Baked Hatch Chile Rellenos Recipes

SENOR PICO'S BAKED CHILE RELLENOS

Steps:

• Rinse the chiles and discard the seeds.
• Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
• Dust the chiles with flour.
• Beat egg whites until stiff.
• Beat egg yolks and fold into whites.
• Add melted butter (should not be hot) to the egg mixture.
• Grease generously a 8x8 baking dish.
• Pour a thick coating of batter on bottom of dish.
• Place chiles on top of batter, and spoon remaining batter over chiles.
• Bake at 375° for 15 minutes.
• Top with Picante sauce.

AUTHENTIC MEXICAN CHILI RELLENOS

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.

BAKED STUFFED CHILES RELLENOS

Steps:

• 1. Preheat oven to 375. Cut a slit in the chiles lengthwise and lay flat. Discard seeds. Saute onion and garlic in olive oil in skillet until onion is tender. Stir in 3 cups cheese and the chicken. Fill each chile with equal portions of the cheese mixture and roll to enclose the filling. Arrange chiles seam side down in a greased 9 x 9 inch baking dish. Whisk the milk, cream, eggs, cilantro, salt and pepper in a bowl until mixed. Pour over the chiles. Sprinkle with 1 cup cheese and drizzle with Tabasco sauce. Bake for 35 to 40 minutes or until puffed, brown and firm. Heat salsa in pan and spoon over the top. Garnish with sour cream. Substitute fresh roasted Hatch chiles for the green chiles when in season. Double the recipe and freeze before baking for future use. Serves 4

CHILE RELLENOS BETTER THAN FRIED

Steps:

• Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
• To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
• Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
• Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
• Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
• Place peppers in caserole dish
• Beat eggs
• Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
• Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
• Wisk together. Mixture does not have to be smooth
• Pour mixture over the chilies
• Sprinkle Cheddar cheese on top
• OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
• Bake for 30 minutes or until cheese is melted
• Serve with your favorite mexican side dish

BAKED HATCH CHILE RELLENOS

Steps:

• *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
• **Queso fresco in really too mild.
• Use the goat cheese even though it’s not authentic!
• Preheat oven to 350 degrees F.
• Spray a 9"x13" baking dish with nonstick spray.
• Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• Add corn and salt and pepper to taste, and continue to saute until corn is done.
• Add cilantro, adjust seasoning, and set aside to cool.
• Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• Remove chiles from water, drain well, and wipe dry inside and out.
• Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• Place stuffed chiles in prepared baking dish, open side up.
• Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• Serve with Mexican rice, refried beans, and hot corn tortillas.

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.

AIR FRYER CHILE RELLENOS

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.*