Air Fryer Chile Rellenos Recipes

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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

AIR FRYER CHILE RELLENOS



Air Fryer Chile Rellenos image

If this isn't the best air fryer chile rellenos recipe you've ever had--or for that matter the best chile rellenos sauce recipe you've ever had--I will eat two of these in penance. But that's not likely to happen. The best, easiest, tastiest air fryer chile rellenos you've never had.

Provided by URVASHI PITRE

Categories     Main Courses

Time 40m

Number Of Ingredients 18

3 poblano peppers (rinsed and dried)
1 cup Frozen Corn Kernels (thawed, or use drained canned corn)
1 Chopped Green Scallions (sliced)
2 tablespoons Chopped Cilantro or Parsley
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper
1 cup grated Monterey Jack cheese
2 tablespoons Mexican crema or sour cream
3 tablespoons Olive Oil
1/2 cup finely chopped yellow onion
2 teaspoons Minced Garlic
1 6-oz can Tomato Paste
2 tablespoons Ancho Chile Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ teaspoon Kosher Salt
2 cups Chicken Broth
2 tablespoons Lemon Juice

Steps:

  • For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
  • In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
  • Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
  • Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
  • Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
  • Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
  • Serve with red chile sauce.*

Nutrition Facts : Calories 394 kcal, Carbohydrate 24 g, Protein 14 g, Fat 29 g, SaturatedFat 9 g, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CHILES RELLENOS



Chiles Rellenos image

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)

Steps:

  • To prepare the chiles:
  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
  • Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

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.

EASY CHILE RELLENO EGG ROLLS



Easy Chile Relleno Egg Rolls image

I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Provided by MizzWycked

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 35m

Yield 24

Number Of Ingredients 4

2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles - seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3x1/2-inch thick strips
vegetable oil for frying

Steps:

  • Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
  • Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
  • Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
  • Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g

AIR FRYER CHILE RELLENO STUFFED CHICKEN BREAST



Air Fryer Chile Relleno Stuffed Chicken Breast image

This Air Fryer Chile Relleno Stuffed Chicken Breast is extra crunchy on the outside with a creamy cheesy Anaheim Chile center.

Provided by Belly Laugh Living

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

1 Pound Chicken Breast
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cumin
6 Large Anaheim or Hatch Peppers
1/2 Cup Cheddar Cheese (Shredded )
1/4 Cup Cream Cheese
1 Egg
3/4 Cup Panko
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Cumin
1/4 teaspoon Garlic Powder

Steps:

  • Depending on the thickness of the chicken breast you'll want to butterfly it. This means cutting it horizontally, but not all the way through. This allows you to pound the meat for even thickness.
  • Pound out the chicken breast to about 1/4 inch thick
  • Sprinkle on 1/4 teaspoon salt, black pepper and cumin
  • Lay the Anaheim Pepper on to the chicken breast
  • In a small bowl, mix together the cream cheese and grated cheddar cheese
  • Spread half the cream cheese mixture over the Anaheim pepper layer
  • Roll the chicken breast over the pepper and cheese.
  • Bind the chicken roll with toothpicks
  • Beat the egg
  • Mix together the the Panko, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper and place on a flat dish
  • Carefully dip the stuffed chicken breast into the egg and then Roll into the panko mixture. Press lightly to get the panko to stick to the chicken
  • Lightly spray the chicken breast with olive oil or butter spray
  • Place the stuffed chicken breast into the Air Fryer. NOTE: Always spray the bottom of the air fryer with cooking spray. Cook the chicken in the Air Fryer for 12 minutes at 400 degrees
  • Flip the chicken. Spray the top of the chicken breast with olive oil or butter spray and cook for an additional 8 minutes in the Air Fryer for 400 degrees.
  • Check the chicken to make sure the internal temperature is over 165 degrees. The outside should also be browned and crunchy. Enjoy.

Nutrition Facts : Calories 747 kcal, Carbohydrate 49 g, Protein 62 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 308 mg, Sodium 1965 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC CHILE RELLENOS



Authentic Chile Rellenos image

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO.

Provided by ditsyquoin

Categories     Mexican

Time 1h15m

Yield 6 peppers, 2-3 serving(s)

Number Of Ingredients 8

6 poblano chiles, Fresh
3/4 lb queso blanco
3 tablespoons flour
3 eggs, seperated
2 cups frying oil
1 (14 ounce) can diced tomatoes with juice (optional)
1 large onion, sliced (optional)
1 cup chicken broth (optional)

Steps:

  • Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
  • Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
  • Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
  • Slice each chili on one side from stem to bottom.
  • Remove most of the seeds and membranes. (If you like them really hot, omit this step).
  • Cut the cheese into 1/2 wide slices and as long as the chiles.
  • Stuff the cheese into each chile.
  • Roll in flour.
  • Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
  • Drop chiles into egg batter and fluff it around them.
  • Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
  • Drain on paper towels.
  • Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
  • Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.

Nutrition Facts : Calories 2131, Fat 225.5, SaturatedFat 30.6, Cholesterol 279, Sodium 116.2, Carbohydrate 22.2, Fiber 2.3, Sugar 7.2, Protein 13.3

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From airfryerrecipes.com


AIR FRIED CHILI RELLENOS RECIPE - SHARE-RECIPES.NET
Air Fryer Chile Relleno Recipe [Video] Chile relleno . 8 hours ago Sep 29, 2020 - Easy chile relleno recipe in the air fryer . Less mess and easy to clean. Sep 29, 2020 - Easy chile relleno recipe in the air fryer . Less mess and easy to clean. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch ...
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