CHILES RELLENOS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack directly underneath the broiler and preheat the broiler.
- In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
- Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
- Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
- Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
- In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
- Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
- Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.
CHILE RELLENOS
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
- Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
- Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
- Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
- In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
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
MIL'S SKILLET CHILE RELLENOS
My mother-in-law grew up in SoCal, so when I received poblano peppers in my CSA share I asked for her chile rellenos recipe. DH advised that I use two eggs per pepper, but it would also work as three eggs per two peppers. If using canned peppers, skip the first step. Prep time includes step one for fresh peppers.
Provided by O-mama
Categories Cheese
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
- While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
- Slice jack cheese about 1/4" thick and trim to fit peppers.
- Stuff peeled and seeded peppers with cheese and roll in flour.
- Combine egg yolks and whites.
- Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
- Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.
Nutrition Facts : Calories 605.2, Fat 43, SaturatedFat 17.8, Cholesterol 793.8, Sodium 590.5, Carbohydrate 13.3, Fiber 1.5, Sugar 5.6, Protein 41
SIMPLE MOCK CHILE (CHILI) RELLENO FLAVOR WITHOUT THE FUSS (CASSE
The flavors of a chili relleno without the work, that is what drew me to this recipe. It was originally posted in our local newspaper. A healthier alternative to a fried chili relleno, this would make an awesome addition to any mexican themed meal.
Provided by TheShields
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
- Beat eggs and milk together. Add the flour and continue to beat until combined.
- Fold in the green chilies and the cheese.
- Pour into the casserole dish and back for 40-45 minutes.
- Top with a dollop of sour cream and enjoy.
Nutrition Facts : Calories 780, Fat 58.7, SaturatedFat 35.7, Cholesterol 322.8, Sodium 1595.7, Carbohydrate 12.7, Fiber 0.8, Sugar 2.7, Protein 50.4
NO-FRY CHILES RELLENOS
Steps:
- Brush the peppers with olive oil and roast them, on the grill or in the oven, until the skin is easily peeled off. Slice open the peeled peppers and remove the seeds. Cut the stems off. Stuff the peppers with cheese. Bake the peppers in the oven for 10-15 minutes. Wrap a pepper in a corn tortilla (it cuts the spiciness) and chow down!
SIMPLE NO-FRY CHILES RELLENOS
This is so quick and easy it's scary! My husband loves these so I know they're good. Great to make up and put in the frig, then when you get home from work, just pop in the oven. Sorry... just taking a guess on the prep & cook times.
Provided by Yogi8
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Split chilies down one side.
- Fill each with some cheese and reshape the chilies.
- Put in baking pan sprayed with cooking spray and top with cheddar, then salsa.
- Bake at 350 till hot.
Nutrition Facts : Calories 210.2, Fat 16.1, SaturatedFat 10.2, Cholesterol 51.2, Sodium 292.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3, Protein 11
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