Cheese Stuffed Peppers Chile Rellenos Recipes

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CHILE RELLENO RECIPE



Chile Relleno Recipe image

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 6

4 poblano peppers ((or use New Mexican peppers, Hatch peppers, Anaheims or others))
2 eggs (separated)
½ cup flour (separated)
6 ounces melty cheese (or equivalent of shredded cheese)
Pinch of salt
Oil for frying

Steps:

  • Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  • Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  • Once cooled, peel off the blackened skins.
  • Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  • Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  • Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  • Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  • Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  • Serve with your favorite salsa or sauce!

Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

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.

CHILES RELLENOS (STUFFED PEPPERS)



Chiles Rellenos (Stuffed Peppers) image

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

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

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

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)



Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso) image

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Provided by Shelley Wiseman

Categories     Cheese     Egg     Tomato     Fry     Roast     Vegetarian     Quick & Easy     Hot Pepper     Gourmet

Yield 4 servings

Number Of Ingredients 19

For chiles:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
For sauce:
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
For frying the chiles and serving:
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
Special Equipment
a deep-fat thermometer

Steps:

  • Roast chiles:
  • Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  • Make tomato sauce while chiles stand:
  • Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  • Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
  • Stuff and fry chiles:
  • Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
  • Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
  • Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
  • While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
  • Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  • When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  • Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS



Cheese-Stuffed Chile Rellenos Egg Rolls image

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

Provided by Colorado Cookie

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 package egg roll wrap
3 cans whole green chilies
8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
1/2 box cornstarch
oil (for deep frying)

Steps:

  • Drain green chiles.
  • Sprinkle cornstarch on sheet pan.
  • Open up chile and place on egg roll wrapper with corner facing you.
  • Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  • Toss in cornstarch, dusting liberally.
  • (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  • Drain on paper towels and keep warm in 250 oven.
  • Serve as a side dish or appetizer with your favorite Mexican meal.
  • Add your favorite condi- ments/sauces.

STUFFED PEPPERS (CHILES RELLENOS)



Stuffed Peppers (Chiles Rellenos) image

Provided by Marian Burros

Categories     appetizer

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 7

6-8 fresh Anaheim chiles, peeled
1/2 pound Monterey Jack cheese
1/2 cup flour
5 eggs, separated
Salt to taste
Vegetable oil for frying
Tomato sauce (see recipe)

Steps:

  • Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
  • Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
  • Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
  • Roll chiles in flour to coat evenly; shake off excess.
  • Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
  • Heat enough oil in large frying pan to the depth of 1/4 inch.
  • Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

POTATO- AND CHEESE-STUFFED CHILES RELLENOS



Potato- and Cheese-Stuffed Chiles Rellenos image

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

8 poblano chiles
vegetable oil, for brushing
12 ounces potatoes, peeled (about 3 small to medium-size ones)
1 1/4 cups crumbled firm goat cheese
3/4 cup grated cheddar cheese
salt & freshly ground black pepper
1/4 cup sour cream
1/4 cup vegetable oil
2 red chilies, seeded and chopped
2 garlic cloves, crushed
4 scallions, chopped
1 (14 ounce) can tomatoes, chopped
4 corn tortillas, chopped
2 tablespoons brown sugar
1 tablespoon chopped oregano

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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From sabor.org.rs


EASY CHILE RELLENO RECIPE | HILDA'S KITCHEN BLOG
2021-09-23 Chile Relleno. Step 1: Char the poblano peppers over an open flame or in a hot cast-iron skillet. Add charred peppers to a gallon-sized ziplock bag and seal until the peppers are cool enough to handle. Peel charred skin either by scraping it with a small knife, rubbing it off with a napkin, or just peeling it gently.
From hildaskitchenblog.com


STUFFED MEXICAN PEPPER DISHES - THERESCIPES.INFO
Mexican Stuffed Peppers - Allie Carte Dishes trend alliecarte.com. Instructions. slice and de-seed/core peppers.Place on a greased baking tray, cut side up, and bake for 20-25 minutes, until desired wellness. heat a large pan over medium/high heat.
From therecipes.info


CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE
2021-07-22 Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely. Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan).
From thespruceeats.com


CHILE RELLENOS (STEP BY STEP GUIDE + VIDEO) - BELLY FULL
2019-10-05 Instructions. Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
From bellyfull.net


CHILE RELLENOS: STUFFED POBLANO PEPPERS - THE UNMANLY CHEF
2014-09-17 Now cut your poblano peppers, wear gloves and de-seed the peppers. Pre-heat your oven to 350F. Add a third of your cheese to each pepper, then add your meat filling, and finally cover with some more cheese. Place the peppers in the oven, bake for 20 minutes and enjoy! Chile Rellenos: Stuffed Poblano Peppers. Recipe Type: Dinner.
From theunmanlychef.com


BEST CHILES RELLENOS RECIPE - HOW TO MAKE CHILES RELLENOS
2019-05-16 In a large skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly golden, 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add corn ...
From delish.com


CHICKEN STUFFED CHILE RELLENOS RECIPE - EATWELL101
2020-10-09 2. In a large mixing bowl, add onion, garlic, jalapeños, red bell pepper, cilantro, and cumin, hot sauce, shredded chicken, and 3/4 of the cheese. Add a bit of salt and pepper to taste. Spoon the filling into the hollowed chiles and sprinkle with the remaining cheese.
From eatwell101.com


CHILE RELLENO POBLANO PEPPERS BEST RECIPES
Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at room... The unfilled cups can be made days in advance and stored at room...
From findrecipes.info


THE EASIEST BAKED CHILE RELLENOS RECIPE - COOKING WITH TYANNE
2020-12-22 Roll the stuffed pepper in the eggs, and then the bread crumbs, and then the eggs, and bread crumbs again. Place in the oven on a sprayed baking sheet at 400 degrees for about 10 minutes or until golden brown.
From cookingwithtyanne.com


STUFFED VEGETARIAN CHILI RELLENOS OR BELL PEPPERS
2022-05-19 2 cloves garlic, finely chopped. 2 jalapeños, seeded and chopped. 1/2 red bell pepper, finely chopped. 1/2 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 (28-ounce) can vegetarian baked beans, drained. 1 to 3 teaspoons hot sauce. 12 ounces Pepper Jack, or Monterey Jack cheese, coarsely grated. Salt, to taste.
From thespruceeats.com


GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP BILINGUAL
In a saucepan, place tomatoes, onion, garlic, and sweet pepper, adding water. Bring it to a boil and cover. Reduce heat and simmer for 20-30 minutes. Remove tomatoes, onions, pepper, and garlic from the pan and place in a blender. Add about ½ …
From growingupbilingual.com


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