Chile Rellenos With Tomato Sauce Food

CHILES RELLENOS WITH TOMATO SAUCE

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

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.

CHILES RELLENOS

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.

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

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

Steps:

• To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
• Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
• Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
• In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
• Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
• Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
• Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.

BAKED CHILES RELLENOS WITH SMOKY TOMATO SAUCE

Steps:

• 1. To make Chiles Rellenos: Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon. 2. Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese. 3. Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks. 4. Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate. 5. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden. 6. To make Sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth. Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.

HEALTHIER BAKED CHILES RELLENOS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

CHILES RELLENOS

Steps:

• Insert a strip of cheese into each chile.
• In a medium sized bowl, beat egg whites until they form soft peaks.
• In a small bowl, beat egg yolks slightly.
• Gently fold into egg whites.
• Add 3 tablespoons flour, and fold in just until blended.
• In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
• Roll the chiles in flour.
• With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
• Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
• Preheat oven to 350.
• In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
• Simmer, stirring occasionally, about 10 minutes.
• Place chiles in a 13x9 glass casserole or baking pan.
• Spoon the sauce on top of the chiles.
• Sprinkle the cheddar cheese on top.
• Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
• Serve with sour cream.

CHILE RELLENO CASSEROLE

Steps:

• Grease a 8-9" square baking dish.
• Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
• Mix flour, milk and eggs.
• Pour over layered ingredients.
• Bake at 350 degrees F for 45 minutes.
• Pour tomato sauce over top and bake for an additional 15 minutes.
• Let stand for 5 minutes before serving.

CHILES RELLENOS IN TOMATO BROTH

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.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

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

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.

CHILES RELLENOS WITH SAUCE

Steps:

• Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
• Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
• Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
• Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
• Pour some sauce over each relleno and serve.
• SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.

DIANA DáVILA'S CHILES RELLENOS

Steps:

• Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
• Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
• Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
• Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
• Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
• Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
• Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
• Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
• Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
• Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
• When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.