SENOR PICO'S BAKED CHILE RELLENOS
From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.
Provided by Miss Annie
Categories Cheese
Time 40m
Yield 6 Rellenos
Number Of Ingredients 7
Steps:
- Rinse the chiles and discard the seeds.
- Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
- Dust the chiles with flour.
- Beat egg whites until stiff.
- Beat egg yolks and fold into whites.
- Add melted butter (should not be hot) to the egg mixture.
- Grease generously a 8x8 baking dish.
- Pour a thick coating of batter on bottom of dish.
- Place chiles on top of batter, and spoon remaining batter over chiles.
- Bake at 375° for 15 minutes.
- Top with Picante sauce.
CHILES RELLENOS RECIPE BY TASTY
In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.
Provided by Juliana Fregoso
Categories Dinner
Time 1h3m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
- Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
- Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
- Stuff each chile with the queso fresco.
- Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
- Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
- Serve immediately with warm corn tortillas alongside.
- Enjoy!
Nutrition Facts : Calories 899 calories, Carbohydrate 16 grams, Fat 73 grams, Fiber 0 grams, Protein 44 grams, Sugar 12 grams
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
SENOR PICO'S PICANTE SAUCE
From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
- Add tomato paste and chopped tomatoes.
- Simmer about 2 minutes; add broth, sugar, salt and vinegar.
- Simmer until the tomatoes are cooked, then puree in a blender.
- Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
- Cook, stirring, until sauce comes to a boil.
- Remove from heat.
- Top rellenos with sauce.
BAKED HATCH CHILE RELLENOS
Central Market was celebrating the Hatch chile harvest and included the recipe on which this is based in their weekly flyer. Heat level of the chiles was HIGHLY variable, though flavor was too mild. Use Poblanos for better consistency and flavor
Provided by Toby Jermain
Categories Cheese
Time 1h15m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
- Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
- Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
- **Queso fresco in really too mild.
- Use the goat cheese even though its not authentic!
- Preheat oven to 350 degrees F.
- Spray a 9"x13" baking dish with nonstick spray.
- Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
- Add corn and salt and pepper to taste, and continue to saute until corn is done.
- Add cilantro, adjust seasoning, and set aside to cool.
- Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
- Remove chiles from water, drain well, and wipe dry inside and out.
- Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
- Place stuffed chiles in prepared baking dish, open side up.
- Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
- Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
- Serve with Mexican rice, refried beans, and hot corn tortillas.
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