Southwestern Chile Rellenos Recipes

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CHILE RELLENO RECIPE



Chile Relleno Recipe image

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 6

4 poblano peppers ((or use New Mexican peppers, Hatch peppers, Anaheims or others))
2 eggs (separated)
½ cup flour (separated)
6 ounces melty cheese (or equivalent of shredded cheese)
Pinch of salt
Oil for frying

Steps:

  • Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  • Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  • Once cooled, peel off the blackened skins.
  • Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  • Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  • Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  • Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  • Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  • Serve with your favorite salsa or sauce!

Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SOUTHWESTERN CHILE RELLENOS



Southwestern Chile Rellenos image

This is a delicious new take on an old favorite. Appropriate for an appetizer, super for supper, and pleasurable for parties. This came from the editors of favorite name brand recipes. You are bound to love it.

Provided by FLUFFSTER

Categories     High In...

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 (4 ounce) cans whole green chilies, drained
2 tablespoons olive oil
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 (16 ounce) package egg roll wraps
1 egg yolk
1 teaspoon water
vegetable oil (for frying)

Steps:

  • To seed chiles, cut each chile in half lengthwise using scissors or knife. Carefully scrape out and discard seeds. Rinse chiles well; drain. Pat dry with paper towels. (wear gloves when handling chiles to prevent irritation to hands and eyes).
  • Combine olive oil, salt, white pepper, and cloves in a small bowl. Add chiles; toss to coat. Let stand at room temperature 1 hour. Combine both cheeses in another small bowl.
  • For each chile rellano, place 1 chile half in center of 1 egg roll wrapper; top with 1/4 cup cheese mixture. Beat egg yolk and water in small cup; brush edges of egg roll wrapper with mixture.
  • Fold two opposite edges over filling, overlapping edges; press together, working out any air bubbles. Press ends together. Fold ends under and pinch to seal. Repeat with remaining chiles, egg roll wrappers and cheese mixture.
  • Heat 1/2 inch vegetable oil in large, heavy saucepan over medium-high heat until oil reaches 375 degrees; adjust heat to maintain temperature. Fry chiles rellanos, a few at a time, in hot oil 2 to 3 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
  • Note: cooking time doesn't include the 1 hour standing time.

Nutrition Facts : Calories 503.7, Fat 24.4, SaturatedFat 12.4, Cholesterol 93.1, Sodium 957.3, Carbohydrate 48.3, Fiber 2, Sugar 2.2, Protein 22.6

CHILE RELLENOS



Chile Rellenos image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 21

8 to 10 Hatch New Mexico green chiles
8 to 10 ounces Monterey jack, grated
1 cup blue corn flour
1 tablespoon flour
Pinch salt
Pinch garlic powder
Pinch ground black pepper
Vegetable oil, to coat skillet
Serving suggestions: Green Chile Stew, recipe follows or salsa
Lettuce and tomatoes, as a garnish
3 baking potatoes, like russets, peeled and diced
1 large yellow Mexican onion, diced
2 tablespoons crushed fresh garlic
3 tablespoons vegetable oil
4 cups chopped roasted green chile
10 cups water
1 1/2 tablespoons salt
Thickener Ingredients:
2 cups flour
1/2 cups water
Lettuce and tomatoes, as a garnish

Steps:

  • Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
  • Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
  • Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
  • Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
  • In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

SOUTHWEST SCOTCH EGG RELLENOS



Southwest Scotch Egg Rellenos image

Scotch Eggs are hard cooked eggs covered in sausage and deep fried, and Chile Rellenos are cheese stuffed green chili's that are battered and deep fried. I have created a collision of flavors by wrapping a hard cooked egg with cheddar and spicy cream cheese, a whole green chili, and spicy sausage. An explosion of flavors and textures that leaves you craving more...

Provided by robynleewade

Categories     Mexican

Time 1h20m

Yield 6 Entrees, 6 serving(s)

Number Of Ingredients 13

6 canned whole roasted hatch green chilies, Drained And Patted Dry
1 lb hot ground pork breakfast sausage
8 large eggs
4 ounces cream cheese
1 cup grated cheddar cheese, cheese-separated in half
1 1/2 cups panko breadcrumbs, bread crumbs-set 1/4 cup aside
1/2 cup flour
1/2 teaspoon mild chili powder
1/2 teaspoon salt
1 teaspoon fresh cracked black pepper
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream

Steps:

  • Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
  • While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
  • Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
  • Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
  • Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
  • Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
  • The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!

Nutrition Facts : Calories 695.9, Fat 45.8, SaturatedFat 19.1, Cholesterol 353.1, Sodium 1430, Carbohydrate 39.4, Fiber 5.5, Sugar 6.9, Protein 33.1

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 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

CHILES RELLENOS



Chiles Rellenos image

(Stuffed Chilies)

Yield Makes 8 to 10 stuffed chilies

Number Of Ingredients 11

eight to ten 7-inch green chiles (Anaheims, poblanos, or Big Jims)*, roasted and peeled, seeds intact, stems attached (procedure follows)
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)
Accompaniment: prepared salsa (optional)
*available at Hispanic markets and some specialty foods shops

Steps:

  • Preheat broiler.
  • Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.
  • In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful - they are delicate!) to paper towels to drain.
  • Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
  • :
  • Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

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