CHILES RELLENOS
Steps:
- Gather the ingredients.
- Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
- When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
- Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
- Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
- Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
- To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
- Briefly beat the egg yolks in a separate bowl.
- Then slowly and gently fold them into the beaten whites with the pinch of salt.
- Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
- Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
- Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
- Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
- Serve chiles rellenos immediately. Enjoy!
Nutrition Facts : Calories 594 kcal, Carbohydrate 25 g, Cholesterol 312 mg, Fiber 3 g, Protein 35 g, SaturatedFat 18 g, Sodium 936 mg, Sugar 14 g, Fat 41 g, ServingSize 4 Servings, UnsaturatedFat 0 g
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
CHILES RELLENOS
Steps:
- In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
AUTHENTIC MEXICAN CHILI RELLENOS
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
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
Provided by Marcela Valladolid
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
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
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
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.
CHILE RELLENO
Steps:
- Rice and beans, for serving, if desired
- Heat grill to medium.
- Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
- Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
- Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
- Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
- Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
- Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
- If desired, serve with rice and beans.
CHILES RELLENOS SQUARES
My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 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
CHILE RELLENOS
I'm posting this recipe especially for all those ex-pats out there who can't pop out to a Mexican restaurant when they get the craving. It is admittedly a "fiddly" recipe, but making it myself is the only way I can ever get to eat what is one of my most favorite Mexican dishes. After making it once, you'll find that it isn't so difficult. And for those of you living in Europe as I do, I've discovered that the long and slender dark-green chiles found in Turkish and Moroccan vegetable markets work well, and for the cheese I use a white French Pyrenees cheese that is a suitable substitute for Monterey Jack. This seems to be a dish that varies widely from region to region in how it is prepared; this version is the type I always enjoyed the most.
Provided by FlemishMinx
Categories Cheese
Time 1h
Yield 6 rellenos
Number Of Ingredients 13
Steps:
- For the Sauce:.
- Combine the tomatoes, garlic and onion in a food processor and process until liquid.
- Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
- Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
- For the chiles:.
- Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
- Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
- After this time, carefully peel the skins away but keeping the chiles intact, including stems.
- Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
- Roll the filled chiles in flour and evenly coat; set aside.
- Beat the egg whites in a bowl until stiff.
- In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
- Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
- Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
- Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
- Repeat with remaining chiles.
- Remove any toothpicks that you may have used!
- Serve topped with the sauce.
CHILES RELLENOS
got this recipe from a Mexican cook book,the process may seem complicated,but the result comes out amazing,give it a try.
Provided by sashas kitchen
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister.
- place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside.
- bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly.
- mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well.
- spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour.
- beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper.
- heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.
CHILI RELLENOS
Stuffed Chilies with melted Cheese and a crusty shell ready to eat quickly and easily.Add refried beans, flour tortillas and your favorite Salsa and you have a perfect Mexican Restaurant night out.I have used this recipe for almost 40 years and still love it .
Provided by School cooker
Categories Peppers
Time 35m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain chilies,Gently open and insert a slice of cheese.Dredge in flour and set aside on a plate.I salt and pepper the flour.
- Beat egg whites to a stiff peak stage.Set aside.
- Seperately mix egg yolks with 3 TBS flour.It will be thick.
- Take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
- Heat oil to about 350.
- Dip chilies in batter and then put into hot oil.Fry on each side til golden brown.About 2 minute on each side.
- Serve with salsa on top some refried beans and some warmed tortillas.
CHILES RELLENOS
This has got to be one of the simplest ways to make this yummy dish! And it's virtually mess free! These rellenos can be fried in oil or baked in the oven, depending on how you like it. If you like Mexican but don't like spicy stuff, you might like this. The canned green chilies don't tend to be very hot. Also use mild to hot salsa, depending on your family's taste. Great served with traditional refried beans and rice.
Provided by A Good Thing
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them.
- Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four.
- Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown).
- While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power).
- If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately.
- They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.
Nutrition Facts : Calories 362.2, Fat 19.8, SaturatedFat 11.4, Cholesterol 50.3, Sodium 1274.6, Carbohydrate 29.3, Fiber 3.9, Sugar 7.7, Protein 19.5
CHILE RELLENO CASSEROLE
Make and share this Chile Relleno Casserole recipe from Food.com.
Provided by k.west
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the milk, eggs, salt,pepper,and flour.
- Spray a pan (9x13) with a nonstick cooking spray.
- layer chilies, then the mixture made in step 1, then the cheese.
- Continue this order until you run our of ingredients and put EXTRA cheese on the top!
- Bake at 350 degrees for about 50 minutes.
- Allow about 10 minutes before serving!
Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
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.
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