Chili Rellenos Sandwich Recipes

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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

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

CHILES RELLENOS CROQUE-MADAME



Chiles Rellenos Croque-Madame image

A traditional croque-madame is a heartier version of a croque-monsieur because it's served with an egg on top of the sandwich. Instead of bechamel and Gruyere, this playful version includes pepper jack, chiles and chipotle. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 can (7 ounces) whole green chiles, drained
8 slices country-style white bread
3 tablespoons chipotle mayonnaise
4 slices pepper jack cheese
1/2 pound sliced deli ham
5 tablespoons butter, softened, divided
1 cup shredded sharp cheddar cheese
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh minced chives, optional

Steps:

  • Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.

Nutrition Facts : Calories 709 calories, Fat 48g fat (23g saturated fat), Cholesterol 308mg cholesterol, Sodium 1529mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

CHILE RELLENO GRILLED CHEESE SANDWICH



Chile Relleno Grilled Cheese Sandwich image

Two comfort foods collide for one unforgettable grilled cheese sandwich!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 Poblano pepper
1 large egg
2 tsp vegetable or canola oil
2 slices white or sourdough bread
3 oz Wisconsin Monterey Jack cheese ((3/4 cup))
1 Tbsp butter (, softened)
1 Roma tomato (, seeded and diced)
2 Tbsp finely chopped yellow onion
1/2 clove garlic (, finely minced)
1 Tbsp chopped cilantro
1 squeeze fresh lime juice
Salt and freshly ground black pepper to taste

Steps:

  • Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
  • Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
  • Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan.
  • Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside.
  • To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use).
  • Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.
  • Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
  • FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

Nutrition Facts : Calories 729 kcal, Carbohydrate 36 g, Protein 30 g, Fat 51 g, SaturatedFat 32 g, Cholesterol 270 mg, Sodium 873 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CHILES RELLENOS SANDWICHES



Chiles Rellenos Sandwiches image

Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 7

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

Steps:

  • Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

CHILES RELLENOS SANDWICHES



Chiles Rellenos Sandwiches image

Even since my early days of cooking, one thing hasn't changed: I still love to make these zippy grilled chile relleno sandwiches. -Gladys Hill, Qulin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 7

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

Steps:

  • Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Nutrition Facts : Calories 388 calories, Fat 22g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 713mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

LAZY CHILES RELLENOS



Lazy Chiles Rellenos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 9 servings

Number Of Ingredients 8

2 cups whole milk
5 whole large eggs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
1 1/2 cups grated Monterey Jack
Warm corn tortillas, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
  • Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
  • Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
  • Cut into squares and serve with warm corn tortillas!

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

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.

CHILE RELLENOS BURGERS



Chile Rellenos Burgers image

Make and share this Chile Rellenos Burgers recipe from Food.com.

Provided by Annacia

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion, thinly sliced
1 (4 ounce) can whole green chilies, drained and halved
4 slices colby-monterey jack cheese
1/2 cup salsa
2 tablespoons ketchup
4 sandwich buns, split
sour cream

Steps:

  • Shape beef into four patties.
  • Mix chili powder, cumin, salt and pepper
  • In a skillet over medium heat, brown patties on both sides.
  • Top each with mixed spices and then the onion.
  • Reduce heat, cover, cook slowly for 5 minutes or until meat is no longer pink.
  • Top each patty with chilies and a slice of cheese.
  • Cover and cook 2 minutes longer or until cheese is melted.
  • In a small bowl, combine salsa and ketchup. Place burgers on buns. Serve with the salsa mixture and sour cream.

Nutrition Facts : Calories 510.6, Fat 27.7, SaturatedFat 12.5, Cholesterol 102, Sodium 1014.4, Carbohydrate 31.2, Fiber 2.6, Sugar 8.2, Protein 33.7

CHILES RELLENOS RECIPE BY TASTY



Chiles Rellenos Recipe by Tasty image

In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.

Provided by Juliana Fregoso

Categories     Dinner

Time 1h3m

Yield 4 servings

Number Of Ingredients 8

6 fresh pasilla chiles
32 oz queso fresco, crumbled
1 tablespoon vegetable oil, plus more as needed
2 jars mexican sour cream
1 cup whole milk
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon kosher salt, plus more to taste
corn tortilla, warm, for serving

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!

Nutrition Facts : Calories 899 calories, Carbohydrate 16 grams, Fat 73 grams, Fiber 0 grams, Protein 44 grams, Sugar 12 grams

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From themountainkitchen.com


MOM'S QUICK AND EASY CHILES RELLENOS {RECIPE} - FOOD NEWS
Chiles Rellenos Recipe. 2. In a large mixing bowl, add onion, garlic, jalapeños, red bell pepper, cilantro, and cumin, hot sauce, shredded chicken, and 3/4 of the cheese. Add a bit of salt and pepper to taste. Spoon the filling into the hollowed chiles and sprinkle with the remaining cheese. Preheat oven to broil setting. Coat peppers in olive oil and sprinkle with salt and pepper. Place ...
From foodnewsnews.com


CHILES RELLENOS RECIPE - LORENA HERRERA | FOOD & WINE
Meanwhile, spread the tomatoes, árbol chiles, serrano, jalapeño and garlic on the same baking sheet. Broil, turning the vegetables occasionally, until blistered and blackened, 2 to 4 …
From foodandwine.com


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