CHILE RELLENO RECIPE
This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Once cooled, peel off the blackened skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
- Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
- Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
- Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
- Serve with your favorite salsa or sauce!
Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
CHILI-STUFFED POBLANO PEPPERS
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.
CHILES RELLENOS
Steps:
- Gather the ingredients.
- Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
- When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
- Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
- Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
- Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
- To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
- Briefly beat the egg yolks in a separate bowl.
- Then slowly and gently fold them into the beaten whites with the pinch of salt.
- Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
- Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
- Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
- Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
- Serve chiles rellenos immediately. Enjoy!
Nutrition Facts : Calories 594 kcal, Carbohydrate 25 g, Cholesterol 312 mg, Fiber 3 g, Protein 35 g, SaturatedFat 18 g, Sodium 936 mg, Sugar 14 g, Fat 41 g, ServingSize 4 Servings, UnsaturatedFat 0 g
BAKED CHILES RELLENOS
Steps:
- Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
- Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
- Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
- For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
- Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
- Meanwhile, prepare the creamy spicy tomato sauce.
- Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.
Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g
BAKED STUFFED CHILES RELLENOS
A good one from Texas Tables
Provided by Lynnda Cloutier
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Cut a slit in the chiles lengthwise and lay flat. Discard seeds. Saute onion and garlic in olive oil in skillet until onion is tender. Stir in 3 cups cheese and the chicken. Fill each chile with equal portions of the cheese mixture and roll to enclose the filling. Arrange chiles seam side down in a greased 9 x 9 inch baking dish. Whisk the milk, cream, eggs, cilantro, salt and pepper in a bowl until mixed. Pour over the chiles. Sprinkle with 1 cup cheese and drizzle with Tabasco sauce. Bake for 35 to 40 minutes or until puffed, brown and firm. Heat salsa in pan and spoon over the top. Garnish with sour cream. Substitute fresh roasted Hatch chiles for the green chiles when in season. Double the recipe and freeze before baking for future use. Serves 4
AUTHENTIC CHILE RELLENO RECIPE
This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera-Ugh, so good!
Provided by Kate Ramos
Time 1h35m
Number Of Ingredients 15
Steps:
- Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
- Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
- Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
- Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
- Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
- Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
- Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
- Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
- Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
- Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
- Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
- Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
- Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.
Nutrition Facts : Calories 653 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 65 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 48 grams unsaturated fat
KILLER BAJA CHILI RELLENOS MARISCOS (ROASTED POBLANO CHILES STUFFED WITH SEAFOOD AND RICE)
Steps:
- Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
- Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
- While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
- Preheat the oven to 350 degrees F.
- After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.
CHILES RELLENOS STUFFED WITH MEXICAN QUESO
Chili Rellenos Stuffed with Mexican Queso is a Mexican classic. It is pure Mexican comfort food at its best. Stuff with a soft Mexican cheese such as Asadero or Chihuahua, or good ole Monterey Jack. The chili can be roasted and stuffed and chilled a day ahead, as well as the sauce. An instant-read thermometer helps to ensure the oil reaches 350 F perfectly...otherwise, test with a pinch of bread. Once sizzles quickly, it's ready. Enjoy!
Provided by Kris Longwell
Categories Mexican
Time 1h20m
Number Of Ingredients 15
Steps:
- Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
- Heat oil in a deep heavy large skillet over medium heat until it shimmers.
- Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
- Taste, and season with pepper, and more salt, if desired.
- Set aside, but keep warm over low heat.
- Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
- Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
- Carefully rub off skins from chilies, leaving stems attached.
- Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
- Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
- Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
- Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
- While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
- Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
- Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
- When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
- Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
- Transfer chilies with a slotted spoon to paper towels to drain.
- Meanwhile, re-heat sauce.
- Ladle sauce onto plates and place a chili on top of sauce.
Nutrition Facts : Calories 575 kcal, ServingSize 1 serving
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
CHILE RELLENO BITES
Chile Relleno Bites are a quick hack for making bite sized chile rellenos as an appetizer. Make ahead until you are ready to serve!
Provided by Jessica Formicola
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Start by prepping your ingredients. See note for wonton wrappers. Cut brick of cheese into four long strips and then again into one inch bricks. Whisk egg whites and water in a small bowl. Use a cutting board or plate for your work space. Use two medium or one large airtight plastic container for freezing/storing. Cut pieces of wax paper to fit in between layers of chile rellenos to prevent sticking. Your fingers will be all gross, so it is best to prepare these items ahead of time.
- You are now ready to start the rolling! I suggest you find something interesting on the tube or radio prior to getting your fingers all mucky. Start by placing one wrapper on your work surface to look like a diamond. Using your fingers, lightly baste egg white mixture over the entire surface. Place one cheese brick in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Fold over the rest of the way to make a nice, neat little package. Place in your container.
- Continue with remaining cheese and wonton wrappers. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Save the cheese for use in another dish and/or fry the wonton wrappers to make crispy noodles (the ones they give you as an appetizer in Chinese food restaurants).
- Cover your container and place in the freezer for a minimum of one hour. I've kept these in the freezer in an airtight container for two months or more.
