BEER BATTERED CHILES RELLENOS WITH WARM CHIPOTLE SALSA
After a few minutes of silent chewing, I nervously asked my DBF what he thought of this new way of making chiles rellenos. Some things you just don't mess with- and because chiles rellenos are his favorite dish, I thought I might have pushed the envelope a little too far. I thought he was trying to think of a polite way to say, "Yuck!" A smile spread across his face and he said he liked these even more than the chile rellenos I usually make. I'm still undecided - but between you and me, I think I like the standard recipe with the egg batter, just a tad bit better. If you have never made chiles rellenos before, I would recommend starting with a different recipe. This batter is more crispy than light and fluffy. If you are looking for a chiles rellenos recipe that is a bit different, give this one a try. From Williams Sonoma American
Provided by cookiedog
Categories < 60 Mins
Time 50m
Yield 8 chiles
Number Of Ingredients 16
Steps:
- To make the batter: In a bowl, whisk together the flour, egg, oil, and salt. Whisk in just enough beer to make a thick, clinging batter. Do not overmix. Let stand at room temperature for 30 minutes.
- Meanwhile, place a broiler (grill) rack about 6 inches (15 cm) from the heat source and preheat the broiler. Broil (grill) the chiles just until most of the tops are blackened and blistered, about 5 minutes. Turn and broil to blacken the skins on the other side, about 5 minutes longer. Transfer the chiles to a plate, cover with plastic wrap, and let stand until the chiles are cool enough to handle, about 20 minutes. Leaving the stems on and trying to keep the chiles as intact as possible, peel off and discard the blackened skin. Using a small, sharp knife, slit open one side and remove the seeds from each chile.
- In a small bowl, mix together the cheese and corn. Fill each chile with the cheese mixture. Using wooden toothpicks, close up the slits in the chiles. Set aside.
- Preheat the oven to 200F (95c) Place a wire rack on a baking sheet. Pour oil into a large saucepan to a depth of 2 inches (5cm). Heat over high heat to 360F (182c) on a deep-frying thermometer. Working in 2 or 3 batches, dip the stuffed chiles in the batter, letting the excess batter run back into the bowl (you may need to thin it a bit with the beer). Carefully place in the hot oil and deep-fry over high heat, turning once, until golden brown, transfer the fried chiles to the wir rack on the baking sheet and keep warm in the oven while you fry the remaining chiles.
- Reheat the chipotle salsa gently over low heat. Spoon equal amounts of the warm salsa onto individual plates. Top with the fried chiles and serve immediately, garnished with cilantro if desired.
- Salsa: In a nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in 1 can diced tomatoes with their juice; chipotle chile in adobo, and dried oreganol Bring to a simmer, reduce the heat to medium-low, and simmer until thickened, about 10 minutes. Stir in 2 tablespoons chopped fresh cilantro. Set aside until needed.
Nutrition Facts : Calories 279.1, Fat 14.9, SaturatedFat 6.4, Cholesterol 51.8, Sodium 460.1, Carbohydrate 25.2, Fiber 2.5, Sugar 4.5, Protein 11.6
CHILES RELLENOS
Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To prepare the chiles:
- Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
- Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
- Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
- Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
- In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
- Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
- In a blender, combine all the ingredients and puree until smooth.
- Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
- Yield: about 3 cups
CHILE RELLENOS
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Provided by PANCHITA
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
- Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 52.3 g, Cholesterol 170.6 mg, Fat 42.3 g, Fiber 3.3 g, Protein 39.2 g, SaturatedFat 25.3 g, Sodium 1746.4 mg, Sugar 10.8 g
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
Steps:
- Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
- Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
- In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
- Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
- Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
- Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
- Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
- Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
- When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.
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