STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
REAL CHILES RELLENOS
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
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
CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
CHILES RELLENOS CON CARNE
Wonderful stuffed poblano chiles, with a meaty filling. Adapted from the Junior League of El Paso's Cookbook Seasoned with Sun. Posted for ZWT5!
Provided by breezermom
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CHILES:.
- Cook ground pork and ground beef in a skillet over medium high heat. Add onions and cook until tender. Drain fat from the meat and onions.
- Add salt, raisins, almonds, cloves, coriander, and garlic. Add enough stock to moisten; cook until thick. Reserve remaining stock for sauce.
- Roast chilies and remove outer skin. Slit each chile down the center, just enough to remove as many seeds as possible and fill chiles with meat. If desired, you can add some shredded monterrey jack cheese. Secure with a toothpick if necessary.
- FOR THE BATTER:.
- Beat egg whites until stiff; beat the yolks until thick and then fold gently into the egg whites. Add flour and mix well; add salt. Using a large spoon, dip stuffed chiles into batter. Drop into 1/2 inch hot oil and fry until brown on both sides. Remove chiles and drain on paper towels.
- FOR THE SAUCE:.
- Brown flour in the shortening. Add beef stock and tomato sauce and cook 5 minutes. Pour sauce over stuffed chiles and serve.
More about "chiles rellenos de frijol con salsa de aguacate poblano chiles stuffed with refried beans served with a guacamole sauce recipes"
STUFFED CHILES – CHILES RELLENOS - GOYA FOODS
From goya.com
GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP …
From growingupbilingual.com
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
STUFFED POBLANO CHILES ("CHILES RELLENOS") - COOKING …
From cookingchanneltv.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
BEST CHILES RELLENOS RECIPE - HOW TO MAKE CHILES …
From delish.com
RICK BAYLESSCLASSIC CHILES RELLENOS - RICK BAYLESS
From rickbayless.com
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO …
From cookingchanneltv.com
Cuisine MexicanCategory Main-DishServings 6Total Time 2 hrs 19 mins
HOW TO MAKE CHILES RELLENOS: STEP-BY-STEP GUIDE - TASTE …
From tasteofhome.com
RESIPI POBLANO CHILES ("CHILES RELLENOS") RESIPI
From ms.fooddiscoverybox.com
CHILES RELLENOS RECIPE + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
CLASSIC CHILES RELLENOS - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO CHILES …
From plain.recipes
CHILES RELLENOS~ROASTED AND STUFFED POBLANOS - LA PIñA EN LA COCINA
From pinaenlacocina.com
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO CHILES …
From recipenet.org
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO CHILES …
From mastercook.com
VINTAGE RECIPE CARDS -- CHILES RELLENOS DE CARNE, DE FRIJOL (MEAT …
From groups.io
AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP]
From mexicanfoodjournal.com
ROASTED CHILE RELLENO RECIPE | FEASTING AT HOME
From feastingathome.com
CHILES RELLENOS - PATI JINICH
From patijinich.com
STUFFED POBLANO PEPPERS RECIPE (BEST VEGETARIAN CHILES RELLENOS …
From globalkitchentravels.com
POBLANOS RELLENOS-STUFFED POBLANO CHILES RECIPE | PBS FOOD
From pbs.org
STUFFED POBLANO PEPPERS ~ CHILES RELLENOS - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
STUFFED POBLANO CHILES (POBLANOS RELLENOS) | ZARELA
From zarela.com
BAKED CHILES RELLENOS WITH CHORIZO RECIPE - CURIOUS CUISINIERE
From curiouscuisiniere.com
CHILES RELLENOS (MEXICAN-STYLE CHEESE-STUFFED CHILIES) RECIPE
From seriouseats.com
HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
STUFFED POBLANO PEPPERS (CHILES RELLENOS RECIPE) - LA COOQUETTE
From lacooquette.com
HATCH CHILES RELLENOS RECIPE | FOOD & WINE
From foodandwine.com
CHILES RELLENOS (RECIPE WITH STEP-BY-STEP PHOTOS ... - THE WOKS OF …
From thewoksoflife.com
TöLTöTT POBLANO CHILES ("CHILES RELLENOS") RECEPT
From hu.fooddiscoverybox.com
CHILES RELLENOS DE CARNE, DE FRIJOL (MEAT AND BEAN STUFFED PEPPERS ...
From vintagerecipecards.com
STUFFED PASILLA CHILES RECIPES - THERESCIPES.INFO
From therecipes.info
AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - MY LATINA TABLE
From mylatinatable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love