Untraditional Chile Rellenos Recipes

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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

UNTRADITIONAL CHILE RELLENOS



Untraditional Chile Rellenos image

This is a heathlier version of a chile relleno. This is not a traditional relleno, but it is fast and easy to make in the microwave. Yes, microwave! I got this recipe from a lady that sells chile at the farmers market and I tried and really liked it for a quick chile relleno fix! Hope you like it too. You can use whatever cheese you want and use prepared bread crumbs if you want. I included step by step photos to help make these.

Provided by SimplyME

Categories     Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup fresh breadcrumb
1/2-1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups sharp cheddar cheese
1 tomatoes, cut in strips (I used roma)
4 green chilies (roasted and peeled)

Steps:

  • Mix bread crumbs with salt and garlic powder.
  • Remove stems from chile and seed if you want. Cut open and lay chile flat.
  • Divide the 1/2 cup cheese between the 4 chiles and place 2 strips of tomatoe in each.
  • Close up chile and sprinkle 1/2 cup of cheese on them.
  • Sprinkle bread crumbs on chiles. May not need the whole cup, maybe 3/4 cup.
  • Sprinkle the rest of the cheese on top of bread crumbs.
  • Microwave for 3 minutes or until cheese melts.

Nutrition Facts : Calories 606.6, Fat 31.3, SaturatedFat 18.6, Cholesterol 89, Sodium 1512.7, Carbohydrate 51.9, Fiber 4.7, Sugar 10.3, Protein 30.9

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

CHILE RELLENOS



Chile Rellenos image

I'm posting this recipe especially for all those ex-pats out there who can't pop out to a Mexican restaurant when they get the craving. It is admittedly a "fiddly" recipe, but making it myself is the only way I can ever get to eat what is one of my most favorite Mexican dishes. After making it once, you'll find that it isn't so difficult. And for those of you living in Europe as I do, I've discovered that the long and slender dark-green chiles found in Turkish and Moroccan vegetable markets work well, and for the cheese I use a white French Pyrenees cheese that is a suitable substitute for Monterey Jack. This seems to be a dish that varies widely from region to region in how it is prepared; this version is the type I always enjoyed the most.

Provided by FlemishMinx

Categories     Cheese

Time 1h

Yield 6 rellenos

Number Of Ingredients 13

4 medium tomatoes, peeled and in quarters
1 small onion, peeled and chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chicken broth (or 1/2 cup water PLUS 1/2 bouillon cube)
salt
3 fresh jalapenos or 3 other small green chili peppers, finely chopped
1/8 teaspoon ground cinnamon
6 fresh anaheim chilies (or similar)
8 ounces monterey jack cheese, cut in 6 equal strips and approximately the lengths of the chiles
peanut oil, for frying
1/2 cup all-purpose flour
3 eggs, separated

Steps:

  • For the Sauce:.
  • Combine the tomatoes, garlic and onion in a food processor and process until liquid.
  • Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
  • Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
  • For the chiles:.
  • Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
  • Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
  • After this time, carefully peel the skins away but keeping the chiles intact, including stems.
  • Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
  • Roll the filled chiles in flour and evenly coat; set aside.
  • Beat the egg whites in a bowl until stiff.
  • In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
  • Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
  • Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
  • Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
  • Repeat with remaining chiles.
  • Remove any toothpicks that you may have used!
  • Serve topped with the sauce.

LOW CARB CHILE RELLENOS



Low Carb Chile Rellenos image

Make and share this Low Carb Chile Rellenos recipe from Food.com.

Provided by darknstef

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

4 anaheim green chilies
1/2 cup flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup water
3 eggs
1/2 teaspoon salt

Steps:

  • Mix all ingredients except chiles.
  • Dredge chiles in mixture.
  • Fry until golden.

Nutrition Facts : Calories 300.2, Fat 10.2, SaturatedFat 3.8, Cholesterol 325.8, Sodium 905.9, Carbohydrate 36.3, Fiber 2.2, Sugar 5.2, Protein 16.5

TRADITIONAL CHILES RELLENOS



Traditional Chiles Rellenos image

I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.

Provided by Jfoxe

Categories     Peppers

Time 55m

Yield 6 stuffed chiles, 3-6 serving(s)

Number Of Ingredients 8

6 whole poblano peppers
1/2 lb cheese, thinly sliced (I use oaxaca but queso fresco, chihuaha, or other Mexican melting cheese would work too)
1/4 cup flour
6 whole raw eggs (separated)
1/2 cup flour
2 cups salsa verde (comes in a small can)
2 cups home style mexican salsa (also comes in a small can)
1 cup corn oil

Steps:

  • Rinse the chiles.
  • Preheat your oven to broil.
  • Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
  • Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
  • When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
  • Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
  • After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
  • Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
  • Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
  • Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
  • Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
  • Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
  • Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

Nutrition Facts : Calories 1372.2, Fat 106.7, SaturatedFat 24.5, Cholesterol 420.5, Sodium 3151.9, Carbohydrate 69.8, Fiber 10.9, Sugar 16.4, Protein 37.4

CHILE RELLENOS EN CASSEROLE



Chile Rellenos En Casserole image

This chile rellenos recipe is far more easily-prepared than most and allows plenty of time during the baking process to assemble the rest of the meal.

Provided by GREG IN SAN DIEGO

Categories     Cheese

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can whole green chilies (I prefer Ortega)
1 (15 ounce) can tomato sauce or 1 (15 ounce) can prepared red enchilada sauce
1/2 lb grated yellow cheese
1/2 lb grated monterey jack cheese
4 eggs
1 (13 ounce) can evaporated milk
1 tablespoon flour

Steps:

  • Mix cheese and chilies in a greased oblong casserole dish.
  • Separate eggs and beat whites until stiff.
  • Mix flour, yolks and milk together.
  • Fold whites into yolk mixture.
  • Pour over chilies and cheese in casserole.
  • Dribble tomato or enchilada sauce on top.
  • Bake for 1 hour at 350 degrees.

Nutrition Facts : Calories 946.4, Fat 59.1, SaturatedFat 33.4, Cholesterol 577.7, Sodium 2075.9, Carbohydrate 49.5, Fiber 5, Sugar 16.2, Protein 58.5

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