Eggplant Chiles Rellenos Recipes

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EGGPLANT AND MANCHEGO FILLED CHILE RELLENO WITH RED PEPPER-BALSAMIC SAUCE



Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 25

3 Japanese eggplants, skin on and cut into 1/2-inch dice
1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 cup grated Manchego cheese
1 cup grated Monterey Jack
3 roasted red peppers, peeled, seeded and chopped
3 to 4 roasted garlic cloves
3 to 4 tablespoons creme fraiche
1 tablespoon red wine vinegar
1 tablespoons honey
1 tablespoon chopped chipotle in adobo
3 cups balsamic vinegar
1 tablespoon honey
1 bottle dark beer (1 1/2 cups)
3 large eggs
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
4 cups peanut oil
Freshly chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
  • Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.
  • Place the eggplant into a bowl and toss with the cheeses. Set aside.
  • Combine the ingredients in a blender and blend until smooth. Set aside.
  • Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.
  • Whisk all ingredients together in a large bowl. Set aside.
  • Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
  • Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
  • In a large frying pan, heat the oil to 370 degrees F.
  • Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley.

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

STUFFED PEPPERS (CHILES RELLENOS)



Stuffed Peppers (Chiles Rellenos) image

Provided by Marian Burros

Categories     appetizer

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 7

6-8 fresh Anaheim chiles, peeled
1/2 pound Monterey Jack cheese
1/2 cup flour
5 eggs, separated
Salt to taste
Vegetable oil for frying
Tomato sauce (see recipe)

Steps:

  • Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
  • Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
  • Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
  • Roll chiles in flour to coat evenly; shake off excess.
  • Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
  • Heat enough oil in large frying pan to the depth of 1/4 inch.
  • Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

BOBBY FLAY'S EGGPLANT AND MANCHEGO CHILES RELLENOS WITH RED PEPPER-BALSAMIC SAUCE



Bobby Flay's Eggplant and Manchego Chiles Rellenos with Red Pepper-Balsamic Sauce image

Yield serves 6

Number Of Ingredients 27

3 Japanese eggplants, cut into 1/2-inch dice
4 cloves garlic, coarsely chopped
2 teaspoons finely chopped fresh oregano leaves, plus more for garnish
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups (6 ounces) grated Manchego cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 (12-ounce) bottle dark beer
3 large eggs
1/2 cup plus 2 tablespoons all-purpose flour, plus more for dredging
6 poblano peppers, roasted and carefully peeled (see Notes, page 22)
6 (6-inch) wooden skewers, soaked in water
1 1/2 cups white or yellow cornmeal
4 cups canola oil
Red Pepper Sauce (recipe follows)
Balsamic Reduction (recipe follows)
3 large red bell peppers, roasted and chopped (see Notes, page 22)
6 cloves roasted garlic
3 cloves fresh garlic, chopped
1 to 2 chipotle chiles in adobo, to taste
3 tablespoons red wine vinegar
1/4 cup canola oil
3 tablespoons crema, crème fraîche, or sour cream
Kosher salt and freshly ground black pepper
3 cups balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • Toss the eggplant, garlic, and oregano with the olive oil on a rimmed baking sheet, and season with salt and pepper. Roast, stirring once, until light golden brown and soft, about 20 minutes. Transfer to a bowl and let cool slightly. Then fold in the cheese and chopped parsley.
  • Whisk the beer, eggs, and flour together in a medium bowl until smooth, and season with salt and pepper.
  • Make a 3-inch slit lengthwise down the center of each chile, and carefully remove the seeds using a small spoon. Divide the eggplant filling among the chiles, compressing it into the shape of the pepper (the roasted chiles are very delicate and may begin to tear but will be fine). Thread a skewer through each slit to close.
  • Scoop about a cup of flour onto a plate, and season it with salt and pepper. Scoop the cornmeal onto a plate, and season it with salt and pepper. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into the beer batter and allow the excess to drain off. Then dredge the chiles in the cornmeal and tap off any excess.
  • Heat the canola oil to 370°F in a large frying pan or shallow pot. Fry the peppers in batches, turning them, until lightly browned, about 4 minutes. Drain on paper towels.
  • Ladle the Red Pepper Sauce onto the center of 6 plates, drizzle with some of the balsamic glaze and oregano leaves, and place the chiles rellenos on top. Garnish with parsley.
  • Combine the red peppers, roasted and fresh garlic, chipotle, vinegar, and oil in a blender and blend until smooth. Transfer to a bowl, whisk in the crema, and season with salt and pepper.
  • Bring the vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until thickened and reduced to about 3/4 cup, about 30 minutes. Stir in the honey and season with salt and pepper.

EGGPLANT CHILES RELLENOS



Eggplant Chiles Rellenos image

This isn't authentic by any means but it is a nice no-meat casserole that is good for a family dinner.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups water
1 lb eggplant, peeled and chopped
1 medium onion, chopped
2 eggs, beaten
2 1/2 tablespoons chopped canned green chilies
hot sauce, to taste
3/4 cup shredded extra-sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/3 cup cracker crumb
1 tablespoon butter or 1 tablespoon margarine, melted
commercial picante sauce or salsa

Steps:

  • Add water to a large pot; bring to a boil.
  • Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
  • In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
  • Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
  • Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
  • Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
  • Bake in a 375° oven for 45 minutes or until pick comes out clean.
  • Serve with picante or salsa.

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