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
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
CHICKEN CHILES RELLENOS ALFREDO
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
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
GOAT CHEESE SQUARES WITH RASPBERRY CHILE CHUTNEY
Provided by Marcela Valladolid
Categories appetizer
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.
- Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.
GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE
Steps:
- DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
Steps:
- Preheat oven to 425 degrees F.
- In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
- Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
- Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE
Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
- Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
- Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
- Cover with foil and bake at 350°F for 30 minutes.
Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS
The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently pre-baked so they're ready to fill once thawed. Recipe is from Cooking Light Magazine.
Provided by DailyInspiration
Categories Cheese
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and saute 1 minute. Add sage, 1/4 teaspoons salt, pepper and mushrooms; saute 4 minutes. Add garlic, and saute until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoons salt, sour cream, half and half and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
Nutrition Facts : Calories 121.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 7.7, Sodium 179, Carbohydrate 10.8, Fiber 0.9, Sugar 1.2, Protein 4.1
CHILES RELLENOS WITH ROASTED RED PEPPER SAUCE
This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988.
Provided by JackieOhNo
Categories Peppers
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat broiler.
- Arrange bell peppers and fresh chiles on broiler pan. Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes. Let steam in separate covered bowls 10 minutes. Remove charred skin from peppers and chiles. Set chiles aside.
- Prepare sauce: Cut bell peppers in half; remove stems and seeds. Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth. Transfer to top of double boiler and set aside.
- Prepare chiles: using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds. (Canned chiles will be stuffed from top where stem used to be. Do not slit but blot dry with paper towels.).
- Using fork, mix cheeses in small bowl and stuff into chiles.
- Lightly beat egg yolks in mixing bowl. Add flour and 1 t. salt and beat until blended.
- Whisk egg whites in second bowl until stiff peaks form. Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal.
- Heat 2 T. oil in large heavy skillet over medium-high heat. Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides. Place chiles in skillet and fry until crisp on one side, about 3 minutes. Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer. Remove and drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. oil, chiles, and batter.
- Meanwhile, gently warm sauce over simmering water.
- Spoon sauce into wide shallow serving dish and arrange chiles on top. Sprinkle sauce and chiles with corn and beans. Serve at once.
Nutrition Facts : Calories 419.7, Fat 24.6, SaturatedFat 10.9, Cholesterol 176.4, Sodium 716.5, Carbohydrate 32.1, Fiber 5.5, Sugar 9.7, Protein 20.1
More about "goat cheese and mushroom chiles rellenos with red chile sauce food"
DECONSTRUCTED GOAT CHEESE CHILES RELLENOS - INSTANT LOSS
From instantloss.com
Servings 4Estimated Reading Time 4 mins
- Place the peppers on a baking sheet inside the oven and set to broil on high. Keep an eye on the peppers and as the skin blackens and begins to blister, carefully open the oven and flip the peppers over to allow the other side to roast. This process will take about 10 to 15 minutes total.
- Remove the peppers from the oven and place inside a glass bowl. Cover with plastic wrap or foil to allow the peppers to steam and cool, making it easier to remove the skins.
- Preheat a medium sized skillet over medium-high heat. Add a drizzle of avocado oil, yellow onion, and jalapeños. Sauté until the onions cook down and become translucent. Add the jalapeños and onions to a medium sized bowl, combine with the goat cheese, green chiles, jalapeño sauce, salsa, pickled jalapeño juice, cumin, garlic powder, 1/2 teaspoon sea salt, and cayenne pepper. Stir to combine. Set aside.
CHILES RELLENOS WITH GOAT CHEESE, PINE NUT, AND CORN …
From cookingbythebook.com
HOW TO MAKE CHILES RELLENOS RECIPE AND VIDEO AT …
From mexgrocer.com
CHILES RELLENOS - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
HATCH CHILES RELLENOS RECIPE - FOOD & WINE
From foodandwine.com
EASY CHILE RELLENO PIZZA - FARM FRESH FEASTS
From farmfreshfeasts.com
POBLANOS STUFFED WITH SPINACH AND GOAT CHEESE (CHILES …
From saramoulton.com
50 FABULOUS HATCH CHILE RECIPES - THE WICKED NOODLE
From thewickednoodle.com
OVEN ROASTED CHILE RELLENO WITH CHIPOTLE ASADO SAUCE
From cookingchanneltv.com
GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE
From bonappetit.com
- Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact.
- Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; sauté until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate.
- Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal.
CHILE RELLENO RECIPE IN 2022 | MEXICAN FOOD RECIPES, TRADITIONAL ...
From pinterest.com
99K pins
TAMALES - FOOD MENU
From tamalesmexicanrestaurant.com
CHILE RELLENOS STUFFED WITH SAVORY GROUND CHICKEN AND GOAT …
From noplainjaneskitchen.com
HATCH CHILE SAUSAGE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILI SAUCE …
From tfrecipes.com
MURPHY'S TAP HOUSE - FOOD MENU
From murphystaphouse.com
CREAMY GOAT CHEESE MUSHROOM GNOCCHI - COOKING MANIAC
From cookingmaniac.com
WHIPPED GOAT CHEESE APPETIZER WITH RED CHILE JAM
From highlandsranchfoodie.com
CHILES RELLENOS - CLOSET COOKING
From closetcooking.com
GOAT CHILI - TASTE OF BEIRUT
From tasteofbeirut.com
CAULIFLOWER AND GOAT CHEESE CHILE RELLENO - IDAHO® POTATO …
From idahopotato.com
FLAY'S CHILES RELLENOS - CBS NEWS
From cbsnews.com
RECIPE: KETO MEXICAN CHILES RELLENOS | KETO-MOJO
From keto-mojo.com
RAJAS CON QUESO RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SOUR BEER GOAT CHEESE CHILE RELLENOS | CRAFT BEER & BREWING
From beerandbrewing.com
TIPS ON MAKING NEW MEXICAN CHILI RELLENOS - BLOGGER
From winefromtouringandtasting.blogspot.com
MUSHROOM PASTA WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE SAUCE
From foodandwine.com
EASY CHILE RELLENO CASSEROLE | MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
SPRUCE UP YOUR TRADITIONAL CHILE RELLENOS WITH GOAT CHEESE AND ...
From abc7.com
SMOTHERED IN RED CHILE - NEW MEXICO'S BEST FROM MJ'S KITCHEN
From mjskitchen.com
CHILES RELLENOS CASSEROLE | LOW CARB VEGETABLES, CHILE RELLENO ...
From pinterest.com
LENTIL CHILES RELLENOS WITH CREAMY WALNUT SAUCE - LETTY'S KITCHEN
From lettyskitchen.com
GOAT CHEESE RECIPES & MENU IDEAS | PAGE 2 | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love