Chiles Rellenos Mexican Dish Stuff Chile Poblano With Mild Cheddar Cheese Cover With Homemade Simmer Fresh Mexican Salsa Food

CLASSIC CHILI POBLANO RELLENOS

Steps:

• Roast the chiles:.
• Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
• Keep the broiler on.
• Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
• In a large saucepan, heat 1/2" of shortening till very hot.
• Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
• Serve immediately, accompanied by your favorite salsa. Enjoy!

REAL CHILES 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, 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.

CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO

Steps:

• On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
• Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
• In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
• Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
• Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
• Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
• Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
• Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
• Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
• Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
• Pour tomato sauce over chile and crumble queso fresco on top.

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.