Southwestern Chile Rellenos Recipes

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CHILE RELLENO RECIPE



Chile Relleno Recipe image

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 6

4 poblano peppers ((or use New Mexican peppers, Hatch peppers, Anaheims or others))
2 eggs (separated)
½ cup flour (separated)
6 ounces melty cheese (or equivalent of shredded cheese)
Pinch of salt
Oil for frying

Steps:

  • Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  • Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  • Once cooled, peel off the blackened skins.
  • Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  • Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  • Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  • Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  • Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  • Serve with your favorite salsa or sauce!

Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

SOUTHWEST SCOTCH EGG RELLENOS



Southwest Scotch Egg Rellenos image

Scotch Eggs are hard cooked eggs covered in sausage and deep fried, and Chile Rellenos are cheese stuffed green chili's that are battered and deep fried. I have created a collision of flavors by wrapping a hard cooked egg with cheddar and spicy cream cheese, a whole green chili, and spicy sausage. An explosion of flavors and textures that leaves you craving more...

Provided by robynleewade

Categories     Mexican

Time 1h20m

Yield 6 Entrees, 6 serving(s)

Number Of Ingredients 13

6 canned whole roasted hatch green chilies, Drained And Patted Dry
1 lb hot ground pork breakfast sausage
8 large eggs
4 ounces cream cheese
1 cup grated cheddar cheese, cheese-separated in half
1 1/2 cups panko breadcrumbs, bread crumbs-set 1/4 cup aside
1/2 cup flour
1/2 teaspoon mild chili powder
1/2 teaspoon salt
1 teaspoon fresh cracked black pepper
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream

Steps:

  • Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
  • While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
  • Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
  • Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
  • Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
  • Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
  • The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!

Nutrition Facts : Calories 695.9, Fat 45.8, SaturatedFat 19.1, Cholesterol 353.1, Sodium 1430, Carbohydrate 39.4, Fiber 5.5, Sugar 6.9, Protein 33.1

MIL'S SKILLET CHILE RELLENOS



MIL's Skillet Chile Rellenos image

My mother-in-law grew up in SoCal, so when I received poblano peppers in my CSA share I asked for her chile rellenos recipe. DH advised that I use two eggs per pepper, but it would also work as three eggs per two peppers. If using canned peppers, skip the first step. Prep time includes step one for fresh peppers.

Provided by O-mama

Categories     Cheese

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 tablespoon oil
4 poblano chiles or 4 anaheim chilies
8 eggs, separated
4 slices monterey jack cheese, 1/4-inch thick
1 tablespoon flour

Steps:

  • When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
  • While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
  • Slice jack cheese about 1/4" thick and trim to fit peppers.
  • Stuff peeled and seeded peppers with cheese and roll in flour.
  • Combine egg yolks and whites.
  • Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
  • Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.

Nutrition Facts : Calories 605.2, Fat 43, SaturatedFat 17.8, Cholesterol 793.8, Sodium 590.5, Carbohydrate 13.3, Fiber 1.5, Sugar 5.6, Protein 41

SOUTHWESTERN CHILE RELLENOS



Southwestern Chile Rellenos image

This is a delicious new take on an old favorite. Appropriate for an appetizer, super for supper, and pleasurable for parties. This came from the editors of favorite name brand recipes. You are bound to love it.

Provided by FLUFFSTER

Categories     High In...

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 (4 ounce) cans whole green chilies, drained
2 tablespoons olive oil
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 (16 ounce) package egg roll wraps
1 egg yolk
1 teaspoon water
vegetable oil (for frying)

Steps:

  • To seed chiles, cut each chile in half lengthwise using scissors or knife. Carefully scrape out and discard seeds. Rinse chiles well; drain. Pat dry with paper towels. (wear gloves when handling chiles to prevent irritation to hands and eyes).
  • Combine olive oil, salt, white pepper, and cloves in a small bowl. Add chiles; toss to coat. Let stand at room temperature 1 hour. Combine both cheeses in another small bowl.
  • For each chile rellano, place 1 chile half in center of 1 egg roll wrapper; top with 1/4 cup cheese mixture. Beat egg yolk and water in small cup; brush edges of egg roll wrapper with mixture.
  • Fold two opposite edges over filling, overlapping edges; press together, working out any air bubbles. Press ends together. Fold ends under and pinch to seal. Repeat with remaining chiles, egg roll wrappers and cheese mixture.
  • Heat 1/2 inch vegetable oil in large, heavy saucepan over medium-high heat until oil reaches 375 degrees; adjust heat to maintain temperature. Fry chiles rellanos, a few at a time, in hot oil 2 to 3 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
  • Note: cooking time doesn't include the 1 hour standing time.

Nutrition Facts : Calories 503.7, Fat 24.4, SaturatedFat 12.4, Cholesterol 93.1, Sodium 957.3, Carbohydrate 48.3, Fiber 2, Sugar 2.2, Protein 22.6

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