Baked Stuffed Chiles Rellenos Recipes

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STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

BAKED CHILE RELLENOS



Baked Chile Rellenos image

This Baked Chile Relleno recipe is so easy and deliciuos you won't miss the frying!

Provided by EmilyFabulous

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 10

3-4 large poblano peppers
3 cups shredded cheese ((I used a mix of queso fresco, cheddar, and mozzarella))
1 14.5 ounce can tomatoes ((crushed or diced))
½ medium onion, diced
1 4 ounce can diced green chilies
¼ cup vegetable broth ((or chicken if not making vegetarian))
2 cloves garlic, minced
3-4 sprigs green onions, chopped
avocado
sour cream

Steps:

  • Put the poblano peppers on a baking sheet lined with aluminum foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
  • Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
  • Turn on the oven to 375°F to continue warming.
  • While the peppers are roasting, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
  • Add the sauce to a food processor and pulse about 10 times to smooth out the sauce but still leave a few chunks of vegetables.
  • Place about 2/3 of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
  • Remove the peppers from the plastic bag, cut a slit in the side, and remove the seeds and top stem. Flip the pepper over and peel off as much charred skin as you can. Be careful, the peppers are still hot!
  • Flip the pepper back over and fill it with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar, and mozzarella.
  • Roll up the sides of the pepper and place it open side down in the pan with the sauce. Don't worry if it breaks a little, it will be covered with more sauce and cheese.
  • Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
  • Bake the rellenos in the oven at 375°F for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!

Nutrition Facts : ServingSize 3 servings, Calories 390 kcal, Carbohydrate 18.9 g, Protein 35.6 g, Fat 24.4 g, SaturatedFat 14.1 g, Cholesterol 60 mg, Sodium 977 mg, Fiber 6.4 g, Sugar 5.3 g

CHEESE-STUFFED PEPPERS: CHILE RELLENOS



Cheese-Stuffed Peppers: Chile Rellenos image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 58m

Yield 8 servings of 2 peppers each

Number Of Ingredients 8

16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal

Steps:

  • Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
  • In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
  • Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
  • Transfer to a platter and let rest for 5 minutes before serving.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Provided by Rachael

Time 1h

Number Of Ingredients 8

28 ounce whole green chiles (peeled (Empsas brand is my favorite))
1 ½ pounds jack cheese (cut into finger sized strips, 1 for each chile in the can.)
2 cups sharp cheddar cheese (grated)
5 eggs
⅓ cup flour
1 cup milk
Salt and pepper
1 teaspoon Hot pepper sauce (more to taste)

Steps:

  • Preheat oven to 350 degrees
  • Open and drain can of chiles, and place on a paper towel to pat dry.
  • Spray a 9 x 13 baking dish with non-stick spray.
  • Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish.
  • Sprinkle top with cheddar cheese.
  • Beat eggs and combine with flour, beat until smooth.
  • Add in milk, salt, pepper, and hot sauce.
  • Pour egg mixture over the chiles.
  • Bake in preheated oven, uncovered for 45 minutes or until a toothpick inserted into the egg mixture comes out clean.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 705 kcal, Carbohydrate 15 g, Protein 45 g, Fat 52 g, SaturatedFat 32 g, Cholesterol 281 mg, Sodium 1454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Easy chiles rellenos with a bright, fresh flavor, whether you fill them with cheese, beef, turkey, chicken, or pork.

Provided by Molly Watson

Categories     Dinner     Entree

Time 50m

Yield 4

Number Of Ingredients 8

8 large green chiles ( New Mexico green chiles, Anaheims, or Poblanos)
1 tablespoon vegetable oil (or lard )
1/4 onion (minced)
1 clove garlic (minced)
1 pound lean ground beef, ground pork, lean ground turkey or chicken (or shredded mild white cheese)
Sea salt (to taste)
1 tablespoon fresh lime juice
2 cups tomato sauce (or your favorite Mexican tomato-based sauce)

Steps:

  • Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
  • Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
  • Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
  • For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from ​the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
  • Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
  • Meanwhile, prepare the creamy spicy tomato sauce.
  • Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.

Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

POBLANO CHILI RELLENOS RECIPE - BAKED CHEESE STUFFED CHILIES



Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies image

Poblano Chili Rellenos is a Mexican dish that is served by deep-frying cheese stuffed poblano chili in a simple batter. Poblano is a variety of chili which is mild in taste. The stuffing inside the chili can be of the different variety, from mixed vegetables to cheese. To provide the healthy twist to this recipe, we baked this chili without dipping in the batter. Poblano Chili Rellenos can be served on its own as a party appetizer or stuff inside the taco shells and tortilla wraps along with salad for a Mexican dinner. Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert. If you are looking for more Appetizer here are some: Egg Shoap Recipe | Assamese Appetizer Creamy Cheese Mushroom Bruschetta Recipe Baked Potato Thyme Rolls Recipe

Provided by Archana's Kitchen

Time 50m

Yield Makes: 4 Servings

Number Of Ingredients 17

4 Poblano Chillies , or (6 large bajji chilli or green bell peppers)
1 tablespoon Extra Virgin Olive Oil
1 Onion , finely chopped
2 cloves Garlic , minced
1 cup Cheddar cheese , or paneer grated
1 teaspoon Dried Thyme Leaves
1 teaspoon Black pepper powder
1/4 teaspoon Tarragon
1/2 teaspoon Dried oregano
2 tablespoon Gram flour (besan)
1 Whole Egg
3 Tomatoes , boiled
2 cloves Garlic
1 tablespoon Tomato Ketchup
1 teaspoon Sugar
1 tablespoon Red Chilli flakes
1 teaspoon Dried oregano

Steps:

  • To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli. Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting. Roast the chili till the out skin gets charred marks. Turn off the heat and keep the chili aside to cool down.
  • Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh. Slit the chilis vertically halfway and remove the seeds. Keep aside. The next step is to prepare the filling.
  • To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.
  • Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper. Add the sauteed onions and garlic into the mixture. Check the salt and spices and adjust to suit your taste.
  • Preheat your oven at 350 F (180 C). Line a baking sheet with parchment paper or grease with little oil.
  • Next using a teaspoon stuff the filling inside the roasted chilis. Top the stuffed chilies generously with the stuffing
  • Beat in the gram flour and the egg in a separate bowl till it forms a thick paste. Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
  • Bake in the oven for 15 - 20 minutes or until cheese is melted. In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.
  • Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away. You can adjust the consistency based on your needs.
  • Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.
  • Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.

BAKED STUFFED CHILES RELLENOS



Baked Stuffed Chiles Rellenos image

A good one from Texas Tables

Provided by Lynnda Cloutier

Number Of Ingredients 15

3 (7 oz) cans whole green chiles, drained, about 6 chiles
½ - 1 cup finely chopped onion
½ tsp chopped garlic
2 tbsp olive oil
3 cups shredded mexican cheddar cheese, 12 oz
1 rotisserie chicken, shredded, optional
½ cup milk
¼ cup cream
2 eggs
2 tsp chopped cilantro
salt & pepper, to taste
1 cup shredded mexican cheddar cheese, 4 oz
green tabasco sauce, to taste
1 bottle salsa
sour cream, optional

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



Chile Rellenos better than fried image

Creamy baked stuffed Chile Rellenos with loads of cheese. This recipe cuts the calories and has more flavor than the fried version.

Provided by Belly Laugh Living

Categories     Dinner     Lunch     Main Dish

Time 1h30m

Number Of Ingredients 10

4 Chilies (Anahiem, Hatch or Poblano peppers)
4 Ounces Monetary Jack Cheese ((Or pepper Jack Cheese if want spice))
2 Ounces Cheddar Cheese
2 Egg
1/4 Cup Flour
1/2 teaspoon Cumin
3/4 Cup Milk
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Cayenne Pepper (Optional - only if you wnat it spicy)

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

Nutrition Facts : Calories 272 kcal, Carbohydrate 13 g, Protein 16 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 127 mg, Sodium 877 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BAKED CHILE RELLENOS



Baked Chile Rellenos image

These Baked Chile Rellenos are a healthier version of the traditional Mexican stuffed poblanos - baked and filled with veggies and cheese!

