Chilerellenos Recipes

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 RELLENO

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.

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.

CHILE RELLENO CASSEROLE

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350 degrees F.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

CHILES RELLENOS

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

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.

CHILES RELLENOS

Steps:

• Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them.
• Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four.
• Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown).
• While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power).
• If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately.
• They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.

CHILE RELLENOS

Steps:

• For the Sauce:.
• Combine the tomatoes, garlic and onion in a food processor and process until liquid.
• Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
• Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
• For the chiles:.
• Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
• Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
• After this time, carefully peel the skins away but keeping the chiles intact, including stems.
• Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
• Roll the filled chiles in flour and evenly coat; set aside.
• Beat the egg whites in a bowl until stiff.
• In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
• Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
• Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
• Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
• Repeat with remaining chiles.
• Remove any toothpicks that you may have used!
• Serve topped with the sauce.

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 CASSEROLE

Steps:

• Mix the milk, eggs, salt,pepper,and flour.
• Spray a pan (9x13) with a nonstick cooking spray.
• layer chilies, then the mixture made in step 1, then the cheese.
• Continue this order until you run our of ingredients and put EXTRA cheese on the top!
• Bake at 350 degrees for about 50 minutes.
• Allow about 10 minutes before serving!

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.

CHILE-RELLENOS

Steps:

• 1. Pre-Heat oil in fryer to 320F. Wash peppers, cut off top, remove seeds and ribs. Wrap peppers in damp cloth and microwave for 5 minutes to soften pepper. (you can skip this step if you like your peppers crunchy)
• 2. Brown ground beef with some taco seasoning to your liking. Slice the Chihuahua cheese.
• 3. Taking turns, stuff the peppers with the meat and then cheese, alternating until full.
• 4. Combine Flour, Chicken Coating and Eggs to create a thick pancake like batter. Liberally coat the peppers in the batter, making sure to seal the top.
• 5. In deep fryer, cook until golden brown, approx 5 minutes.
• 6. Serve with Guacamole, Sour Cream, Salsa, Enchilada Sauce! The options are endless and DELICIOUS!!!

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.