Chile Rellenos Grilled Cheese With Chipotle Honey Ketchup Recipes

CHILE RELLENOS GRILLED CHEESE WITH CHIPOTLE HONEY KETCHUP

Steps:

• In small bowl, mix Chipotle Honey Ketchup ingredients; set aside.
• In medium bowl, toss together cheeses. Place 1/2 cup cheese on each of 4 bread slices. Top with 2 pieces green chiles; top with remaining bread. Spread 2 teaspoons butter over each top slice of bread.
• Place sandwiches, buttered side down, in 12-inch skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve with Chipotle Honey Ketchup and chips.

CHILES RELLENOS (AUTHENTIC)

Steps:

• Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
• Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
• Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
• Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
• Stuff each chile with 1 piece of cheese.
• Roll stuffed chiles in flour, shake off excess and set aside.
• In medium size frying pan, melt butter over medium-high heat.
• Add onion and garlic, cook, stirring until golden (about 10 min).
• Add tomato puree and oregano, season to taste with salt.
• Reduce heat, cover and simmer for 15 minutes and keep warm.
• Crispy Egg Coating.
• Seperate 4 eggs.
• In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
• Beat egg yolks until well blended and fold into egg whites.
• Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
• Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
• Drain on paper towels.
• Top with tomato sauce or enchilada sauce.
• Optional toppings, chopped cilantro, green onions and sour cream.

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.

REAL CHILES 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, 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.

CHILE RELLENOS

Steps:

• Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
• In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
• Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

CHILE RELLENO GRILLED CHEESE SANDWICH

Steps:

• Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
• Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
• Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan.
• Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside.
• To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use).
• Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.
• Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
• FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

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.

CHILES RELLENOS BURGERS

Steps:

• Shape beef into four patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink., Top each patty with chiles and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with the salsa mixture and sour cream.

TRADITIONAL CHILES RELLENOS

Steps:

• Rinse the chiles.
• Preheat your oven to broil.
• Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
• Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
• When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
• Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
• After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
• Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
• Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
• Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
• Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
• Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
• Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

CHILES RELLENOS SANDWICHES

Steps:

• Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

CHEESY CHILES RELLENOS

Steps:

• Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

CHILES RELLENOS WITH CHEESE SAUCE

Steps:

• Slit chilies open crosswise below stems.
• Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
• ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain.
• Place on serving plate and spoon cheese sauce over the top.
• Cheese sauce:.
• Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.

AUTHENTIC RESTAURANT QUALITY CHILES RELLENOS

Steps:

• Preheat oven to 350 degrees F.
• Remove visible fat from chicken. Rub chickens pieces with chipotle in adobo, lime juice, olive oil, ground cumin seeds, coriander, and cilantro.
• Place chicken in a baking dish. Bake until done (about 40 - 45 minutes) until cooked through and juices run clear.
• Allow chicken to cool until cool enough to handle. Shred meat, chop well and set aside. Scrape juice remaining in pan onto the shredded meat.
• Roast the chilies by holding over a gas flame with metal tongs until the skin is blistered all over. Chilies can also be broiled in the oven, keeping an eye on them so they won't burn.
• Place blistered chilies in a bowl, cover with plastic wrap and let sit for about 10 - 15 minutes to soften skin. Remove and peel blistered skin from stem end down. It is important to keep peppers intact. Set chilies aside.
• In a skillet, saute corn with scallions in a butter until warm, but not mushy. Turn into bowl and add 1 teaspoons chili powder. Crumble in the feta cheese. Add Monterrey jack, chopped pecans, and chicken. Taste for seasoning and adjust with salt and pepper.
• In a separate bowl, combine ground 1/8 cup ground cumin seeds, chili powder with cornmeal; set aside.
• In another bowl, combine eggs and milk; set aside.
• Slice top rim of the chilies stem end across 3/4 of the way to form a lid. Carefully remove seeds (it's o.k. to let some seeds remain).
• Fill chilies with chicken stuffing, carefully starting at stem end, being careful to keep chilies intact. It's much easier to fill by using your hands as a spoon tends to tear chilies.
• Dip chilies in egg/milk mixture and then roll in cornmeal. Placing chilies on a wax or plastic lined cookie sheet. Refrigerate for 15 minutes or more.
• Heat oil to 375 degrees F. Deep fry the chilies in batches. Drain, keep warm and serve.
• Serve with dollops of sour cream or with sour cream sauce. (Make sour cream sauce by blending sour cream, buttermilk or milk to the right consistency. Add a little chopped cilantro if preferred and I sometimes add grated lime peel and/or sprinkle lime juice to taste. Add a bit of salt if desired).
• NOTE: Toasting cumin seeds and then grinding them adds a smoky intensity. You can use pre-ground cumin, but note that the flavor won't have the same depth and character. I've used both and prefer the toasted seeds. If toasting the seeds, please keep an eye on them as they toast very quickly and just as quickly they burn. Spices can easy be ground in an electric coffee grinder dedicated solely for grinding spices.

CHILES RELLENOS GRILLED CHICKEN TACOS

Steps:

• In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

GRILLED CHILES RELLENOS - TASTE OF HOME

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.
• In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.
• Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.
• Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.