CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
POBLANO CHILE RELLENO
Steps:
- Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.
- Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.
- In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.
- To serve place on large dish and serve with sour cream and lime wedges.
CALDO LARGO (CREAM OF CHILE POBLANO)
Make and share this Caldo Largo (Cream of Chile Poblano) recipe from Food.com.
Provided by Member 610488
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
- In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
- Heat on low for a few minutes, stirring constantly. Do not boil the soup.
- Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.
Nutrition Facts : Calories 272.5, Fat 14.7, SaturatedFat 8.1, Cholesterol 36.8, Sodium 253.3, Carbohydrate 22.6, Fiber 1, Sugar 18.9, Protein 14
CHILE POBLANO CASSEROLE
Can be prepared as written for a side dish or a meatless entree, or with added chicken for a main dish. Recipe is from Crisco.
Provided by Pinay0618
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop.
- HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish.
- BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 108, Sodium 69, Carbohydrate 13.5, Fiber 1.9, Sugar 3.9, Protein 5.5
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
Provided by Julesong
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8
CREAMY POBLANO CHILE PORK SHOULDER RECIPE
Make a tender pork shoulder recipe with a long, slow bake in the oven. Our Creamy Poblano Chile Pork Shoulder Recipe is a great option for the weekend.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.
- Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.
- Cut remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.
- Slice meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
SHRIMP AND POBLANO CHILE TAMALES
From BHG.com. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie.
Provided by mariposa13
Categories Mexican
Time 1h
Yield 28 tamales
Number Of Ingredients 18
Steps:
- Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
- Cover corn husks with hot tap water in a shallow baking dish.
- Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
- Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
- Heat broiler.
- Line a broiler pan with foil.
- Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
- Wrap in foil and let stand 15 minutes.
- Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
- Heat oil in a large skillet over medium-high heat.
- Add onions and cook 2 to 3 minutes.
- Add garlic, reduce heat to medium and cook 1 minute more.
- Cool, then combine with chile, bell pepper and uncooked shrimp.
- Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
- Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
- Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
- Stir in shrimp mixture and cheese (mixture will be stiff).
- Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
- Flatten one husk on work surface (overlapping two husks if small).
- Spoon 1/4 cup filling in center of husk.
- Spread into a 3-inch long log.
- Roll up lengthwise.
- Secure each end with string.
- Repeat with remaining husks and filling.
- To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
- Spread 1/4 cup filling in center of each rectangle.
- Fold all sides in to form 2x3-1/2-inch packets.
- (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
- Arrange tamales (unthawed if frozen) in rack.
- Cover; bring to a boil.
- Reduce heat to low and steam 30 minutes.
- Serve with Guacamole, if desired.
- Makes 28 tamales.
- (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
- Used in tamales or to thicken sauces.
- Can be found in the baking section of most supermarkets.
- yyChile Poblano: Mild to medium-hot fresh chile.
- Popular for stuffing; usually roasted.
Nutrition Facts : Calories 107, Fat 6.2, SaturatedFat 2.5, Cholesterol 24.6, Sodium 155.3, Carbohydrate 9.4, Fiber 0.3, Sugar 1.3, Protein 4.1
POBLANO CHILE PEPPER SOUP
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g
ROASTED POBLANO CHILE & PASTA CASSEROLE
You can expect a bit of heat from this Roasted Poblano Chile & Pasta Casserole-and a sauce that's thick with sour cream, cottage cheese and mozzarella.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Blend sour cream, onions, garlic, chiles and cilantro in blender until smooth.
- Mix cottage cheese, mozzarella and Parmesan until blended.
- Layer half each pasta, ham, butter and sour cream sauce in 13x9-inch baking dish. Top with half the cheese mixture. Repeat layers.
- Bake 25 min. or until cheese melts. Top with tomatoes; let stand 5 min. before serving.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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