Chili Rellanos Hatch Green Chili Recipes

AUTHENTIC MEXICAN CHILI RELLENOS

Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)

Green Chiles Rellenos (Stuffed Green Chiles) image

Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.

Provided by jackieblue

Categories Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

10 green chili peppers
10 ounces longhorn cheese or 10 ounces monterey jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Steps:

Cut cheese into slices 1/2" thick and the length of the chili.
Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
Dip in batter and fry in hot oil or lard until golder brown.
Drain and serve.
May be garnished with green chili sauce if desired.
To make batter, combine flour, baking powder, salt and cornmeal.
Blend milk with egg;then combine milk and egg mixture with dry ingredients.
Add more milk if necessary for smooth batter.
Using a spoon, dip stuffed chilies in batter.

CHILI RELLANOS (HATCH GREEN CHILI)

Chili Rellanos (Hatch Green Chili) image

Chili Rellenos is another SW NM favorite of mine...If you like green chili and cheese you will surely like this recipe.. I can never get enough green chili.....Hatch green chili is the best...But you can use any poblano green chili..check for red streaks in your green chili, which is a sign that they are going to be hot...WARNING

Provided by JoSele Swopes @JODIE57

Categories Vegetables

Number Of Ingredients 10

Ingredients

WHOLE GREEN CHILI
8 large green chiles, whole (roasted and peeled, seeds removed, leave stem on)
BATTER
4 large eggs, separated
2 tablespoon(s) self-rising flour
2 tablespoon(s) self-rising cornmeal mix
COOKING OIL
1/4 cup(s) cooking oil (hot)
CHEESE FOR STUFFING CHILI'S
- jack, cheddar, or mexican melting cheese

Steps:

WHOLE ROASTED AND PEELED GREEN CHILIES CHEESE CUT INTO LONG THIN STRIPS THAT WILL FIT INTO THE CHILIES. USE JACK, CHEDDAR, OR MEXICAN MELTING CHEESE
Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour and cornmeal into the whites.
Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Fry a few at a time, do not crowd the pan. Cook until golden brown, turning once or twice, about 10 minutes. Serve immediately. The batter can be doubled. This amount will coat about 8 chilies.
Mix for another minute
If you're not up for frying or need a great pot luck casserole, use the same batter over diced chili, cheese, and optional meat and throw it in the oven for half and hour. With a freezer full Hatch chili, you can make it anytime.
Get 1/4 cup vegetable oil hot in a Dutch Oven Stuff poblano with strip of cheese Dredge stuffed chili in flour then batter Coat evenly, keep poblano closed Cook in hot oil, turning until browned Place on sheet pan in warm oven until all 8 are done
You can serve them as is or you can smother them with a green chili sauce, or tomatillo sauce, or green chili enchilada sauce works too, some people like red sauce...or queso (cheese sauce) is good too.

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