Tia Caros Chile Rellenos Recipes

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.

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.

TIA CARO'S CHILE RELLENOS

Steps:

• First, broil peppers in oven on a cookie pan until they are roasted on both sides, not burnt, so that they can be peeled. They will be black in some areas and you will have to flip them. Hearing a pop is normal. You can cut of the tip of the pepper if you would like.
• When the peppers are done wrap them all together in a wet/damp cloth to cool. After about 10 minutes they will be cool enough for you to peel them.
• To peel the pepper, simply take off the skin. Be careful not to peel the pepper itself. Its fine if the stems fall off, but try to keep them intact so that it is easier when they fry.
• Get the cheese and stick a slice inside the pepper. Or with whatever you desire.
• Now is the time to begin heating up the oil, so that it is nice and HOT when you have finished the batter. Keep the oil at a high level. And make sure the pan or fryer you are using is deep. The oil sude be half way full in the fryer or pan you are using.
• Place the flour on a plate or flat surface. Add salt & pepper for taste. Coat the peppers in the flour. They are now ready to be dunked in the batter.
• To make the batter get a medium sized bowl and add in the 5 egg whites. Save the yolks. Using a hand mixer at its highest speed, fluff the egg whites. Make sure they are very fluffy and not runny.
• Add in the cream of tartar, salt & pepper into the bowl.
• Once this is done add the egg yolks and a tbsp of flour. Continue mixing with the hand mixer.
• After the batter is prepared, completely cover the pepper in it. You can submerge them if this is easier.
• After being dunked in the batter place the pepper in the HOT oil. Be careful NOT to throw it in the oil or put your fingers in it.
• Let the pepper fry for about a minute or so and flip it. This can sometimes be tricky, so I like using two forks.
• They are done when the batter is golden brown. Take them out of the oil and place them on a plate with several paper towels. Let them cool for a few minutes then ENJOY!