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.
CHILES RELLENOS CON CARNE DE RES Y PLáTANO
Agasaja a tu familia con este exquisito platillo de chiles poblanos rellenos con carne, plátanos y queso. De inspiración mexicana, son fáciles de preparar no sólo para cualquier noche de entresemana, sino que son suficientemente bonitos como para compartir con invitados una fría noche de invierno.
Provided by My Food and Family
Categories Recetas de cena
Time 35m
Yield 8 porciones
Number Of Ingredients 7
Steps:
- Calienta el horno a 350ºF.
- Cocina revolviendo el tocino en una sartén grande a fuego medio, hasta que esté crujiente. Sácalo de la sartén con una cuchara ranurada sin deshacerte de la grasa en la sartén; reserva el tocino. Cocina los plátanos en la sartén revolviéndolos durante 5 min. o hasta que se doren. Transfiérelos a un tazón.
- Dora la carne molida en la sartén. Incorpórale 1/4 taza de la salsa de tomate. Cuando hierva, retira la sartén del fuego. Agrega el tocino, los plátanos y 3/4 taza del queso; rellena con esta mezcla los chiles. Ponlo en un molde de 13x9 pulgs. Ponle encima la salsa de tomate y el queso restantes.
- Hornea los chiles 15 min. o hasta que estén bien calientes y se haya derretido el queso. Sírvelos con copos de crema agria.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! -Irene Martin, Portales, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.
Nutrition Facts : Calories 352 calories, Fat 24g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 598mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.
CHILES RELLENOS DE CARNE Y MACARRONES
Esta versión del platillo clásico de chiles rellenos la reforzamos con macarrones con queso.
Provided by My Food and Family
Categories Casa
Time 1h
Yield 8 porciones
Number Of Ingredients 8
Steps:
- Calienta el horno a 350ºF.
- Licúa los tomates, la salsa para asar, la mitad de la cebolla, 1/4 taza de cilantro y 2 chiles hasta obtener una consistencia homogénea; vierte 2 tazas de esta mezcla en una fuente para hornear de 13x9 pulgs. Reserva la salsa restante. Pica la cebolla que queda.
- Prepara los macarrones como se indica en el paquete. Incorpora 4 Singles y revuelve hasta que se derritan. Entretanto, dora la carne con la cebolla picada en una sartén grande; escúrrela. Incorpora la mezcla de carne y el cilantro restante a los macarrones que preparaste; rellena los chiles restantes con esto. Pon los chiles rellenos sobre la salsa en la fuente para hornear; cúbrelos con la salsa restante. Tápalos.
- Hornea los chiles durante 25 min. o hasta que estén completamente calientes. Corta las rebanadas de Singles restantes por la mitad; ponlas sobre los chiles. Hornéalos, destapados, durante 2 min. o hasta que los Singles se derritan.
Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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