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
Steps:
- In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
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
CHILES RELLENOS
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that will hold you in good stead elsewhere in this archive. And the resulting pockets of beef and cheese, fried in batter, make an excellent argument for the relevancy of stuffed peppers in general, and stuffed, fried ones in particular.
Provided by Joe Drape
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat broiler. Place whole peppers on a flat pan and broil, turning frequently, until evenly black and blistered. Remove from heat and place in a plastic bag, twisted closed, for 30 minutes. Meanwhile, place a skillet over medium heat and add ground beef (no oil needed). Sauté until evenly brown, then add onion, garlic powder and tomato. Sauté until onion is translucent, about 3 minutes. Season with salt and pepper to taste, remove from heat and set aside.
- In a separate skillet cook strips of bacon until browned and crisp. Using a slotted spoon, transfer bacon to beef mixture. Return pan and bacon fat to medium-low heat, and add 2 tablespoons vegetable oil, the carrot and potato. Sauté until potatoes are tender, 10 to 15 minutes. Remove from heat, spread meat mixture evenly across top, and set aside.
- Remove peppers from bag. Using protective gloves or under cool running water, peel burnt skins. Carefully make a vertical slit in side of each pepper and remove any seeds or veins. Stuff peppers with ground beef mixture, overlapping slits and securing them with toothpicks.
- Place a large skillet over medium-high heat and add about 1/4 inch of oil. While oil heats, with an electric mixer whisk egg whites until thick and fluffy. Add egg yolks and whisk just until blended, about 30 seconds. Place flour in a wide shallow bowl. Coat each stuffed pepper with a thin layer of flour, then dip in egg mixture so that entire pepper is covered. Carefully place peppers in hot oil and fry on both sides until golden, about 2 minutes a side. Drain excess oil on paper towels, transfer to a warm platter, remove toothpicks, and serve immediately.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 79 grams, Carbohydrate 33 grams, Fat 101 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 945 milligrams, Sugar 6 grams, TransFat 1 gram
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
TRADITIONAL CHILES RELLENOS
I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.
Provided by Jfoxe
Categories Peppers
Time 55m
Yield 6 stuffed chiles, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chiles.
- Preheat your oven to broil.
- Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
- Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
- When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
- Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
- After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
- Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
- Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
- Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
- Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
- Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
- Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.
Nutrition Facts : Calories 1372.2, Fat 106.7, SaturatedFat 24.5, Cholesterol 420.5, Sodium 3151.9, Carbohydrate 69.8, Fiber 10.9, Sugar 16.4, Protein 37.4
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.
CHILES RELLENOS RECIPE BY TASTY
In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.
Provided by Juliana Fregoso
Categories Dinner
Time 1h3m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
- Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
- Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
- Stuff each chile with the queso fresco.
- Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
- Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
- Serve immediately with warm corn tortillas alongside.
- Enjoy!
Nutrition Facts : Calories 899 calories, Carbohydrate 16 grams, Fat 73 grams, Fiber 0 grams, Protein 44 grams, Sugar 12 grams
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