cinnamon stick
1 sprig fresh cilantro, plus leaves for garnish
4 cups low-sodium chicken broth
Kosher salt
Vegetable oil, for frying
6 large eggs, separated
All-purpose flour, for dredging

Steps:

  • Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
  • Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
  • Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
  • Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
  • Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE



Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 29

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
8 poblano chiles
2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil
Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped
1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish

Steps:

  • For the pulled chicken: Preheat the oven to 350 degrees F.
  • Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.
  • Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
  • For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
  • For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
  • For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
  • For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
  • Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
  • To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.

CHILES RELLENOS



Chiles Rellenos image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 large poblano peppers
4 eggs, yolks and whites separated
4 eggs, yolks and whites separated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese
1/2 cup fresh corn (or frozen if unavailable)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
1 tablespoon olive oil
1/2 yellow onion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cloves garlic
1/2 cup chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included)
1 tablespoon fresh cilantro leaves
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
  • Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
  • Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
  • Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
  • Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)



Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso) image

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Provided by Shelley Wiseman

Categories     Cheese     Egg     Tomato     Fry     Roast     Vegetarian     Quick & Easy     Hot Pepper     Gourmet

Yield 4 servings

Number Of Ingredients 19

For chiles:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
For sauce:
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
For frying the chiles and serving:
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
Special Equipment
a deep-fat thermometer

Steps:

  • Roast chiles:
  • Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  • Make tomato sauce while chiles stand:
  • Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  • Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
  • Stuff and fry chiles:
  • Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
  • Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
  • Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
  • While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
  • Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  • When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  • Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

CHILE RELLENOS WITH TOMATO SAUCE



Chile Rellenos with Tomato Sauce image

There really isn't a true recipe for these as my mother in law never measured anything it was just by feel. I use more rather then less when using like the cheese and the sauce is just the same, I don't always use the tomato paste but I use a can of diced tomatoes and less chicken broth I just judge on what I think is right. I...

Provided by Jean Romero

Categories     Other Sauces

Time 1h15m

Number Of Ingredients 16

4 large fresh poblano chilies
4 stick monterey jack cheese
for the tomato sauce
1/4 c canola oil
2 Tbsp flour
1/8 c chile powder
8 oz tomato paste
11/2 c chicken broth
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion salt
1 medium diced onion
for egg mixture
3 large eggs
1/4 tsp salt
1/3 c flour

Steps:

  • 1. I roast the chilies on the BBQ grill, roast them til they are blistered but not burned on all sides, when you think they are done place them in a plastic bag and sweat for at least 10 minutes. Take one chili out of the bag and very gently peel the skin off starting at the top where the stem is, place on a paper towel,continue till they are all done, now take a knife and slit the chilies down from the stem to the bottom careful not to cut through the other side, now cut the seeds out and the wipe the chili with paper towel to get the rest of the seeds, be very careful so as not to break them, I use a few extra chilies just in case they get ruined when you do this process.
  • 2. now place the cut up cheese stick in the chili and close, I use tooth picks to hold in place. You want enough cheese in side the chili to make, I cut the cheese in strip and use 3 or 4 for each chili.
  • 3. Make the egg mixture beat the egg whites til they form soft peaks and then add the salt and one yolk at a time, this mixture should be foamy . Now I dust each chili with flour and then dip the chili in the egg mixture, when dipping in the egg mixture I use a large spatula to lower the chili into the mixture and to lower them into the fry pan with about 1 inch oil I use canola oil, I do one at a time sometimes two, cook on one side til golden brown and flip over and cook the other side, take out and place on paper towel to drain, when your done with frying the chilies I place them in the oven and cook them at 350* for about 5 to 10 minutes on top of paper towels (use lots of them) to drain more oil from the chilies as they absorb a lot of the oil when you fry them.
  • 4. To make your tomato sauce in a large sauce pan place oil in and have the burner turned to med heat, add enough flour and make a paste, ( I know it said 2 tab. flour but you have to add more about 3 or 4 you have to be the judge on this one) cook for a few minutes then add the spices and tomato paste, now the chicken broth, now saute a medium onion and add to your sauce. Pour sauce over your cooked chilies and enjoy. I use sometimes use diced tomatoes with juice in place of the tomato paste and then use less chicken broth, you just judge how much while cooking this.

