Chile Rellenos With Tomato Sauce Recipes

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CHILES RELLENOS



Chiles Rellenos image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 large poblano peppers
4 eggs, yolks and whites separated
4 eggs, yolks and whites separated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese
1/2 cup fresh corn (or frozen if unavailable)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
1 tablespoon olive oil
1/2 yellow onion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cloves garlic
1/2 cup chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included)
1 tablespoon fresh cilantro leaves
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
  • Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
  • Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
  • Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
  • Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.

CHILES RELLENOS WITH TOMATO SAUCE



Chiles Rellenos With Tomato Sauce image

Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.

Provided by cookiedog

Categories     Cheese

Time 1h20m

Yield 6 chiles

Number Of Ingredients 12

6 large mild green chilies (I use a combination of Poblanos and Anaheim)
1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
flour
4 eggs, separated
oil, 1 inch deep for frying
sour cream, and
cilantro (to garnish)
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, crushed
1 (28 ounce) can solid-pack tomatoes, pureed briefly in blender
2 1/2 cups chicken broth

Steps:

  • Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
  • Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
  • Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
  • Remove charred peels from chiles.
  • I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
  • Fill each chile with several strips of cheese, roll in flour, and set aside.
  • Beat egg whites until stiff; slightly beat yolks and fold into whites.
  • Heat oil in a large skillet to 360F-400°F.
  • Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
  • Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
  • You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
  • Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
  • Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.

MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE



Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 29

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
8 poblano chiles
2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil
Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped
1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish

Steps:

  • For the pulled chicken: Preheat the oven to 350 degrees F.
  • Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.
  • Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
  • For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
  • For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
  • For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
  • For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
  • Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
  • To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Make and share this Chiles Rellenos in Tomato Broth recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Peppers

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, undrained and pureed
1/2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken stock
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)

Steps:

  • Brown onions in lard.
  • Add tomatoes, cinnamon and pepper.
  • Cook briskly until sauce becomes the consistency of a thick tomato sauce.
  • Add stock, simmer partially covered for 45 minutes.
  • Stuff chiles with cheese and hold together with skewers.
  • Batter: Beat whites to stiff peaks with 1/2 tsp salt.
  • Beat in yolks 2 at a time until well incorporated.
  • Beat in flour.
  • Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
  • Baste tops with hot oil.
  • When they are golden on bottom, turn over and cook other side.
  • Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
  • To serve, place a pool of sauce in a bowl and top with a chile.
  • Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
  • The oil can then be used to cook the chiles.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)



Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso) image

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Provided by Shelley Wiseman

Categories     Cheese     Egg     Tomato     Fry     Roast     Vegetarian     Quick & Easy     Hot Pepper     Gourmet

Yield 4 servings

Number Of Ingredients 19

For chiles:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
For sauce:
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
For frying the chiles and serving:
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
Special Equipment
a deep-fat thermometer

Steps:

  • Roast chiles:
  • Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  • Make tomato sauce while chiles stand:
  • Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  • Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
  • Stuff and fry chiles:
  • Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
  • Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
  • Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
  • While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
  • Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  • When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  • Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

DIANA DáVILA'S CHILES RELLENOS



Diana Dávila's Chiles Rellenos image

In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.

Provided by Melissa Clark

Categories     meat, vegetables, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 27

10 plum tomatoes, diced
3 pints cherry tomatoes, preferably a mix of colors, halved
2 teaspoons kosher salt, more as needed
1/4 cup sunflower or grapeseed oil
1 large white onion, diced
10 garlic cloves, thinly sliced
2 to 3 Serrano chiles, thinly sliced
2 cups carrot juice
1 cup chicken stock, preferably homemade
2 tablespoons duck fat or sunflower oil
1/2 large white onion, diced
1 small Granny Smith apple, diced
4 garlic cloves, minced
1 1/4 teaspoons kosher salt
1/4 cup raisins
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 pound ground pork (or use a combination of ground pork and chopped duck confit)
1/8 teaspoon crushed red-pepper flakes
8 poblano chiles
3/4 cup all-purpose flour
4 egg yolks, lightly beaten
6 egg whites
Fine sea salt, as needed
Vegetable or canola oil, for frying
Epazote, for serving (optional)
Chopped cilantro, for serving

Steps:

  • Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
  • Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
  • Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
  • Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
  • Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
  • Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
  • Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
  • Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
  • Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
  • Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
  • When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.

