AUTHENTIC CHILE RELLENO RECIPE
This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera-Ugh, so good!
Provided by Kate Ramos
Time 1h35m
Number Of Ingredients 15
Steps:
- Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
- Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
- Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
- Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
- Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
- Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
- Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
- Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
- Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
- Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
- Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
- Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
- Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.
Nutrition Facts : Calories 653 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 65 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 48 grams unsaturated fat
BREAKFAST CHILE RELLENOS
A delicious and healthy remake, Breakfast Chile Rellenos, stuffed with sausage, eggs and cheese. This low carb breakfast is easy to make ahead of time and is perfect for the holiday season! These easy chile rellenos aren't fried, but baked with a layer of cheese on top, for a still-indulgent but healthier option.
Provided by Michelle Miller
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Start by blanching the poblanos. Boil water in a large pot, and then add the peppers for about 10 minutes, until they are soft when pierced with a fork. I like to put the lid on my pot to keep them from floating, but you can also just flip them over half way through.
- Preheat oven to 425º F.
- Remove the chiles from the boiling water, and make a lengthwise slice. Don't cut the pepper in half - you just want to be able to stuff the inside of the pepper. If your chiles are really hot, of you don't want these to be too spicy, you can use a spoon to remove the seeds.
- Make some scrambled eggs, and brown the Jones Dairy Farm Golden Brown Pork Sausage patties. Cut the patties in half and set aside.
- Add the chile relleno sauce to a baking dish, and then add the peppers into the dish. Stuff the peppers with 1/4 of the cheese, 1 scrambled egg, and 1 sausage patty (two 1/2s) each. Top the dish with extra cheese.
- Bake the chile rellenos for 15 minutes, or until cheese is melted and bubbling. If you make your chiles ahead of time and the sauce has cooled or chilled before baking, then cover the dish with foil and cook for 15 minutes, and then remove the foil and cook for another 10-15 minutes, until the sauce is bubbling and the cheese has begun to bubble and brown.
Nutrition Facts : Calories 481 kcal, Carbohydrate 15 g, Protein 26 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 234 mg, Sodium 1282 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CHILES RELLENOS BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
CHILE RELLENO SQUARES- BREAKFAST VERSION
A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.
Provided by kda949
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a 13x9 in baking dish, place the stick of butter.
- Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
- Meanwhile, beat eggs in a large bowl.
- Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
- Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
- Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
- Optional- serve with sour cream and salsa.
CHILE RELLENO BREAKFAST
I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!
Provided by Acerast
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease four 10-ounce custard cups.
- Brush both sides of each tortilla with the melted butter.
- Nestle each tortilla into one of the custard cups - forming "bowls".
- In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
- To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
- Sprinkle reserved cheese over egg mixture.
- Bake uncovered for 25-30 minutes or until eggs are set.
- Let stand 5 minutes before serving.
- Serve with salsa and sour cream.
- Great with fresh fruit!
CHILES RELLENOS SANDWICHES
Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.
Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
More about "chile relleno breakfast bowls recipes"
BREAKFAST CHILI RELLENO CASSEROLE - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
CHILE RELLENO CASSEROLE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
THE BEST CHILE RELLENO BURRITO | CHEESY, FLAVORFUL, AND AMAZING!
From atablefullofjoy.com
GET READY FOR THE SUPER BOWL WITH THESE MAKE AHEAD CHILE …
From momsbistro.net
CHILE RELLENO QUICHE #BRUNCHWEEK - COOKING IN STILETTOS
From cookinginstilettos.com
CHILE RELLENOS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 BEST CHILI RELLENO BREAKFAST CASSEROLE RECIPES - YUMMLY
From yummly.com
CHILE RELLENO BREAKFAST CASSEROLE RECIPE | TASTING TABLE
From tastingtable.com
CHILE RELLENO CASSEROLE - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
CHILE RELLENOS BURRITO - MOM. EAT. REPEAT.
From momeatrepeat.com
10 BEST CHILE RELLENO BREAKFAST CASSEROLE RECIPES | YUMMLY
From yummly.com
CHILI RELLENO BREAKFAST CASSEROLE RECIPE RECIPES
From stevehacks.com
CHILE RELLENO BREAKFAST CASSEROLE | LEIGH ANNE WILKES
From yourhomebasedmom.com
CHILE RELLENOS EGG BAKE - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
CHILES RELLENOS BREAKFAST STRATA RECIPE - TINYBEANS
From tinybeans.com
BAKED CHILES RELLENOS- BETTER THAN FRIED - BELLY LAUGH LIVING
From bellylaughliving.com
CHILE RELLENO BREAKFAST CASSEROLE IN A MUG RECIPE
From homecookingmemories.com
AMY'S CHILE RELLENO BOWL RECIPE - THERESCIPES.INFO
From therecipes.info
CHILE RELLENO SKILLET BREAKFAST - AN INSPIRED COOK
From aninspiredcook.com
CHILE RELLENO CASSEROLE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
BREAKFAST CHILE RELLENO QUESADILLA FROM MJ'S KITCHEN
From mjskitchen.com
EASY CHEESY CHILE RELLENO CASSEROLE - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHILE RELLENO RECIPES | ALLRECIPES
From allrecipes.com
BAKED CHILE RELLENO CASSEROLE RECIPE - THE TYPICAL MOM
From temeculablogs.com
CHEF JOHN'S CHILE RELLENO PANCAKES ARE WAY LESS MESSY THAN
From allrecipes.com
BEST CHILE RELLENO CASSEROLE RECIPE {VIDEO} - KEY TO MY LIME
From keytomylime.com
CHILE RELLENO CASSEROLE RECIPE + VIDEO - EASY BREAKFAST CASSEROLE
From savoryexperiments.com
EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF - SALAD IN A JAR
From saladinajar.com
10 BEST CHILI RELLENO BREAKFAST CASSEROLE RECIPES - BLOG
From allchilipepper.com
SUPER EASY CHILE RELLENO CASSEROLE - EASY RECIPE CHEF
From easyrecipechef.com
CHILE RELLENO BREAKFAST CASSEROLE RECIPES ALL YOU NEED IS …
From stevehacks.com
BEST CHILE RELLENO CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
CHILE RELLENO RECIPES: HANDS-DOWN AND STRAIGHT FROM THE HEART
From onchees.com
FIVE STAR CHILE RELLENOS CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICE UP BREAKFAST WITH THIS EASY CHILE RELLENO CASSEROLE
From thatrecipe.com
CHILE RELLENO CASSEROLE - 12 TOMATOES
From 12tomatoes.com
CHILE RELLENO BREAKFAST CASSEROLE - FEDANDFIT.COM
From fedandfit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love