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Make and share this Chiles Rellenos in Tomato Broth recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Peppers

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, undrained and pureed
1/2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken stock
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)

Steps:

  • Brown onions in lard.
  • Add tomatoes, cinnamon and pepper.
  • Cook briskly until sauce becomes the consistency of a thick tomato sauce.
  • Add stock, simmer partially covered for 45 minutes.
  • Stuff chiles with cheese and hold together with skewers.
  • Batter: Beat whites to stiff peaks with 1/2 tsp salt.
  • Beat in yolks 2 at a time until well incorporated.
  • Beat in flour.
  • Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
  • Baste tops with hot oil.
  • When they are golden on bottom, turn over and cook other side.
  • Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
  • To serve, place a pool of sauce in a bowl and top with a chile.
  • Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
  • The oil can then be used to cook the chiles.

CHILLI RELLENOS RECIPE - (4.2/5)



Chilli Rellenos Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 13

4 Pasilla, poblano or anaheim chilies
1 pound queso fresco cheese or Mexican 4 cheese blend
3 eggs
1 tablespoon flour
1 cup oil
FOR THE SAUCE
4 roma tomatoes
1 cup water
1/2 tablespoon minced garlic
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon flour
1 tablespoon chopped oregano leaves

Steps:

  • 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. Tomato sauce: 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.

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

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

1 cup half-and-half
2 eggs
1/3 cup flour
3 (4 ounce) cans whole green chilies
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated
1 (8 ounce) can tomato sauce

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!

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From goya.com


CHICKEN CHILES RELLENOS IN TOMATO CREAM SAUCE - COOKING ON ...
Chicken Chiles Rellenos with Tomato Cream Sauce. Chiles Rellenos take on a whole new look and feel in this baked and vegetable stuffed version. Poblano chiles are roasted then stuffed with chicken, mushrooms, spinach, sweet corn and more and drenched in a beautiful tomato cream sauce. Baked as opposed to fried, this is a very special Mexican stuffed pepper …
From highlandsranchfoodie.com


CHILES RELLENOS — POBLANO CHILES STUFFED WITH CHEESE AND ...
Jan 29, 2014 - A Classic Mexican Recipe Chiles are the essence of Mexico. Vibrant in color and intense in flavor, they are found in many Mexican dishes. Chiles Rellenos, a Mexican classic, feature poblano chiles stuffed with cheese, dipped in egg, then fried until golden and served in a shining pool of tomato sauce. Chiles Rellenos M…
From pinterest.com


HOW TO MAKE CHILES RELLENOS WITH OAXACA CHEESE IN …
How to make chilles rellenos/stuffed poblano peppers. This recipe has been in my family for generations and I cherish it so much. The truth is stuffed pepper...
From youtube.com


HOW TO MAKE CHILE RELLENO SAUCE RECIPE - MONTALVOSPIRITS
But instead of serving a chile relleno on a puddle of tomato sauce in the traditional style, Ellen Scriven would pour the stiff egg mixture over a cast iron pan full of roasted chiles and tomatoes, and bake the pan in the wood-fired cookstove, using only a fraction of the grease. How do you keep chili rellenos from falling apart? If a pepper falls apart as you are stuffing it, do …
From montalvospirits.com


CHILES RELLENOS - MEXICO - THE CHILLI WORKSHOP
Make the sauce first and keep warm. Spicy Tomato sauce. Heat the oil in a saucepan to medium heat. Add onion, garlic, and Jalapeno. Sauté until the onions are translucent. Add chilli powder (if using) – stir for one minute. Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes. Add chicken stock and pepper.
From chilliworkshop.co.uk


CHILE RELLENO RECIPE WITH TOMATO SAUCE | DEPORECIPE.CO
Chile Relleno Recipe With Tomato Sauce. Chilli rellenos recipe 4 2 5 turkey spinach chile relleno with fresh tomato sauce jennie o recipes chiles rellenos closet cooking authentic chiles rellenos recipe step by
From deporecipe.co


10 BEST CHILE RELLENO SAUCE RECIPES - YUMMLY
Tomato Sauce DanielBZ. San Marzano crushed tomatoes, garlic, olive oil, onion, fresh basil and 1 more. Guided. Easy Butter Toffee Sauce McCormick. McCormick Pure Vanilla Extract, heavy cream, sugar, butter.
From yummly.com


CHILES RELLENOS WITH TOMATO SAUCE - COOKEATSHARE
View top rated Chiles rellenos with tomato sauce recipes with ratings and reviews. Baked Fish With Tomato Sauce, Baked Risotto With Tomato Sauce And Pecorino (Romano), Cod Steaks…
From cookeatshare.com


