CHILES RELLENO
Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection. Cover them with salsa and enjoy!
Provided by Lauren Allen
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
- Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
- Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
- Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
- Heat the oil in a large skillet over medium heat.
- Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
- To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
- Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
- Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
- Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
- Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
- Serve with: Authentic Mexican Rice and Refried beans
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Protein 16 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 803 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FIESTA EGG CASSEROLE WITH PEPPERS AND CHEESE
Steps:
- Preheat the oven to 325 F.
- Lightly butter a 1-quart baking dish or pie plate.
- In a medium bowl combine the eggs, half-and-half or cream , salt, and pepper; whisk the mixture until it is smooth and well blended. Stir in chopped green chile peppers.
- Sprinkle the shredded cheese over bottom of the prepared baking dish and then pour the egg mixture over the shredded cheese.
- Bake the casserole for 25 to 30 minutes, or until set.
- If desired, broil for a minute or two to brown the top.
Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Cholesterol 315 mg, Fiber 0 g, Protein 16 g, SaturatedFat 9 g, Sodium 690 mg, Sugar 2 g, Fat 19 g, ServingSize Serves 4, UnsaturatedFat 0 g
MEXICAN BAKED EGGS WITH CHEESE AND BELL PEPPERS
I found this recipe in the "Food Processor" section of a June 1987 issue of Bon Appetit. You can use bulk "hot" sausage or chorizo, removed from its casing. Use Recipe #336985 for the salsa listed in the ingredients.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h33m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 325 degrees.
- Line outside of 9-inch springform pan with heavy-duty foil; lightly brush inside of pan with melted butter.
- Brush both sides of tortillas with melted butter.
- Center 1 tortilla in bottom of pan; arrange remaining tortillas around sides of pan, overlapping slightly, allowing about 2 inches overhang and covering pan completely; set pan on baking sheet.
- Heat heavy 10-inch skillet over medium-high heat;add sausage and cook until browned, crumbling with fork, about 5 minutes.
- Blot any drippings with paper towels.
- Reduce heat to medium; add bell peppers and cook until tender, about 6 minutes.
- With steel knife, combine green onions,garlic and jalapeno chili in work bowl and process until minced.
- Add chili mixture to sausage and warm through, about 2 minutes; remove from heat.
- With steel knife, mince cheese;remove from work bowl and set aside.
- Process bread to fine crumbs, about 1 minute.
- Add eggs, milk,chili powder and 1/2 teaspoon salt and blend 10 seconds.
- Spread sausage evenly over tortillas, gently pressing tortillas to conform to sides of pan.
- Pour in egg mixture and sprinkle with cheese.
- Bake 5 minutes;fold tortilla overhang over cheese.
- Continue baking until puffy and pale gold, about 50 minutes.
- Run thin knife between tortillas and pan sides; release sides.
- Garnish with cilantro and serve hot with sour cream and Recipe #336985.
Nutrition Facts : Calories 655.1, Fat 47.4, SaturatedFat 20.8, Cholesterol 461.3, Sodium 1088.6, Carbohydrate 22.9, Fiber 4.1, Sugar 4.7, Protein 34.6
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
STUFFED MEXICAN PEPPERS
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g
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