CHILES RELLENOS



Chiles Rellenos image

Categories     Herb     Pepper     Bake     Cheddar     Feta     Ricotta     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cups low-fat ricotta cheese
2/3 cup crumbled feta cheese
2/3 cup firmly packed grated sharp cheddar cheese
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh oregano
1 garlic clove, pressed
1 teaspoon ground cumin
2 7-ounce cans whole green chilies, rinsed
Fresh cilantro sprigs

Steps:

  • Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

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CHILES RELLENOS - COOKING, EATING, RECIPES AND FOOD HAPPENINGS IN …
2020-10-11 A Classic Mexican Recipe Chiles are the essence of Mexico. Vibrant in color and intense in flavor, they are found in many Mexican dishes. Chiles Rellenos, a Mexican classic, feature poblano chiles stuffed with cheese, dipped in egg, then fried until golden and served in a shining pool of tomato sauce. Chiles Rellenos Makes 6…
From kathleeniscookinginmexico.wordpress.com
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CHILE RELLENO CASSEROLE WITH TOMATO SAUCE | OREGONIAN RECIPES
2007-10-23 Instructions. To make casserole: Preheat the oven to 350 degrees. Beat egg whites until stiff peaks form. In a separate bowl, beat yolks until light in color. Stir in salt and pepper. Fold egg yolk mixture into whites. Remove stems from the chiles and slice in half lengthwise.
From recipes.oregonlive.com
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15 MINUTE • CHILI RELLENO SAUCE • LOAVES AND DISHES
2021-09-17 Instructions. Add the spices to a pan over medium heat on the stove top and allow the spices to toast in the pan (about 1-2 minutes). Add the flour and toast that as well for 1 minute. Add the vegetable oil, broth and paste. Bring to a simmer and serve.
From loavesanddishes.net
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CASSEROLE CHILES RELLENOS - RECIPES | COOKS.COM
2022-05-11 After greasing an 8 to 9-inch square pan, place half the chilies and cover with half the cheese. Add another layer of chilies, then another ... Ingredients: 8 (eggs .. flour .. milk .. salt ...) 2. CASSEROLE CHILES RELLENOS. Melt butter in a 13x9-inch baking dish. Arrange chilies in a layer. Cover with cheese. Blend eggs, salt, milk and biscuit ...
From cooks.com
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POBLANO CHILES RECIPES BEEF : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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CHILE RELLENO - WIKIPEDIA
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʎeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs". The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are …
From en.wikipedia.org
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CHILE RELLENOS WITH CHARRED TOMATO SAUCE RECIPE | DAIRY …
Place chiles on the foil and return to a lower rack of the oven for 1 minute just until warm. Place vegetable broth in a small saucepan and heat to a simmer. Place tomatoes and chiles in …
From dairydiscoveryzone.com
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CHILE RELLENO SAUCE RECIPE | RYAN'S VIDEO | CRAFTLOG
A quick and simple relleno sauce. This would work fine as an enchilada sauce as well. Warm the olive oil in a sauce pot over medium-low heat. Add the crushed garlic. Basic cooking techniques. Using the side of your knife. Add the cumin. Add the oregano. Toast briefly by stirring over gentle heat until fragrant.
From craftlog.com
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RICK BAYLESSCLASSIC CHILES RELLENOS - RICK BAYLESS
Cook over medium heat, stirring regularly, until the mixture is very thick and homogenous, about 20 minutes. Stir in the almonds, then taste and season with salt, usually about 1 teaspoon. Cool. Preparing the chiles. While the picadillo is cooking, pour 1-inch of oil into a heavy deep skillet or pot—the pot should be 12 inches wide and 3 to 4 ...
From rickbayless.com
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CHILES RELLENOS WITH TOMATO SAUCE – LYNSEY LOU'S
