Lazy Chiles Rellenos Food

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.

LAZY CHILES RELLENOS

Steps:

• Preheat oven to 325 degrees.
• Mix together eggs, milk, salt, pepper, paprika and cayenne.
• Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
• Top chilies with half the grated cheese.
• Repeat with another layer of chilies and another layer of cheese.
• Pour egg mixture all over the top.
• Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
• Cut into squares and serve with warm corn tortillas!

CHILES RELLENOS

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.

CHILES RELLENOS

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.

TRADITIONAL CHILES RELLENOS

Steps:

• Rinse the chiles.
• Preheat your oven to broil.
• Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
• Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
• When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
• Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
• After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
• Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
• Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
• Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
• Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
• Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
• Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

CHILES RELLENOS

Steps:

• make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister.
• place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside.
• bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly.
• mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well.
• spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour.
• beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper.
• heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.

EASY CHILES RELLENOS

Steps:

• Preheat oven to 350 degrees.
• Grease one 9 x 9 inch baking dish.
• arrange chili strips in baking dish.
• Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
• Season with salt & pepper.
• Pour over chilis & cheese.
• Bake until custard is firm in center about 25 minutes.
• Serve with salsa.

SIMPLE NO-FRY CHILES RELLENOS

Steps:

• Split chilies down one side.
• Fill each with some cheese and reshape the chilies.
• Put in baking pan sprayed with cooking spray and top with cheddar, then salsa.
• Bake at 350 till hot.