Cheaterchilerelleno Recipes

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.

Steps:

• Preheat oven to 350 degrees.
• Coat a 9x9 pan with nonstick spray.
• Combine the grated cheese together.
• Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
• Lay half of the chiles open in the bottom on the prepared pan.
• Sprinkle half of the cheese on top of chiles.
• Repeat.
• In a bowl, whisk together the eggs and sour cream.
• Pour over the cheese and chiles, carefully spreading to the edges.
• Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
• Remove from the oven and let set five minutes before serving.
• Can top with salsa or enchilada sauce if desired.

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

Steps:

• Heat oil in skillet. Crumble turkey and cook over medium-high heat until no longer pink.
• Stir in all remaining ingredients.
• Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.

Steps:

• Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Blend first 4 ingredients in blender until smooth; pour into saucepan. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 15 min., stirring occasionally.
• Stuff each chile with 1 cheese slice; fold in both long sides of each chile to completely enclose cheese. Secure with wooden toothpicks. Spread flour onto small plate. Add chiles, 1 at a time, turning to evenly coat each with flour; gently shake off excess flour.
• Heat oil in medium deep skillet to 375°F on medium-high heat. Meanwhile, beat egg whites in small bowl with mixer on high speed until soft peaks form. Add yolks. Beat on low speed just until blended.
• Hold 1 chile by stem and dip in egg mixture, turning to evenly coat chile with egg mixture. Let excess batter drip off, then carefully add chile to hot oil. Repeat with second chile. Cook 1 to 2 min. on each side or until golden brown, turning once; drain on paper towels. Repeat with remaining chiles.
• Remove toothpicks from chiles. Serve chiles with sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
• Serve the sauce with slices of the chile relleno casserole.

Steps:

• Heat oven to 350°F.
• Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
• Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
• Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.