Tombos Chile Rellenos Recipes

AUTHENTIC CHILE RELLENO RECIPE

Steps:

• Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
• Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
• Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
• Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
• Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
• Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
• Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
• Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
• Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
• Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
• Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
• Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
• Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.

BAKED CHILES RELLENOS

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.

CHILES RELLENOS

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

LAZY CHILES RELLENOS

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!

MOM PAT'S CHILES RELLENOS

Steps:

• Separate the eggs. Beat the egg whites until stiff.
• Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
• Stuff about 1/4 cup of cheese inside chilies.
• Beat egg yolks in a separate bowl with salt and pepper.
• Fold yolks into the beaten egg whites gently.
• Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
• Repeat with remaining chilies.
• Pour remaining eggs over all.
• Brown lightly (watch so you don't scorch eggs)and turn over.
• Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
• Can serve with salsa on top.

CHILES RELLENOS

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.

CHILES RELLENOS

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

CHILES RELLENOS RECIPE BY TASTY

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!

TOMBO'S CHILE RELLENOS

Steps:

• Preheat oven to 325 degrees.
• Remove seeds from chilies.
• Slice open the chilies and line a 9x13 casserole with half of them.
• Cover chilies with half of the cheddar and half of the jack cheese.
• Use the rest of the chilies on top of the cheeses.
• Beat the egg whites till stiff peak.
• Beat the yolks and add flour, milk, salt and.
• pepper.
• Fold in whites and pour over top of chilies and cheese.
• Bake in oven for 1 hour.
• Top with the remaining cheeses.
• Top with salsa, if desired.