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
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 RELLENO DIP WITH STAR CHIPS
Love chile relleno but not a fan of all the prep? Take its signature ingredients and make a dip! Made with charred poblanos, chiles, shredded cheese and enchilada sauce, this baked dip delivers on the flavors of the traditional Mexican dish. For more fun, bake up a batch of star-shaped chips with a cookie cutter and a bag of gyoza wrappers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut out 3-inch stars from the wonton wrappers using a cookie cutter; lightly brush both sides with vegetable oil and arrange on the prepared baking sheets. Sprinkle with salt. Bake, switching the pans halfway through, until the chips are golden brown and crisp, 12 to 15 minutes; let cool on the baking sheets.
- Preheat the broiler. Put the poblanos on a separate baking sheet and broil, turning once, until charred, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap and let sit 10 minutes. Peel off the skin and remove the stems and seeds. Roughly chop the poblanos.
- Combine the poblanos, canned chiles, cream cheese, 1/2 cup shredded cheese and 1/4 cup enchilada sauce in a large bowl. Beat with a mixer on medium-high speed until smooth, 2 to 3 minutes. Transfer to a shallow 1 1/2-quart baking dish and top with the remaining 2 tablespoons enchilada sauce and 3/4 cup shredded cheese. Bake until the dip is bubbling, about 20 minutes. Top with pickled jalapenos and serve with the star chips.
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.
NO-FUSS CHILES RELLENOS SKILLET
Hello, new favorite weeknight dish! This skillet-quick chiles rellenos requires only four ingredients and very little cleanup.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 2 ingredients until blended; shape into log. Cut into 6 pieces.
- Stuff chiles with cheese mixture; bring cut sides of chiles together to enclose filling.
- Add 1-1/2 cups salsa to large skillet; top with chiles, filled sides up. Drizzle with remaining salsa; cover. Cook on medium heat 8 to 10 min. or heated through.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CHILE RELLENOS DIP
Make and share this Chile Rellenos Dip recipe from Food.com.
Provided by GingerlyJ
Categories Southwestern U.S.
Time 1h5m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- in a bowl, whisk together half and half, eggs and flour and set aside.
- in another bowl mix cheeses together.
- place half the cheese in a well greased baking dish.
- top with the chiles then the egg mixture.
- sprinkle remaining cheese on top.
- pour tomato sauce over top.
- bake uncovered for 1 hour at 350.
- serve with tortilla chips.
Nutrition Facts : Calories 360.9, Fat 25.6, SaturatedFat 14.6, Cholesterol 114.3, Sodium 737.1, Carbohydrate 14.7, Fiber 1.3, Sugar 2.2, Protein 18.7
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- Line a baking sheet with aluminum foil and place the poblanos on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
- Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the poblanos and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove from the oven and loosely cover the peppers with aluminum foil or plastic wrap to keep in some of the heat to help them steam. Let them sit for 5 minutes.
- Uncover the peppers and pull and rub off as much of the blackened skin as possible. It doesn’t have to be perfect. (View step-by-step photos on how to roast poblano peppers.)
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- Roast the poblano peppers under the broiler on a sheet pan lined with foil. Depending on the size of the peppers, it will take 7-10 minutes per side for the skin to completely blacken.
- Remove from the oven and wrap the peppers in the foil and let steam for 20 minutes. Turn the oven down to 350° F (175°C).
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