CHILE RELLENO RECIPE
An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 13
Steps:
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
- Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
- Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
- Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
- Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
- Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
- Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
- While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
- Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
- Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
- Transfer the peppers to the lined baking sheet to drain off any excess oil.
- Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
- Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
- Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.
Nutrition Facts : ServingSize 1 pepper, Calories 334 kcal, Carbohydrate 16 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 127 mg, Sodium 635 mg, Fiber 4 g, Sugar 6 g
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
- Preheat the oven to 350 degrees F.
- Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
- Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
- Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
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!
MAC & CHEESE CHILE RELLENO
Think of it as a mac n' cheese-stuffed pepper with a Mexican twist. These chiles rellenos are rich and cheesy.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
- Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
- To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
- Bake for 15-20 minutes until cheeses are melted and filling is warmed through.
- To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
- To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.
Nutrition Facts : Calories 541.6, Fat 30, SaturatedFat 16, Cholesterol 73.3, Sodium 508.2, Carbohydrate 48.6, Fiber 7.9, Sugar 4, Protein 23.1
TILLAMOOK MAC AND CHEESE CHILE RELLENOS
2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;)
Provided by Manami
Categories Penne
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine melted butter with cornflake crumbs.
- Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.
- Set aside remaining mixture.
- Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.
- Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
- Shred the remaining Pepper Jack Cheese and set aside.
- Cut remaining chiles into strips.
- Reserve for garnish or other use.
- Place rack in center of oven;. preheat oven to 350°F.
- In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
- Pasta is done when it is slightly chewy to the bite or al dente.
- Drain pasta in a colander and set aside.
- In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
- Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
- Remove from heat and fold in hot sauce and pasta.
- Pour into baking dish.
- Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
- Bake for 30 minutes until cheese is bubbly and top begins to brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 495.1, Fat 34.6, SaturatedFat 21.6, Cholesterol 97.5, Sodium 467.4, Carbohydrate 26.9, Fiber 3, Sugar 4.3, Protein 21.3
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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- Turn your broiler to high heat and position the oven rack right below it. Lightly oil and salt the poblano peppers and place them on a sheet pan. Broil on all sides until the skin is lightly charred and blistered. Put the peppers into a large bowl, cover with plastic wrap and let sit for 15 minutes. Meanwhile, set up your breading station by putting the flour, breadcrumbs and beaten eggs into 3 separate shallow bowls. Take the poblanos out of the bowl and gently peel them. Remove the tops and scrape the insides out with a fork.
- Stuff the peppers with the cooled pasta mixture. We want extra breading on the peppers to help hold them together, so we are going to do a triple layer. Start by coating the pepper in the flour and shaking the excess off. Then dip it into the egg and again let the excess drip off. Repeat these steps in the flour and the egg 2 more times. Finally, coat very well in the breadcrumbs.
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