Air Fryer Chile Rellenos Recipes

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CHILES RELLENOS



Chiles Rellenos image

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)

Steps:

  • To prepare the chiles:
  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
  • Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

AIR FRYER CHILE RELLENOS



Air Fryer Chile Rellenos image

If this isn't the best air fryer chile rellenos recipe you've ever had--or for that matter the best chile rellenos sauce recipe you've ever had--I will eat two of these in penance. But that's not likely to happen. The best, easiest, tastiest air fryer chile rellenos you've never had.

Provided by URVASHI PITRE

Categories     Main Courses

Time 40m

Number Of Ingredients 18

3 poblano peppers (rinsed and dried)
1 cup Frozen Corn Kernels (thawed, or use drained canned corn)
1 Chopped Green Scallions (sliced)
2 tablespoons Chopped Cilantro or Parsley
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper
1 cup grated Monterey Jack cheese
2 tablespoons Mexican crema or sour cream
3 tablespoons Olive Oil
1/2 cup finely chopped yellow onion
2 teaspoons Minced Garlic
1 6-oz can Tomato Paste
2 tablespoons Ancho Chile Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ teaspoon Kosher Salt
2 cups Chicken Broth
2 tablespoons Lemon Juice

Steps:

  • For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
  • In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
  • Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
  • Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
  • Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
  • Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
  • Serve with red chile sauce.*

Nutrition Facts : Calories 394 kcal, Carbohydrate 24 g, Protein 14 g, Fat 29 g, SaturatedFat 9 g, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

EASY CHILE RELLENO EGG ROLLS



Easy Chile Relleno Egg Rolls image

I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Provided by MizzWycked

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 35m

Yield 24

Number Of Ingredients 4

2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles - seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3x1/2-inch thick strips
vegetable oil for frying

Steps:

  • Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
  • Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
  • Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
  • Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g

CHILES RELLENOS AUTENTICOS



Chiles Rellenos Autenticos image

This authentic recipe for chiles rellenos (stuffed chile peppers) was adapted from the advice of several Hispanic friends. Serve with salsa and a sprinkling of cheese. Give it a try!

Provided by Rebecca Krogman

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 4

Number Of Ingredients 6

4 poblano peppers
1 teaspoon salt
2 cups cotija cheese, divided
1 cup all-purpose flour
½ cup vegetable oil for frying
2 eggs, separated

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice water.
  • Place poblano peppers on a baking sheet. Broil until skin bubbles and areas of burned skin appear. Dip peppers into boiling water for about 30 seconds, then place immediately into ice water. When peppers are chilled, remove skin. Slit peppers lengthwise and remove veins and seeds.
  • Stuff each pepper with 1/4 the cotija cheese and secure pepper openings closed with toothpicks. Place flour into a shallow bowl and dip each pepper in the flour; set aside for coating to set.
  • Heat vegetable oil in a large skillet over medium heat.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should stand up. Gently whisk egg yolks into whites. Dip floured peppers into egg mixture to coat.
  • Fry peppers in the hot oil until browned and the cheese has melted, flipping once, about 5 minutes per side.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 31.6 g, Cholesterol 162.3 mg, Fat 25.7 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 13.8 g, Sodium 1374.5 mg, Sugar 1.9 g

AIR FRYER CHILE RELLENO STUFFED CHICKEN BREAST



Air Fryer Chile Relleno Stuffed Chicken Breast image

This Air Fryer Chile Relleno Stuffed Chicken Breast is extra crunchy on the outside with a creamy cheesy Anaheim Chile center.

Provided by Belly Laugh Living

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

1 Pound Chicken Breast
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cumin
6 Large Anaheim or Hatch Peppers
1/2 Cup Cheddar Cheese (Shredded )
1/4 Cup Cream Cheese
1 Egg
3/4 Cup Panko
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Cumin
1/4 teaspoon Garlic Powder

Steps:

  • Depending on the thickness of the chicken breast you'll want to butterfly it. This means cutting it horizontally, but not all the way through. This allows you to pound the meat for even thickness.
  • Pound out the chicken breast to about 1/4 inch thick
  • Sprinkle on 1/4 teaspoon salt, black pepper and cumin
  • Lay the Anaheim Pepper on to the chicken breast
  • In a small bowl, mix together the cream cheese and grated cheddar cheese
  • Spread half the cream cheese mixture over the Anaheim pepper layer
  • Roll the chicken breast over the pepper and cheese.
  • Bind the chicken roll with toothpicks
  • Beat the egg
  • Mix together the the Panko, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper and place on a flat dish
  • Carefully dip the stuffed chicken breast into the egg and then Roll into the panko mixture. Press lightly to get the panko to stick to the chicken
  • Lightly spray the chicken breast with olive oil or butter spray
  • Place the stuffed chicken breast into the Air Fryer. NOTE: Always spray the bottom of the air fryer with cooking spray. Cook the chicken in the Air Fryer for 12 minutes at 400 degrees
  • Flip the chicken. Spray the top of the chicken breast with olive oil or butter spray and cook for an additional 8 minutes in the Air Fryer for 400 degrees.
  • Check the chicken to make sure the internal temperature is over 165 degrees. The outside should also be browned and crunchy. Enjoy.

Nutrition Facts : Calories 747 kcal, Carbohydrate 49 g, Protein 62 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 308 mg, Sodium 1965 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC CHILE RELLENOS



Authentic Chile Rellenos image

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO.

Provided by ditsyquoin

Categories     Mexican

Time 1h15m

Yield 6 peppers, 2-3 serving(s)

Number Of Ingredients 8

6 poblano chiles, Fresh
3/4 lb queso blanco
3 tablespoons flour
3 eggs, seperated
2 cups frying oil
1 (14 ounce) can diced tomatoes with juice (optional)
1 large onion, sliced (optional)
1 cup chicken broth (optional)

Steps:

  • Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
  • Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
  • Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
  • Slice each chili on one side from stem to bottom.
  • Remove most of the seeds and membranes. (If you like them really hot, omit this step).
  • Cut the cheese into 1/2 wide slices and as long as the chiles.
  • Stuff the cheese into each chile.
  • Roll in flour.
  • Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
  • Drop chiles into egg batter and fluff it around them.
  • Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
  • Drain on paper towels.
  • Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
  • Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.

Nutrition Facts : Calories 2131, Fat 225.5, SaturatedFat 30.6, Cholesterol 279, Sodium 116.2, Carbohydrate 22.2, Fiber 2.3, Sugar 7.2, Protein 13.3

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