STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
CHEESE-STUFFED PEPPERS: CHILE RELLENOS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 8 servings of 2 peppers each
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
- In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
- Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
- Transfer to a platter and let rest for 5 minutes before serving.
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
STUFFED CHILI RELLENOS
Make and share this STUFFED CHILI RELLENOS recipe from Food.com.
Provided by walt m.
Categories Tex Mex
Time 1h25m
Yield 3 stuffed poblanos, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
- depending on your tolerance for heat, remove some of the inside rib,.
- Combine ground meat, sausage, onion, mushroom, salt and pepper,.
- roll into 3 sausage shaped balls and press into Poblanos,.
- Cover meat mixture with sliced tomatoes and then with grated cheese,.
- Melt oil in large fry pan coating bottom,.
- Coat the outside of Poblano with egg and then Panko reserving 1/3,.
- place in med low heated pan with slit facing up,.
- Sprinkle remaining egg and Panko over grated cheese,.
- Cover and cook over med low heat until interior meat temp reaches 170 degrees.
Nutrition Facts : Calories 540, Fat 26.9, SaturatedFat 11.8, Cholesterol 225.2, Sodium 1078.5, Carbohydrate 36.7, Fiber 7.6, Sugar 3.6, Protein 40.5
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
POTATO- AND CHEESE-STUFFED CHILES RELLENOS
Chiles rellenos is a favorite in our home. Here's a version stuffed with potatoes and goat cheese, from Latina.com
Provided by Pinay0618
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Cut slit in end of each chile to allow release of steam during cooking. Brush chiles with oil and roast in oven 5 to 10 minutes, until skins are lightly charred and blistered. Place in plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom and remove seeds.
- In boiling salted water cook potatoes until just tender, then drain and place in bowl. Crush with fork, mix in goat cheese, and season to taste with salt and pepper. Stuff chiles with this mixture and arrange single layer in baking dish.
- For sauce, in frying pan heat oil, then add red chiles, garlic, and scallions and cook about 2 minutes, until softened. Add tomatoes, corn tortillas, brown sugar, and oregano, and cook over gentle heat 10 minutes. Pour into blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake 10 to 15 minutes. Sprinkle top with grated cheddar cheese, pour sour cream over that, and serve. Makes 4 servings.
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CHILE RELLENO ~ STUFFED CHILI - HISPANIC FOOD NETWORK
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Cuisine MexicanTotal Time 50 minsCategory Main DishCalories 424 per serving
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- Remove stem and seeds from jalapeno then add with tomatoes, onion, garlic, cilantro and salt to a blender. Puree until smooth.
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