OLE! AUTHENTIC CHILES RELLENOS
Make and share this Ole! Authentic Chiles Rellenos recipe from Food.com.
Provided by The Spice Guru
Categories Mexican
Time 1h
Yield 6 chiles rellenos
Number Of Ingredients 24
Steps:
- PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
- ROAST fresh peppers if not using canned; KEEP stems intact; PLACE under broiler and broil on each side until evenly blistered slightly blackened; IMMEDIATELY place peppers into a large plastic ziplock bag and allow to steam for a few minutes; REMOVE skins from each pepper (they should slide off easily now); CUT a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese or a mound of shredded cheese); CUP each pepper with one hand and pour gently running water into slit to flush out seeds.
- SOAK fresh or canned chiles in brine for a few minutes; CUT cheese into 6 long thin sticks (OR) shred cheese then thinly mound and mold 6 portions; REMOVE chiles from brine and blot with paper towels.
- STUFF each chile with one cheese portion then slip into pepper slit (if a chile tears don't worry, flour and egg batter will seal it well enough).
- POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer); SET heat control to 265°F.
- MEASURE flour into a sifter or fine mesh collander; DUST each of the chiles well with flour on all sides and set aside (for torn chiles, apply extra flour at the seam then overlap slightly).
- BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form; BEAT egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; ADD yolk mixture all at once to egg whites; FOLD together lightly but thoroughly while keeping the egg mixture fluffy.
- COAT one chile evenly with egg mixture, using rubber spatula if necessary to "frost" chile; HOLD chile by the stem; PLACE place carefully onto the hot oil; REPEAT with the remaining chiles, frying no more than 2 or 3 at a time.
- FRY until golden on all sides, turning once with spatula until done, about 5 minutes total; DRAIN between paper towels (if necessary, rellenos may be individually reheated in a microwave (100% power) for 15-20 seconds).
- SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish; SNAP your fingers and shout,"OLE"!
Nutrition Facts : Calories 1043.5, Fat 99.4, SaturatedFat 14.5, Cholesterol 215.8, Sodium 2882.6, Carbohydrate 23.9, Fiber 2.5, Sugar 5.3, Protein 17
CHEESE-STUFFED CHILE RELLENOS EGG ROLLS
A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.
Provided by Colorado Cookie
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain green chiles.
- Sprinkle cornstarch on sheet pan.
- Open up chile and place on egg roll wrapper with corner facing you.
- Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
- Toss in cornstarch, dusting liberally.
- (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
- Drain on paper towels and keep warm in 250 oven.
- Serve as a side dish or appetizer with your favorite Mexican meal.
- Add your favorite condi- ments/sauces.
AUTHENTIC MEXICAN CHILI RELLENOS
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
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
DEEP-FRIED CHILE RELLENOS WRAPS
Make and share this Deep-Fried Chile Rellenos Wraps recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
- In small bowl, beat egg and milk until blended.
- In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.
Nutrition Facts : Calories 755.6, Fat 49.3, SaturatedFat 30.5, Cholesterol 198.4, Sodium 895, Carbohydrate 35.5, Fiber 2.6, Sugar 5.4, Protein 43.7
EASY CHILE RELLENO EGG ROLLS
I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!
Provided by MizzWycked
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
- Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
- Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
- Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g
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