CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
CHILES RELLENOS
This has got to be one of the simplest ways to make this yummy dish! And it's virtually mess free! These rellenos can be fried in oil or baked in the oven, depending on how you like it. If you like Mexican but don't like spicy stuff, you might like this. The canned green chilies don't tend to be very hot. Also use mild to hot salsa, depending on your family's taste. Great served with traditional refried beans and rice.
Provided by A Good Thing
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them.
- Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four.
- Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown).
- While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power).
- If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately.
- They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.
Nutrition Facts : Calories 362.2, Fat 19.8, SaturatedFat 11.4, Cholesterol 50.3, Sodium 1274.6, Carbohydrate 29.3, Fiber 3.9, Sugar 7.7, Protein 19.5
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
CHILES RELLENOS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
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.
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!
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.
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.
EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO
You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
- Serve chiles with sour cream mixture.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHILES RELLENOS
This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!
Provided by ChipotleChick
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.9, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.2, Sodium 588.3, Carbohydrate 13, Fiber 1.5, Sugar 6, Protein 11.4
NO-FUSS CHILES RELLENOS SKILLET
Hello, new favorite weeknight dish! This skillet-quick chiles rellenos requires only four ingredients and very little cleanup.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 2 ingredients until blended; shape into log. Cut into 6 pieces.
- Stuff chiles with cheese mixture; bring cut sides of chiles together to enclose filling.
- Add 1-1/2 cups salsa to large skillet; top with chiles, filled sides up. Drizzle with remaining salsa; cover. Cook on medium heat 8 to 10 min. or heated through.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CHILES RELLENOS WITH TOMATO SAUCE
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
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.
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
CHILE RELLENOS
I'm posting this recipe especially for all those ex-pats out there who can't pop out to a Mexican restaurant when they get the craving. It is admittedly a "fiddly" recipe, but making it myself is the only way I can ever get to eat what is one of my most favorite Mexican dishes. After making it once, you'll find that it isn't so difficult. And for those of you living in Europe as I do, I've discovered that the long and slender dark-green chiles found in Turkish and Moroccan vegetable markets work well, and for the cheese I use a white French Pyrenees cheese that is a suitable substitute for Monterey Jack. This seems to be a dish that varies widely from region to region in how it is prepared; this version is the type I always enjoyed the most.
Provided by FlemishMinx
Categories Cheese
Time 1h
Yield 6 rellenos
Number Of Ingredients 13
Steps:
- For the Sauce:.
- Combine the tomatoes, garlic and onion in a food processor and process until liquid.
- Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
- Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
- For the chiles:.
- Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
- Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
- After this time, carefully peel the skins away but keeping the chiles intact, including stems.
- Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
- Roll the filled chiles in flour and evenly coat; set aside.
- Beat the egg whites in a bowl until stiff.
- In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
- Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
- Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
- Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
- Repeat with remaining chiles.
- Remove any toothpicks that you may have used!
- Serve topped with the sauce.
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
Steps:
- Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
- Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
- In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
- Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
- Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
- Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
- Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
- Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
- When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.
CHILES RELLENOS
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 20
Steps:
- To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
- Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
- To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
- Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
- Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.
Nutrition Facts : Calories 217 g
CHILE RELLENOS
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Provided by PANCHITA
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
- Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 52.3 g, Cholesterol 170.6 mg, Fat 42.3 g, Fiber 3.3 g, Protein 39.2 g, SaturatedFat 25.3 g, Sodium 1746.4 mg, Sugar 10.8 g
DIANA DáVILA'S CHILES RELLENOS
In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.
Provided by Melissa Clark
Categories meat, vegetables, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
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.
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
CHILES RELLENOS
Steps:
- Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.
REAL CHILES RELLENOS
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
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
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