Stuffed Poblano Chiles Chiles Rellenos Recipes

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CHILES RELLENOS (STUFFED PEPPERS)



Chiles Rellenos (Stuffed Peppers) image

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

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

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

CHILES POBLANOS RELLENOS



Chiles Poblanos Rellenos image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 stuffed chiles

Number Of Ingredients 17

1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving

Steps:

  • For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
  • For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
  • For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
  • Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO



Chiles Poblanos Rellenos a La Mejicana (Mexican Stuffed Poblano image

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

1 lb ground beef
1/2 cup chopped white onion
3 cloves diced garlic cloves
1 tablespoon chicken bouillon
6 poblano peppers (wide and long)
12 monterrey jack cheese slices (cut from block cheese about 2 in long and 1/2 in wide, basically the length and width of the top par)
6 eggs, seperated
oil (for deep frying, about half a bottle of oil)
salt
recipe for multipurpose tomato sauce
queso fresco, for crumbling on top

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

REAL CHILES RELLENOS



Real Chiles Rellenos image

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

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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

CHILI-STUFFED POBLANO PEPPERS



Chili-Stuffed Poblano Peppers image

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound lean ground turkey (93% lean)
1 can (15 ounces) chili without beans
1/4 teaspoon salt
1-1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 tablespoon olive oil

Steps:

  • Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.

CLASSIC CHILI POBLANO RELLENOS



Classic Chili Poblano Rellenos image

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4-5

Number Of Ingredients 10

8 -10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

Steps:

  • Roast the chiles:.
  • Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  • Keep the broiler on.
  • Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  • In a large saucepan, heat 1/2" of shortening till very hot.
  • Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  • Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  • Serve immediately, accompanied by your favorite salsa. Enjoy!

Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)



Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso) image

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Provided by Shelley Wiseman

Categories     Cheese     Egg     Tomato     Fry     Roast     Vegetarian     Quick & Easy     Hot Pepper     Gourmet

Yield 4 servings

Number Of Ingredients 19

For chiles:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
For sauce:
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
For frying the chiles and serving:
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
Special Equipment
a deep-fat thermometer

Steps:

  • Roast chiles:
  • Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  • Make tomato sauce while chiles stand:
  • Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  • Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
  • Stuff and fry chiles:
  • Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
  • Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
  • Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
  • While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
  • Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  • When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  • Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

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From adrianasbestrecipes.com


21 GROUND BEEF STUFFED CHILE RELLENO RECIPE - SELECTED RECIPES
Add the charred poblano pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins.
From selectedrecipe.com


GUATEMALAN CHILES RELLENOS RECIPE - GROWING UP BILINGUAL
In a saucepan, place tomatoes, onion, garlic, and sweet pepper, adding water. Bring it to a boil and cover. Reduce heat and simmer for 20-30 minutes. Remove tomatoes, onions, pepper, and garlic from the pan and place in a blender. Add about ½ cup of the water, reserve the rest of the water.
From growingupbilingual.com


GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE
2022-05-26 Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste.
From thespruceeats.com


STUFFED CHILE RELLENO RECIPE - FLAVOR MOSAIC
2020-12-14 Instructions. Turn on the broiler and line a cookie sheet with parchment paper. Wash and half poblano peppers and remove seeds. Place the poblano peppers skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened. Flip the peppers over and move to a middle rack.
From flavormosaic.com


STUFFED POBLANO CHILLIES (CHILES RELLENOS) | MEXICAN RECIPES - FOOD
4 small poblano chilies (about 40 g each); toothpicks, for securing the chillies; vegetable oil, for rubbing and deep-frying; 200 g Oaxacan cheese (or fresh mozzarella), thinly sliced; 3 eggs ...
From sbs.com.au


CHILES RELLENOS (STUFFED PEPPERS) WITH POBLANO ... - PARAISO TROPICAL
2020-05-20 Cinco de Mayo has come and gone, but that doesn’t mean that it’s too late to pay tribute to…not tacos, quesadillas, or tortas, this time…but chiles rellenos, a classic Mexican dish that consists of poblano or Anaheim peppers typically stuffed with cheese, placed in …
From paraisotropical.ca


CHILES RELLENOS STUFFED WITH CALIFORNIA QUESO FRESCO AND ELOTE …
2021-03-22 Put peppers to the side for stuffing. For the Queso Fresco Elote: In a stainless-steel bowl, combine all the ingredients. Mix with a rubber spatula until combined. Cover and refrigerate if making ahead. For the Batter: Using a mixer with the whip attachment, whip the egg whites to stiff peaks. Beat the egg yolks in a bowl with the flour and salt.
From getflavor.com


CHILE RELLENO - STUFFED POBLANO CHILES - ADáN MEDRANO
2014-07-17 In a bowl, whisk together the dry ingredients. 10. Beat the egg and water together, add to the dry ingredients, and whisk until the batter is smooth. 11. Place about 1/2 cup of flour in a large plate and lightly coat the exterior of each stuffed chile, shaking off excess. They are now ready for dipping and frying. 12.
From adanmedrano.com


CHORIZO SAUSAGE STUFFED POBLANO PEPPERS (KETO). - VIDEO …
2 days ago keto stuffed poblano peppers with chorizo sausage double down on great smoky goodness as well as flavors influenced by Mexican and also southwestern food. If you're aiming to switch points up for Taco Night, this recipe is a keeper. This keto dinner dish is also very easy to adapt, so you can swap out the chorizo ground sausage packing with ...
From dailymotion.com


POBLANOS RELLENOS-STUFFED POBLANO CHILES RECIPE | PBS FOOD
Frying the Chiles: Make a slit 1 to 1 1/2 inches long in each chile and dry in a kitchen towel. Pour 1/2 inch of oil into saucepan and set over high heat until oil is almost smoking. Being sure ...
From pbs.org


CHILES RELLENOS (STUFFED POBLANO PEPPERS) - MEXICAN FOOD MEMORIES
2016-06-18 Heat one cup of rapeseed oil on a frying pan and then prepare the peppers with the egg mixture. On a plate, place some allpurpose flour and pass the poblano peppers through, so the egg mixture sticks to the pepper, then cover the pepper with the egg mixture. Fry the peppers individually for around 3 min making sure to turn them around.
From mexicanfoodmemories.co.uk


BEEF-STUFFED POBLANO CHILES RECIPE - MATEO GRANADOS | FOOD
Preheat the oven to 400°. Spoon 1 cup of the tomato sauce into a 9-by-13-inch glass or ceramic baking dish. Stir 1/4 cup of the tomato sauce into the …
From foodandwine.com


POBLANO CHILES STUFFED WITH PICADILLO - HISPANIC FOOD NETWORK
2016-10-26 Prepare Picadillo: Cook the pork with the onion halves, garlic and salt and pepper to taste for about twenty minutes. Drain off liquid and remove onion. 3 lbs ground pork, 1 large white onion, 3 cloves garlic, salt and pepper, corn oil or lard. Heat the oil or lard in another saute pan.
From hispanicfoodnetwork.com


STUFFED POBLANO CHILES (POBLANOS RELLENOS) | ZARELA
2019-09-22 Preheat the oven to 500°F. Make a small (1- to 1½-inch long) lengthwise slit in each chile. Pour the oil into a large, heavy skillet to a depth of about ½ inch and heat over high heat until very hot, but not quite smoking. Fry the chiles, two at a time, turning once or twice, until they puff up and take on an olive-beige color.
From zarela.com


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