OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
CHILES RELLENOS WITH PICADILLO
Steps:
- To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
- Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
- Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
- Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
- Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
- Yield: about 2 cups
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
- Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g
EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO
You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
- Serve chiles with sour cream mixture.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHILES RELLENOS WITH CHEESE SAUCE
These chilies are filled with wonderful melted cheese and coated in a rich beaten egg mixture. Growing up in a state with no Latino population, I didn't taste these little beauties until I was 12 years old. It was love at first bite. I still love them and they're one of my favorite foods.
Provided by Sandy in Oklahoma
Categories Cheese
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Slit chilies open crosswise below stems.
- Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
- ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain.
- Place on serving plate and spoon cheese sauce over the top.
- Cheese sauce:.
- Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.
Nutrition Facts : Calories 536.7, Fat 32.1, SaturatedFat 19, Cholesterol 212.5, Sodium 634.5, Carbohydrate 37.9, Fiber 4.8, Sugar 16.2, Protein 29.7
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