- When you are ready to prepare your rellenos, heat 1 inch of vegetable oil in a heavy medium sauce pan over medium-high heat. Different ranges take varying amounts of time to heat. If you sprinkle a dab of water into the hot oil and it sizzles and spits- it is ready. (Be careful doing this...)
- Using a fry spoon (see picture), add 5-8 (depending on pan size) chile rellenos to hot oil. Flipping once or twice, cook rellenos until they are golden brown and crispy. The way I know they are cooked is when the first relleno starts to leak cheese. The sound of the oil will change dramatically when this happens. Then I know it is time to remove them all before they are void of any cheese. This takes approximately 3-4 minutes and will decrease in time as you fry because your oil will get progressively hotter.
- Remove rellenos with your fry spoon to a paper towel lined plate or baking sheet. If you are making a large batch, heat your oven to the lowest possible temperature to keep warm while frying, but not too hot to have a cheese explosion. Again, the goal is to keep the cheese inside the wrapper!
- Serve immediately with salsa, sour cream or guacamole. Enjoy your Chile Relleno Bites!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 807 kcal, Carbohydrate 66 g, Protein 40 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 111 mg, Sodium 1281 mg, Fiber 2 g, ServingSize 1 serving
POTATO- AND CHEESE-STUFFED CHILES RELLENOS
Chiles rellenos is a favorite in our home. Here's a version stuffed with potatoes and goat cheese, from Latina.com
Provided by Pinay0618
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Cut slit in end of each chile to allow release of steam during cooking. Brush chiles with oil and roast in oven 5 to 10 minutes, until skins are lightly charred and blistered. Place in plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom and remove seeds.
- In boiling salted water cook potatoes until just tender, then drain and place in bowl. Crush with fork, mix in goat cheese, and season to taste with salt and pepper. Stuff chiles with this mixture and arrange single layer in baking dish.
- For sauce, in frying pan heat oil, then add red chiles, garlic, and scallions and cook about 2 minutes, until softened. Add tomatoes, corn tortillas, brown sugar, and oregano, and cook over gentle heat 10 minutes. Pour into blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake 10 to 15 minutes. Sprinkle top with grated cheddar cheese, pour sour cream over that, and serve. Makes 4 servings.
STUFFED CHILI RELLENOS
Make and share this STUFFED CHILI RELLENOS recipe from Food.com.
Provided by walt m.
Categories Tex Mex
Time 1h25m
Yield 3 stuffed poblanos, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
- depending on your tolerance for heat, remove some of the inside rib,.
- Combine ground meat, sausage, onion, mushroom, salt and pepper,.
- roll into 3 sausage shaped balls and press into Poblanos,.
- Cover meat mixture with sliced tomatoes and then with grated cheese,.
- Melt oil in large fry pan coating bottom,.
- Coat the outside of Poblano with egg and then Panko reserving 1/3,.
- place in med low heated pan with slit facing up,.
- Sprinkle remaining egg and Panko over grated cheese,.
- Cover and cook over med low heat until interior meat temp reaches 170 degrees.
Nutrition Facts : Calories 540, Fat 26.9, SaturatedFat 11.8, Cholesterol 225.2, Sodium 1078.5, Carbohydrate 36.7, Fiber 7.6, Sugar 3.6, Protein 40.5
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
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 RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
More about "stuffed chili rellenos food"
HOW TO MAKE CHILE RELLENO: AUTHENTIC MEXICAN CHILES ...
From masterclass.com
2.9/5 (17)Category EntreeCuisine MexicanTotal Time 40 mins
- 1. Preheat the broiler and arrange peppers in a single layer on a baking sheet. Broil until blackened, about 2–5 minutes, then use tongs to flip and broil the other side, about 2–5 more minutes. Cover the peppers with a clean kitchen towel to lightly steam them. Alternatively, place the peppers inside a sealed plastic bag or lidded dish to steam. Once the peppers have softened, about 10–15 minutes, use a paring knife to peel the skins off. Make a slit from the stem end of the pepper about halfway down, creating an opening just large enough to remove the core and seeds and to stuff the peppers. Use the paring knife to carefully remove the core, membranes, and seeds.
- 3. In a large bowl, whip egg whites to stiff peaks by hand or using an electric mixer. In a separate bowl, beat egg yolks with ¼ cup flour to combine. Using a rubber spatula, gently fold yolk-flour mixture into whites. Place 1 cup flour on a plate or in a shallow bowl and lightly coat peppers in flour. Dip floured stuffed chiles in egg batter.
- 4. In a large sauté or frying pan, heat ½ inch vegetable oil over medium-high heat. Test the oil by dropping a tiny spoonful of batter into the oil. If it sizzles, the oil is ready. Fry chiles, seam-side down in hot oil until golden brown, about 2–4 minutes. Use tongs to flip chiles and fry until the other side is browned, about 2–4 more minutes. Blot excess oil with paper towels.
AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP]
From mexicanfoodjournal.com
3.2/5 (16)Total Time 2 hrsCategory PorkCalories 525 per serving
CHILES RELLENOS RECIPE - LORENA HERRERA | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hrCategory Comfort Food
- Preheat the broiler and position a rack 2 inches from the heat. Spread the poblanos on a baking sheet and broil, turning occasionally, until blistered and blackened, about 15 minutes. Transfer to a large bowl, cover with plastic wrap and let stand for 15 minutes. Wipe off the baking sheet. Peel the poblanos and discard the skins. Make a 2-inch slit lengthwise in each poblano; do not remove the seeds or core.
- Meanwhile, spread the tomatoes, árbol chiles, serrano, jalapeño and garlic on the same baking sheet. Broil, turning the vegetables occasionally, until blistered and blackened, 2 to 4 minutes for the árbol chiles; 8 to 10 minutes for the serrano, jalapeño and garlic; and 15 to 20 minutes for the tomatoes. Transfer the vegetables as they’re done to a food processor and let cool. Pulse a few times until combined but still chunky. Scrape the salsa into a medium bowl and season with salt.
- In a small saucepan, combine the rice with 2/3 cup of water and bring to a boil. Add a generous pinch of salt. Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes. Remove the pan from the heat. Fluff the rice with a fork and fold in the Monterey Jack and Cotija cheeses. Using a small spoon, stuff the poblanos with the rice mixture.
- In a stand mixer fitted with the whisk, beat the egg whites at high speed until soft peaks form, about 1 minute. Add the yolks and beat at high speed until the mixture doubles in size, about 5 minutes.
CHEESE-STUFFED CHILE RELLENOS RECIPE - 2 DADS WITH BAGGAGE
From 2dadswithbaggage.com
Category Main Course
- Put the chiles directly on the stove over the burner. As they blacken and char, turn them until the entire outside of the chili is blackened.
- If you haven’t already, make a slit down the side of each chile. Stuff each chile with the cubes of cheese, careful not to overfill so you can still close the chile completely.
- Pour out excess oil from the pan, leaving about 1 tablespoon. Add the onions and cook over medium-high heat for 4 minutes until translucent.
RECIPE: KETO MEXICAN CHILES RELLENOS | KETO-MOJO
From keto-mojo.com
Cuisine Mexican, Gluten-Free, VegetarianCategory Main Course, Lunch, DinnerServings 2
- Arrange the peppers in one layer on the prepared baking sheet and broil a few inches from the heat until blackened on each side, 4 to 6 minutes per side. Transfer the roasted peppers to a medium heat-proof bowl. Cover the bowl with plastic wrap and let the peppers rest for 15 minutes. Use paper towels to gently rub the blackened skin off the peppers. Keeping the stems intact, cut a 3-inch slit down one side of each pepper, then gently remove the seeds using paper towels.
- In a medium bowl, mix together the cheddar and pepper jack cheeses. Fill each pepper, through the slit, with half the cheese until full but able to be held shut with your fingers. Set aside.
CHILES RELLENOS - LADY MOON FARMS: CERTIFIED ORGANIC, SOIL ...
From ladymoonfarms.com
Servings 4Total Time 1 hr 20 mins
- Gather your ingredients together, arrange a rack in the upper third of the oven and turn the broiler to high.
GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
5/5 (4)Total Time 2 hrsCategory Guatemalan RecipesCalories 449 per serving
- In a pot, cook the eye of round in water with a little salt and pepper until tender. If you prefer, you can shorten the cooking time by placing the beef inthe pressure cooker for 35 minutes after it starts to whistle. Set aside.
- After it cools down, open the pressure cooker and use the beef broth to boil the potatoes, carrots, and beans, along with the bay leaves and thyme. Season the vegetables with ½ tablespoon of Maggi’s powdered beef bouillon.
- Place peppers on a baking sheet at 400 degrees F and bake until brownedon top, then turn over until all sides are slightly browned.
STUFFED CHILE RELLENO RECIPE - FLAVOR MOSAIC
From flavormosaic.com
5/5 (1)Total Time 35 minsCategory Main DishesCalories 448 per serving
- Wash and half poblano peppers and remove seeds. Place the poblano peppers skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened. Flip the peppers over and move to a middle rack. Cook for an additional 5 minutes.
- Let the peppers cool for 5 minutes, then gently remove any loosened skin from poblanos. Do this gently so you don’t tear the poblanos. Do not wash the poblano peppers or you will remove their delicious flavor.
CHILES RELLENOS RECIPE | EPICURIOUS
From epicurious.com
3.1/5 (45)Servings 8-10
CRAB STUFFED CHILE RELLENOS | RECIPELION.COM
From recipelion.com
Category Mexican Recipes
HATCH CHILES RELLENOS RECIPE | FOOD & WINE
From foodandwine.com
Category PeppersTotal Time 1 hr 15 mins
CHICKEN STUFFED CHILE RELLENOS RECIPE – EASY CHILE ...
From eatwell101.com
5/5 (2)Calories 329 per servingServings 2
7 BEST STUFFED CHILI RELLENO RECIPE IDEAS - FOOD NEWS
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