MEXICAN INSPIRED CHILE RELLENO SAUCE - FOOD HEAVEN MADE EASY
1/4 cup of chopped cilantro leaves. Instructions. In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame. Slowly add in flour and mix into the sautéed ingredients. A …
From foodheavenmadeeasy.com


CHILE RELLENO WITH RANCHERO SAUCE - THE LITTLE FERRARO KITCHEN
1) Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes. 2) Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown. 3) Add tomatoes with its juice and bay leaf and bring to a boil.
From littleferrarokitchen.com


SAUCE FOR CHILE RELLENOS - ALL INFORMATION ABOUT HEALTHY ...
Mexican Inspired Chile Relleno Sauce - Food Heaven Made Easy best foodheavenmadeeasy.com. 1/4 cup of chopped cilantro leaves. Instructions. In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame. Slowly add in flour and mix into the sautéed ingredients. A pasty …
From therecipes.info


TOMATO SAUCE WITH CHILI RECIPES
2021-05-09 · So, whether you should use tomato paste or sauce in chili is a matter of choice. Some people use canned tomatoes in chili. So, you can also go with this option. Tomato paste has a thick texture that makes chili less soupy. Those who use tomato sauce complain of soupy stew. Hence, it is a matter of choice and consistency. Enjoy the ...
From tfrecipes.com


CHILES RELLENOS WITH SAUCE RECIPES
Chile Relleno Tomato Sauce, for serving, recipe follows: 1 tablespoon olive oil: 1/2 yellow onion, chopped: 1 teaspoon ground cumin: 1/4 teaspoon cayenne pepper: 2 cloves garlic: 1/2 cup chicken stock: One 14-ounce can whole tomatoes, roughly chopped (juice included) 1 tablespoon fresh cilantro leaves: 1 teaspoon white wine vinegar
From tfrecipes.com


CHILES RELLENOS WITH TOMATO-AND-AVOCADO SALSA RECIPE ...
Transfer the chiles rellenos to plates, spoon the salsa on top and serve. Make Ahead The unbaked stuffed poblanos and the tomato-and-avocado salsa can …
From foodandwine.com


CHILES RELLENOS — POBLANO CHILES STUFFED WITH CHEESE AND ...
A Classic Mexican Recipe Chiles are the essence of Mexico. Vibrant in color and intense in flavor, they are found in many Mexican dishes. Chiles Rellenos, a Mexican classic, feature poblano chiles stuffed with cheese, dipped in egg, then fried until golden and served in a shining pool of tomato sauce. Chiles Rellenos Makes 6…
From kathleeniscookinginmexico.wordpress.com


CHILES RELLENOS WITH TOMATO SAUCE RECIPE - FOOD.COM ...
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From pinterest.com


15 MINUTE • CHILI RELLENO SAUCE • LOAVES AND DISHES
Instructions. Add the spices to a pan over medium heat on the stove top and allow the spices to toast in the pan (about 1-2 minutes). Add the flour and toast that as well for 1 minute. Add the vegetable oil, broth and paste. Bring to a simmer and serve.
From loavesanddishes.net


HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE MOUNTAIN KITCHEN
Making the Sauce for Authentic Chiles Rellenos. To make the sauce, first, roughly chop the onion and garlic. Add them to a food processor or blender. Puree until smooth. Heat the olive oil in a 4-quart saucepan over medium-high heat. When the oil is hot, use caution and pour the tomato puree into the hot oil and stand back! According to Mexican ...
From themountainkitchen.com


CHILES RELLENOS CHICKEN WITH SPICED BLACK BEANS - FOR THE ...
Those elements – plus savory tomato sauce and spiced black beans – come together in this Chiles Rellenos Chicken with Spiced Black Beans for an easy dinner thats bursting with flavor. All the flavors of classic chiles rellenos elevate simple chicken into a satisfying, healthy, and delicious main course.
From fortheperfectbite.com


HATCH CHILE RELLENO ENCHILADA ... THE RANDY SPECIAL ...
Instructions: Ready your Relleno (from the options above) pour 1-2 jars of Sun-Dried Chile into a saucepan, and warm on low heat. On a plate, place some of the warmed-up Sun-Dried Chile on the bottom and top with 1-2 Hatch Green Chile Corn Tortillas. Place your Relleno onto the tortilla and top with cheese. Add some more sauce on top and then ...
From freshchileco.com


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