Poblano Rellenos Appetizer Or Just For 1 Meal Food

POBLANO CHILI RELLENOS RECIPE - BAKED CHEESE STUFFED CHILIES

Steps:

• To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli. Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting. Roast the chili till the out skin gets charred marks. Turn off the heat and keep the chili aside to cool down.
• Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh. Slit the chilis vertically halfway and remove the seeds. Keep aside. The next step is to prepare the filling.
• To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.
• Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper. Add the sauteed onions and garlic into the mixture. Check the salt and spices and adjust to suit your taste.
• Preheat your oven at 350 F (180 C). Line a baking sheet with parchment paper or grease with little oil.
• Next using a teaspoon stuff the filling inside the roasted chilis. Top the stuffed chilies generously with the stuffing
• Beat in the gram flour and the egg in a separate bowl till it forms a thick paste. Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
• Bake in the oven for 15 - 20 minutes or until cheese is melted. In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.
• Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away. You can adjust the consistency based on your needs.
• Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.
• Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHILES POBLANOS RELLENOS

Steps:

• For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
• For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
• For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
• Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

CLASSIC CHILI POBLANO RELLENOS

Steps:

• Roast the chiles:.
• Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
• Keep the broiler on.
• Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
• In a large saucepan, heat 1/2" of shortening till very hot.
• Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
• Serve immediately, accompanied by your favorite salsa. Enjoy!

POBLANO RELLENOS-APPETIZER OR "JUST FOR 1" MEAL.

Steps:

• Heat broiler in oven.
• Lightly spray broiler pan with non stick cooking spray.
• Roast poblano peppers under broiler until LIGHTLY blackened and blistered, turning as necessary, watch closely.
• Place peppers in paper sack and seal. Let them sweat and cool for 15 minutes. Meanwhile, saute onion and bell pepper in sauce pan until soft. Add black beans and mash a small portion of them.
• Cook on low just until all veggies are heated through.
• Peel blackened skin off poblanos. Gently remove stem and butterfly open, scraping out seeds.
• Stuff lightly with veggie mixture and roll up.
• Grate a small amount of parmesan cheese over peppers and broil until cheese melts.

POBLANO POPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
• Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
• Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.