Chilesrellenopuffs Recipes

CHILE RELLENO CHICKEN ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Split both chicken breasts in half lengthwise to make 4 separate, thin breasts.
• On a solid, flat surface, lay a piece of plastic wrap flat on working area and fold another piece of wrap to create a couple of layers of plastic wrap. (For ponding top of chicken).
• Lay each piece of chicken, (one at a time) on top of the bottom piece of plastic, using a meat tenderizer, mallet or rolling pin, pond the chicken flat and even on all sides, repeat until all the chicken is ponded thin.
• Lay each thinned piece of chicken on the counter and place one slice of ham on top of laid out chicken, then add a slice of cheese on top of ham, finally, open up the Poblano pepper and lay it flat over the slice of cheese, creating three layers on top of chicken, (ham, cheese and Poblano pepper).
• Starting with the smallest end, gently roll the chicken up into a tight rolled log, (pictured) set it aside until all the chicken rolls are done. (Make sure you place each of them seam side down).
• In a pie pan or shallow dish, melt butter in the preheated oven, and pour your cracker crumbs into another shallow dish or pie plate for easy dipping and coating, (dredging).
• Carefully dip each roll (one at a time) into the melted butter and then immediately coat them in the cracker crumbs, place them in a greased baking sheet and bake (uncovered) for 40 to 45 minutes, or until golden brown.
• While chicken rolls are baking, prepare the hollandaise sauce according to package directions.
• Place baked chicken rolls on a platter or individual plates, served with a little hollandaise sauce on top of each roll and garnished with a little dried parsley for color.
• Makes 4 rolls.

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.

CHILES RELLENOS WON TON

Steps:

• 1. Brown beef slowly over low heat; drain off grease. Add onions, garlic and seasonings; stir and cook til onions are golden. Remove from heat and add cheese. Blend well.
• 2. Remove seeds from chiles, spread open and pat dry with paper towels. Fill each chile with 2 Tbsp. of meat mixture. Roll up chiles like a jelly roll. Put each filled chile diagonally on individual egg roll wrapper.
• 3. Wrap each chile as follow: lift lower triangle flap over chile and tuck the point under it. Bring left and right corners towards the center and roll, sealing edges with a few drops of water. Deep fry at 325 til golden brown. Drain on paper towels. Serve at once. Makes 12 servings.

MEXICAN CHILES RELLENOS PUFF

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
• Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
• In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.

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 CHILE RELLENOS

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.