2012-03-29 Directions: For the tomato sauce-. Add oil to a medium saute pan and place over medium heat. Once the pan has preheated, add the onions and cook until softened, about 5 minutes. Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute. Add the chicken stock along with the tomatoes, stir ...
From lynseylous.com
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CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
Add a tablespoon of flour and 3/4 teaspoon of salt to the egg yolks, and beat until completely mixed. Add the egg yolks to the egg whites, and carefully use a spatula to fold the yolks in. You want the batter to stay nice and fluffy. Carefully frost …
From eatingrichly.com
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GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP BILINGUAL
In a saucepan, place tomatoes, onion, garlic, and sweet pepper, adding water. Bring it to a boil and cover. Reduce heat and simmer for 20-30 minutes. Remove tomatoes, onions, pepper, and garlic from the pan and place in a blender. Add about ½ …
From growingupbilingual.com
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AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
2021-07-23 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.
From holajalapeno.com
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HOW TO MAKE AUTHENTIC CHILES RELLENOS RECIPE - THE MOUNTAIN …
2020-06-23 Add enough oil to the skillet so that there is about 1-inch of oil in the pan and heat to 350 degrees F. While the oil is heating, line a platter or large plate with several paper towels so the chiles can drain after frying. When the oil is hot, add only two chiles to the oil at a time. This chiles brown very fast.
From themountainkitchen.com
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CHILES RELLENOS RECIPE (EASY AND DELICIOUS) - THRIFT AND SPICE
2022-05-11 Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be). Put the slices into the peppers. Be very careful not to tear the peppers. Measure one cup of flour and pour into a mixing bowl. Season with a …
From thriftandspice.com
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CHILI RELLENO CASSEROLE WITH TOMATOES - ORGANIZED ISLAND
2017-02-27 Instructions. Lightly grease 8x8 baking pan with butter or oil. Layer chilies and then cheese twice. Beat eggs in a bowl and add milk, flour, salt and pepper. Pour egg mixture over chilis and bake at 350 for 45 minutes. Let cool slightly before serving. Top each serving with tomatoes if desired.
From organizedisland.com
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CHILES RELLENOS - RECIPE - FINECOOKING
In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, about 5 minutes. Add the green pepper and cook until tender, about 3 minutes.
From finecooking.com
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CHILE RELLENO WITH RANCHERO SAUCE - THE LITTLE FERRARO KITCHEN
2012-09-16 1) Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes. 2) Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown. 3) Add tomatoes with its juice and bay leaf and bring to a boil.
From littleferrarokitchen.com
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EASY CHILES RELLENOS CASSEROLE - HONEST COOKING - RECIPES
2017-02-03 Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese. Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.
From honestcooking.com
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CHILES RELLENOS WITH TOMATO-AND-AVOCADO SALSA RECIPE
1/4 cup freshly grated Parmigiano-Reggiano cheese. 2 tablespoons chopped cilantro. Salt. Salsa. 1 1/2 cups grape tomatoes, quartered. 1 Hass avocado, finely …
From foodandwine.com
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MEXICAN INSPIRED CHILE RELLENO SAUCE - FOOD HEAVEN MADE EASY
2012-12-07 1/4 cup of chopped cilantro leaves. Instructions. In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame. Slowly add in flour and mix into the sautéed ingredients. A …
From foodheavenmadeeasy.com
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CHILE RELLENOS - PRAIRIE CALIFORNIAN
2016-05-03 I set my stove to low and let the sauce cook while I fried the chiles. Preheat oven to 375 degrees. Once the chiles are all fried and in the casserole dish, cover with the tomato sauce. Sprinkle shredded cheese over each chile relleno. Bake at 375 degrees for 20-25 minutes until cheese has melted and sauce is bubbling. Serve and enjoy.