Provided by Isabel Eats

Categories     Main

Time 40m

Number Of Ingredients 10

6 large poblano peppers
2 4-ounce cans diced green chiles
1 pinch salt
1/4 teaspoon cumin powder
1/2 cup whole kernel corn
1 1/2 cups shredded chihuahua cheese, (or other melty cheese like mozzarella)
1/4 cup cotija cheese
2 roma tomatoes, (diced)
1/4 cup plain Greek yogurt, (or sour cream)
cilantro

Steps:

  • Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
  • Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
  • Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can "sweat."
  • While the poblanos are sweating, combine green chiles, salt, cumin powder and corn in a small bowl.
  • After 10 minutes, uncover the baking sheet and carefully work on removing as much of the blackened skin from the poblanos as possible. The poblanos will be very soft and delicate - just do the best you can. If you can't remove all the skin, that's okay.
  • Cut the poblanos lengthwise from stem to tip, leaving the stem intact. Remove the seeds and place in a greased 9x13‑inch baking dish (or two smaller baking dishes).
  • Carefully spoon green chile and corn mixture into each pepper. Fill each pepper with shredded cheese and bake in oven for 15 minutes or until cheese is bubbly and melted.
  • Top with crumbled cotija cheese, freshly diced tomatoes and a dollop of plain Greek yogurt or sour cream.

Nutrition Facts : ServingSize 1 chile relleno, Calories 226 kcal, Carbohydrate 11 g, Protein 13 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 590 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

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.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

BAKED CHILES RELLENOS WITH SHRIMP



Baked Chiles Rellenos With Shrimp image

Poblano peppers are blackened, stuffed with shrimp, cheese, and a creamy ancho chile sauce. These baked chiles rellenos are incredibly delicious and loaded with fresh, homemade ingredients that will leave you craving more

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 16

6 poblano peppers (make sure they are large enough to stuff)
1 tbsp olive oil
salt to taste
pepper to taste
soft Mexican cheese such as panela or oacaxa (we use half of a 10 oz package)
2 cups enchilada sauce
1 tbsp olive oil
4 Roma tomatoes, diced
1 small onion, diced
2 cloves garlic, minced
1/2 cup chicken broth (or vegetable)
2 tbsp enchilada sauce
1/4 to 1/2 cup heavy cream
salt to taste
pepper to taste
1 1/2 lb peeled and deveined medium shrimp

Steps:

  • Preheat oven to broil setting.
  • Coat peppers in olive oil and sprinkle with salt and pepper.
  • Place peppers on a baking sheet and blacken under broiler, 3 minutes on one side and then turn over for another 3 minutes.
  • Place peppers in a paper bag and let cool. Once cool, peel outer skin and carefully slit peppers open on one side. Remove seeds, leaving stems attached. Set aside to fill later.
  • Heat 1 tsp olive oil in a heavy saucepan.
  • Add tomatoes and onions to pan over medium to medium/high heat.
  • Season with salt and pepper and allow to simmer/reduce for about 15-20 minute until tomatoes are cooked all the way down.
  • Stir in garlic, broth and enchilada sauce and allow to come to a slight boil.
  • Add shrimp to sauce and cook for approximately 2 minutes on each side (it's ok if they're slightly under cooked, they will finish cooking in the oven later). Remove shrimp and set aside.
  • Reduce heat and stir in the heavy cream a little at a time until reaching desired consistency.
  • Place a thin layer of enchilada sauce in the bottom of a baking dish or cast iron skillet, reserve the remaining sauce for the bottom of each chile. Arrange all of the peppers in the dish over the sauce.
  • Open the slit on one of the peppers being careful not to rip the membrane and add a spoonful of enchilada sauce in bottom of pepper. Repeat with remaining peppers.
  • Place a thin slice of cheese in the bottom of the pepper and stuff with shrimp. Top with a spoonful of the ancho chile cream sauce and another thin slice of cheese.
  • Try to pull the sides of the peppers up to "close" them.
  • Bake at 400 for 20-25 minutes until cheese is melted. If desired, place under broiler for the last few minutes.
  • Garnish with cilantro, sliced avocado or other favorite toppings and serve.

