Chile Relleno Torta Recipes

EGGS - CHILE RELLENO TORTA - DIANE MOTT DAVIDSON RECIPE - (3.8/5)

Steps:

• Preheat over to 375. Mix grated cheeses and spread evenly in buttered 10 inch pie plate (or 8x8 pan). Beat eggs, add flour slowly and then beat in half & half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon Picante sauce over all. Bake about 45 minutes or until center is set.

CHILE RELLENO TORTA

Steps:

• Preheat oven to 375F.
• Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
• Beat eggs, add flour slowly, and then beat in half and half.
• If mixture is lumpy, strain it.
• Pour egg mixture over cheeses in pie plate.
• Carefully spoon chiles over the surface, then spoon picante sauce over all.
• Bake about 45 minutes or until center is set.

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.

CHILE RELLENO TART

Steps:

• For crust:
• Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
• For filling:
• Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
• Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.