Chiles Rellenos Casserolecooks Country Recipes

CHILES RELLENOS

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

CHILES RELLENOS CASSEROLE(COOK'S COUNTRY)

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet.
• 2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, ¾ teaspoon salt, oregano, ½ teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer.
• 3. Combine flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined.
• 4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining ½ cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.

CHILES RELLENOS

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILES RELLENOS

Steps:

• To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
• Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
• Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
• In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
• Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
• Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
• Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.

CHILES RELLENOS

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.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

CHILES RELLENOS RECIPE BY TASTY

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!

CHILES RELLENOS (AUTHENTIC)

Steps:

• Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
• Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
• Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
• Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
• Stuff each chile with 1 piece of cheese.
• Roll stuffed chiles in flour, shake off excess and set aside.
• In medium size frying pan, melt butter over medium-high heat.
• Add onion and garlic, cook, stirring until golden (about 10 min).
• Add tomato puree and oregano, season to taste with salt.
• Reduce heat, cover and simmer for 15 minutes and keep warm.
• Crispy Egg Coating.
• Seperate 4 eggs.
• In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
• Beat egg yolks until well blended and fold into egg whites.
• Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
• Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
• Drain on paper towels.
• Top with tomato sauce or enchilada sauce.
• Optional toppings, chopped cilantro, green onions and sour cream.