CHILES RELLENO



Chiles Relleno image

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection. Cover them with salsa and enjoy!

Provided by Lauren Allen

Categories     Main Course

Time 55m

Number Of Ingredients 11

5 Poblano chiles
8 ounces Oaxaca, Manchego or Monterrey jack cheese.
1/2 cup milk
3/4 cup all-purpose flour (, divided)
2 eggs (, separated)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil, , for frying (, enough to reach a depth of 1-2 inches in your frying pan)
Salsa roja (, for serving (or your favorite kind of salsa))

Steps:

  • Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
  • Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
  • Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
  • Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
  • Heat the oil in a large skillet over medium heat.
  • Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
  • To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
  • Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
  • Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
  • Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
  • Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
  • Serve with: Authentic Mexican Rice and Refried beans

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Protein 16 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 803 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ROASTED CHILES RELLENOS WITH BLACK BEANS



Roasted Chiles Rellenos with Black beans image

A healthy, vegan adaptable, Roasted Chile Relleno Recipe - that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients - all baked together on one sheet-pan - saving a step!

Provided by Sylvia Fountaine

Categories     Main - GF & Vegan Adaptable

Time 1h20m

Yield 4

Number Of Ingredients 16

4-6 extra-large poblano peppers, leave whole with stems on. (see notes)
6 ripe, medium tomatoes, ( roma, or vine-ripened)
6 fat garlic cloves
one large onion, sliced into ½ inch wedges or slices
2 small jalapeños
2 tablespoons olive oil
14 ounce can black beans, drained and rinsed -seasoned (see notes) or Cuban Style are nice
6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon tomato paste (optional, but good)
¼ cup fresh cilantro plus more for garnish
1/4-1/2 cup water or broth ( to the desired consistency)

Steps:

  • READ DIRECTIONS ALL THE WAY THROUGH
  • Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
  • Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
  • When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
  • Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
  • Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
  • Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
  • In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
  • Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
  • Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

Nutrition Facts : Calories 302 calories, Sugar 7.9 g, Sodium 890 mg, Fat 11.2 g, SaturatedFat 4.8 g, TransFat 0.3 g, Carbohydrate 37.9 g, Fiber 14.2 g, Protein 16.6 g, Cholesterol 24.5 mg

BAKED CORN STUFFED CHILES RELLENOS



Baked Corn Stuffed Chiles Rellenos image

I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.

Provided by HeatherFeather

Categories     Corn

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 large ears of corn, shucked (or 3 medium)
salt, to taste
black pepper, to taste
8 whole fresh poblano chiles
1/2 cup queso fresco or 4 ounces sharp white cheddar cheese, grated
3 scallions, minced
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
3 tablespoons currants (optional) or 3 tablespoons raisins (optional)
nonstick cooking spray, as needed
1 cup all-purpose flour
1/3 cup liquid egg substitute or 3 egg whites, lightly beaten
3/4 cup unseasoned breadcrumbs
1/4 cup stoneground yellow cornmeal or 1/4 cup blue cornmeal

Steps:

  • ADVANCE prep of the corn and peppers:.
  • Preheat grill or broiler to high heat.
  • Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
  • Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
  • Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
  • Immediately pop the peppers into a large, clean paper bag and roll top to seal.
  • Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
  • Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
  • (All of the steps up to this point can be done in advance if needed).
  • Preheat oven to 400°F.
  • Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
  • Mix the 2 chopped peppers with the roasted corn.
  • Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
  • Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
  • Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
  • Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
  • Stuff each pepper with the corn mixture.
  • Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
  • Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
  • Spray the tops of the stuffed chilies well with nonstick spray.
  • Bake for 20 minutes or until golden and the filling is hot.
  • Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.

Nutrition Facts : Calories 227.6, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 138.6, Carbohydrate 45.1, Fiber 4, Sugar 5.8, Protein 9

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