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
CHILE RELLENO CAMARóN (SHRIMP STUFFED GUERO CHILE PEPPERS
Make and share this Chile Relleno Camarón (Shrimp Stuffed Guero Chile Peppers recipe from Food.com.
Provided by Rescurat
Categories < 60 Mins
Time 35m
Yield 8 Peppers
Number Of Ingredients 7
Steps:
- Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo).
- Remove the seeds, core, and veins, leaving the stem intact.
- Mince shrimp; add old bay, garlic, and cilantro.
- Stuff peppers with shrimp.
- Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly sauté.
- Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
- Cover and simmer until done through.
Nutrition Facts : Calories 57.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 110.4, Sodium 127.1, Carbohydrate 0.3, Protein 11.9
CHILES RELLENOS CON CAMARONES
This recipe has an unusal filling, and it is very good. This comes from The Hatch Chile Cookbook, some of the best chiles you will find.
Provided by TheGrumpyChef
Categories Tex Mex
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute the celery in butter for three minutes.
- Meanwhile, combine the eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add the sauteed celery and shrimp and stir to mix well.
- Stuff the mixture into the whole chiles and seal with toothpicks if necessary.
- Place the chilesin a deep, lightly buttered casserole dish, seam side down.
- Cover the dish and bake in a 350 degree oven for 20-25 minutes or until heated through.
- Serve with beans and rice.
- **Note: For a stiffer filling, chop the shrimp into a paste in the food processor.
Nutrition Facts : Calories 360.1, Fat 18.4, SaturatedFat 9.7, Cholesterol 177.2, Sodium 1253.9, Carbohydrate 38, Fiber 3.1, Sugar 7.8, Protein 12.3
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
CHILES RELLENOS CROQUE-MADAME
A traditional croque-madame is a heartier version of a croque-monsieur because it's served with an egg on top of the sandwich. Instead of bechamel and Gruyere, this playful version includes pepper jack, chiles and chipotle. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.
Nutrition Facts : Calories 709 calories, Fat 48g fat (23g saturated fat), Cholesterol 308mg cholesterol, Sodium 1529mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.
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