Chili Biscuit Relleno Food

CHILE RELLENO RECIPE

Steps:

• Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.
• Finely chop the onion and garlic in a food processor.
• Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
• Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned.
• Place the Roma tomatoes in a food processor and puree. You should have about 1 1/2 cups pureed tomatoes.
• Add the jalapeno pepper and onion/garlic/flour mixture from saucepan into the food processor with the tomatoes. Make sure to submerge the onion and garlic roux into the puree.
• Process everything until all the ingredients are finely pureed.
• Pour that sauce back into the same saucepan, and add 5 cups of water and 2 teaspoons of salt.
• Crush a teaspoon and a half of Mexican oregano between your fingers and add it along with the fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.
• Bring mixture to a boil while whisking.
• Reduce heat to medium low and simmer for about 45 minutes, or until you have a nice thick sauce. Cover the saucepan slightly vented so steam can escape, and whisk the sauce occasionally.
• You can keep the sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
• Keep the pepper stems intact and place on a grill or under broiler cooking on each side until evenly blistered and slightly blackened.
• Immediately place the peppers into a large plastic bag and allow to steam for about three minutes.
• Carefully slide the skin off of each pepper and discard.
• Cut a slit lengthwise down the side of each pepper (you need it just big enough to slip a stick of cheese in.
• Carefully cup each pepper with one hand and gently run water into the slit to flush out the seeds.
• Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak the chiles in this brine for a few minutes.
• Cut your cheese into 6 long thin sticks.
• Remove chiles from brine and blot dry with paper towels.
• Stuff each chile with one cheese stick by slipping into the pepper slit. Don't panic if you tear a chile, flour and the egg batter will seal it up.
• Pour 2 cups oil into an electric wok or an electric skillet and set heat control to 365°F. If you're confident in the kitchen, feel free to use a heavy duty pot on the stove with a thermoteter to monitor your temperature.
• Measure 1/2 cup flour into a sifter or fine mesh collander and dust each of the chiles well with flour on all sides. For torn chiles, apply some extra flour at the seam then slightly overlap the tear.
• Beat egg whites and a pinch of salt with an electric mixer until stiff peaks form.
• Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt.
• Pour the yolk mixture into the beaten egg whites and fold together lightly but thoroughly (with a rubber spatula) while keeping the whites fluffy.
• Use a rubber spatula "frost" a stuffed and floured chile.
• Hold chile by the stem and place carefully into the hot oil. Repeat with additional chiles, frying only 2 or 3 at a time.
• Fry the chiles until golden on all sides, turning once with a skimmer or coated tongs until done. It takes about 5 minutes to fry completely.
• Drain the peppers between paper towels. If not serving immediately, you can reheat them individually in a microwave for 15-20 seconds.
• Make a pool of warm sauce on the plate and add a chile. Top with a dollop of sour cream and a sprinkling of fresh chopped cilantro.

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.

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

CHILES RELLENOS

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.

AUTHENTIC CHILE RELLENO RECIPE

Steps:

• Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
• Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
• Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
• Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
• Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
• Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
• Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
• Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
• Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
• Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
• Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
• Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
• Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.

BISQUICK CHILI RELLENO CASSEROLE

Steps:

• Mix eggs, milk and Bisquick. Whisk till fluffy and light.
• Add green chilies, chipotle, adobo sauce, cheddar, pepper jack and salt.
• Pour mixture in greased 9x9 inch dish.
• Bake at 350 degrees for 35 to 40 minutes.
• Cut into squares.

CHILES RELLENOS

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.

CHILI BISCUIT RELLENO

Steps:

• Cut the Velveeta into small cubes. Drain the chilis.
• Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal.
• Press 1 piece of biscuit dough onto bottom and up sides of each cup.
• Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis.
• Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.

CHILES RELLENOS, NOT FRIED

Steps:

• Preheat oven to 350 degrees F.
• Saute the onion until translucent, add garlic and cook 1 minute more.
• Add corn, salt and pepper, and saute about 2 minutes.
• Place in a bowl and cool.
• Stir in the Mexican Manchego cheese and set aside.
• Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
• Stuff the chiles with the corn mixture.
• Arrance the rice in a shallow buttered casserole.
• Nestle the stuffed chiles into the rice, in a single layer.
• Mix together the crema and red salsa and pour overall.
• Sprinkle with anejo cheese and place in the oven.
• Bake for 25 minutes and serve hot.

CHILES RELLENOS SANDWICHES

Steps:

• Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

CHEATER CHILE RELLENO

Steps:

• Preheat oven to 350 degrees.
• Coat a 9x9 pan with nonstick spray.
• Combine the grated cheese together.
• Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
• Lay half of the chiles open in the bottom on the prepared pan.
• Sprinkle half of the cheese on top of chiles.
• Repeat.
• In a bowl, whisk together the eggs and sour cream.
• Pour over the cheese and chiles, carefully spreading to the edges.
• Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
• Remove from the oven and let set five minutes before serving.
• Can top with salsa or enchilada sauce if desired.

BAKED CHILES RELLENOS

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.

SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE

Steps:

• Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
• Beat eggs and milk together. Add the flour and continue to beat until combined.
• Fold in the green chilies and the cheese.
• Pour into the casserole dish and back for 40-45 minutes.
• Top with a dollop of sour cream and enjoy.

NO-FUSS CHILES RELLENOS SKILLET

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.