Chile Relleno With Ground Turkey And Salsa Roja Recipes

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AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

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

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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

CHILE RELLENOS



Chile Rellenos image

I'm posting this recipe especially for all those ex-pats out there who can't pop out to a Mexican restaurant when they get the craving. It is admittedly a "fiddly" recipe, but making it myself is the only way I can ever get to eat what is one of my most favorite Mexican dishes. After making it once, you'll find that it isn't so difficult. And for those of you living in Europe as I do, I've discovered that the long and slender dark-green chiles found in Turkish and Moroccan vegetable markets work well, and for the cheese I use a white French Pyrenees cheese that is a suitable substitute for Monterey Jack. This seems to be a dish that varies widely from region to region in how it is prepared; this version is the type I always enjoyed the most.

Provided by FlemishMinx

Categories     Cheese

Time 1h

Yield 6 rellenos

Number Of Ingredients 13

4 medium tomatoes, peeled and in quarters
1 small onion, peeled and chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chicken broth (or 1/2 cup water PLUS 1/2 bouillon cube)
salt
3 fresh jalapenos or 3 other small green chili peppers, finely chopped
1/8 teaspoon ground cinnamon
6 fresh anaheim chilies (or similar)
8 ounces monterey jack cheese, cut in 6 equal strips and approximately the lengths of the chiles
peanut oil, for frying
1/2 cup all-purpose flour
3 eggs, separated

Steps:

  • For the Sauce:.
  • Combine the tomatoes, garlic and onion in a food processor and process until liquid.
  • Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
  • Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
  • For the chiles:.
  • Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
  • Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
  • After this time, carefully peel the skins away but keeping the chiles intact, including stems.
  • Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
  • Roll the filled chiles in flour and evenly coat; set aside.
  • Beat the egg whites in a bowl until stiff.
  • In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
  • Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
  • Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
  • Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
  • Repeat with remaining chiles.
  • Remove any toothpicks that you may have used!
  • Serve topped with the sauce.

ROASTED CORN AND TURKEY CHILE RELLENO CASSEROLE



Roasted Corn and Turkey Chile Relleno Casserole image

This recipe was inspired by HeatherFeather's delicious-looking post entitled "Baked Corn Stuffed Chiles Rellenos" (#77002). I wanted the same flavors, but in a layered casserole form with a quiche-like base. I've used reduced fat options, but one could just as easily substitute full-fat ingredients. As written, this dish packs a nutritional wallop-- each serving boasts just 298 calories, 33 g protein (46% of calories), 8 g fat (26%), 2 g saturated fat, 21 g carbs (29%), and 2 g fiber. We just had it for dinner, and it was very tasty along side homemade corn tortillas and a dollop of salsa verde!

Provided by Heather U.

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

5 medium fresh whole poblano peppers or 8 ounces canned mild whole green chilies
1/2 cup yellow sweet corn (I used frozen but fresh from the cob would be excellent)
1/4 cup cilantro, chopped
1/8 cup chopped scallion
4 ounces reduced-fat cheddar cheese or 4 ounces reduced-fat monterey jack cheese, shredded
2 teaspoons extra virgin olive oil
1/2 cup yellow onion, diced
4 garlic cloves, minced
1 lb ground turkey
1 tablespoon ground cumin
1 teaspoon dried oregano
12 ounces evaporated skim milk
1/4 teaspoon xanthan gum (optional)
5 extra large egg whites, plus
4 whole eggs or 1 cup egg substitute
1/4 cup cornflour (masa harina)
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste

Steps:

  • Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
  • Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
  • Combine the corn with the chopped cilantro and scallions; set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
  • In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
  • To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
  • Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
  • Pour the egg white mixture over the top and sprinkle with the reserved cheese.
  • Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
  • Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.

Nutrition Facts : Calories 596.3, Fat 49, SaturatedFat 9.6, Cholesterol 65.1, Sodium 303.3, Carbohydrate 23.2, Fiber 4.3, Sugar 7.9, Protein 30.2

CHILES RELLENOS SANDWICHES



Chiles Rellenos Sandwiches image

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

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

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.

CHILES RELLENOS



Chiles Rellenos image

This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.

Provided by Tejal Rao

Categories     dinner, lunch, vegetables, main course

Time 1h30m

Yield 6 chiles

Number Of Ingredients 11

3 serrano chiles, stems removed
6 beefsteak tomatoes (about 4 pounds)
4 garlic cloves, peeled
1 teaspoon kosher salt, plus more to taste
2 tablespoons neutral oil, such as grapeseed or canola
1 white onion, peeled and sliced into thin rings
6 large, firm poblano chiles (about 1 3/4 pounds)
12 ounces queso fresco or low-moisture melting cheese, such as mozzarella
5 large eggs, yolks and whites separated
Canola oil, for frying
2 cups all-purpose flour

Steps:

  • Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
  • Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
  • In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
  • Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
  • Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
  • Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
  • Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
  • Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
  • When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.

CHARRED SALSA ROJA



Charred Salsa Roja image

Provided by Rick Martinez

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

8 plum tomatoes (about 2 pounds), cored
4 cloves garlic, unpeeled
2 serrano chiles, stemmed
1/2 medium white onion, halved
1/4 cup packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, plus more if needed
Kosher salt

Steps:

  • Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
  • Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.

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From youbrewmytea.com


BAKED TURKEY CHILES RELLENOS - OH SO DELICIOSO
2016-11-10 Combine with turkey, cheese, salt, paprika, chipotle, and cayenne. Preheat oven to 400 degrees. Slit poblanos open lengthwise, and then across the top, forming a "T". Stuff peppers with turkey mixture, brimming over the top. Sprinkle panko crumbs over the tops of the peppers, then drizzle with melted butter. Bake about 30 minutes, until filling ...
From ohsodelicioso.com


CHILES RELLENO (STUFFED MEXICAN PEPPERS) - TASTES BETTER FROM …
2020-04-23 Chile relleno casserole: Broil the peppers and make salsa roja. Fry eggs in a frying pan in one flat layer. In a casserole dish spoon a thin layer or salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees for 30-45 minutes and allow to cool for 15 minutes before eating.
From tastesbetterfromscratch.com


CLASSIC CHILES RELLENOS - RECIPE - CHILI PEPPER MADNESS
2020-10-21 Batter the Peppers. 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, or just beat them vigorously with a fork. Gently stir in the egg yolks to form your egg batter.
From chilipeppermadness.com


ROASTED CHILE RELLENO RECIPE | FEASTING AT HOME
2017-10-06 But what I love MOST about this recipe, is the sheet-pan roasting method, where the peppers are roasted, along with the Salsa Ranchero Sauce ingredients. It saves a huge step. So easy, and much quicker than traditional Chiles Rellenos while being much lighter and super delicious! Roasted Chile Relleno! | 45-second video!
From feastingathome.com


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