From prairiecalifornian.com
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EASY CHILES RELLENOS CASSEROLE - THAT SKINNY CHICK CAN BAKE
2022-04-27 Preheat the oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish. Rinse chiles to remove seeds. Drain on paper towels. Layer chiles on the bottom of the casserole dish. Top with the mixture of cheeses, reserving ½ cup for the top. Whisk together half and half, eggs, flour, salt, and cumin.
From thatskinnychickcanbake.com
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OLE! CHILE RELLENO SAUCE RECIPE - FOOD NEWS
Use liquid to deglaze the pan. Season with salt and black pepper. Bring liquid to a boil, and then reduce heat to low and simmer sauce for 45 minutes. Using a stick blender, blend sauce until smooth. Chicken Chiles Rellenos with Tomato Cream Sauce. Chiles Rellenos take on a whole new look and feel in this baked and vegetable stuffed version ...
From foodnewsnews.cc
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CHILE RELLENO RECIPE | BAKED VEGETARIAN CHILE RELLENO
Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese. 3. Stuff each chile with …
From vegetariantimes.com
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CHILES RELLENOS CASSEROLE - FOR THE PERFECT BITE
2021-03-30 Instructions. Preheat the oven to 450 °F. On a baking sheet, drizzle the chicken breasts with olive oil, season with salt and pepper, and sprinkle with the garlic powder and dried oregano. I like to quarter the onion that will go in the sauce and add it to the pan, along with the garlic cloves and jalapeño, to roast with the chicken.
From fortheperfectbite.com
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CHILES RELLENOS WITH CHERRY TOMATO SALSA : RECIPES - COOKING …
Stuff the chilies with the cheese mixture and pinch closed. Arrange the stuffed chilies in a single layer in a steamer basket. Pour enough of the reserved liquid into the steamer to make a 3/4-inch layer (make up with water if necessary). Steam for 15 minutes or until the chilies puff out and are tender. Transfer to a platter and surround with ...
From cookingchanneltv.com
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10 BEST CHILE RELLENO SAUCE RECIPES | YUMMLY
2022-05-07 soy sauce, honey, ginger, large garlic cloves, mirin, cold water and 2 more Jitomate Sauce Madeleine Cocina chile pepper, onion, apple …
From yummly.com
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CHILES RELLENOS - MEXICO - THE CHILLI WORKSHOP
Whip egg whites until stiff. Mix egg yolks together until combined. Gently fold egg yolk mixture into egg whites until combined. Heat oil to frying temperature (approx. 190 ° C / 375 ° F) Coat Jalapenos in the egg white/ yolk batter. Fry coated chillies until the batter has turned light brown/ yellow. Remove from oil and drain on paper towels.
From chilliworkshop.co.uk
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Top Asked Questions

How to make Mexican chile relleno sauce?
Mexican Chile Relleno Sauce. In a pot over medium heat, add the contents of the blender and mix in three cups of water. Cook this all together for 15-20 minutes. For the last five minutes of cooking, add in oregano and cilantro. Throw in a dash of salt and you’ve got yourself some authentic cuisine right there.
How do you make chiles rellenos in the oven?
Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks.
What do you serve with chiles rllenos?
Finally, the chiles rellenos are ready to serve. Serve the chiles rellenos drizzled with the tomato sauce and topped with parsley, queso fresco, and chopped onion. You can also add Mexican crema over them. Sharing is caring!
How do you make homemade chile chiles?
Mix in the reserved 2 cups of tomato mixture, raisins and vinegar. Cook over medium heat, stirring regularly, until the mixture is very thick and homogenous, about 20 minutes. Stir in the almonds, then taste and season with salt, usually about 1 teaspoon. Cool. Preparing the chiles.

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