Jalapeños Rellenos Food

CHILES RELLENOS JALAPENOS

Steps:

• Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
• Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
• Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
• Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
• Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)

Steps:

• Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
• Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
• Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

JALAPEñOS RELLENOS

Steps:

• Haz un corte a lo largo en la parte superior de cada chile; quítales las semillas y las venas. Mezcla los siguientes 3 ingredientes; llena con esto los chiles.
• Reboza los chiles en la harina; sumérgelos en los huevos y, luego, hazlos rodar sobre las migas cubriéndolos parejamente. Acomódalos en una fuente poco profunda en una sola capa. Refrigéralos por 15 min.
• Calienta el aceite a 375ºF en una cacerola mediana. Añade los chiles en tandas; cocínalos por 3 min. o hasta que se doren. Escúrrelos sobre papel toalla. Sírvelos calientes.

JALAPENO RELLENOS

Steps:

• Rinse and drain jalapenos.
• Slit lengthwise on one side.
• Remove seeds and veins, leaving stem attached.
• Beat cream cheese until fluffy.
• Beat in cheddar cheese and green onion.
• Stuff each pepper with part of the cheese mixture.
• Arrange in a heatproof serving plate or baking sheet.
• Bake in 350 degree oven for about 10 minutes or until cheese melts.
• Top each pepper with a pimiento strip.

JALAPEñOS RELLENOS CON QUESO Y TOCINO

Steps:

• Calienta el horno a 375°F.
• Mezcla todos los ingredientes, excepto los jalapeños; rellena los chiles con esta mezcla.
• Acomódalos sobre una charola (bandeja) para hornear.
• Hornea los jalapeños 10 min. o hasta que el queso se derrita.