Chiles Rellenos And Tomato Cumin Sauce Stuffed Poblano Peppers Recipes

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHILES RELLENOS AND TOMATO CUMIN SAUCE (STUFFED POBLANO PEPPERS)

Steps:

• 1. Put your six peppers under the broiler, keep turning about every 4 minutes until you have a nice charr all over and around. Remove to a freezer bag and place in the microwave for 1/2 hour. Do not turn on the microwave. Let the peppers sweat. After the half hour has passed take out peppers and peel the skin off first. The skin will come off very easly. Then make a slit from the stem all the way down to the tip of the pepper open and carefully remove the seeds, membrane, and stem core. Lay each pepper open and season with a little garlic powder, salt and pepper. The inside only.
• 2. Now open your Bob Evans mashed potatoes drain as much water as possible by just tipping the package so as to get all the water out. Next mix with a fork very well. You do not need to heat them. Now take a hand full about the size of a golfball or a little less and make a pattie, next take one slice of cheese and lay in the middle of the patty. Fold over the sides of the potato patty to cover the cheese and if you need a little more potatoes put some more on top. You will be making rectangular little patties with a slice of cheese encased inside. Set the pattie in the middle of the pepper and fold each side of pepper over the pattie.Do all six peppers like this. Next keeping the sides of pepper closed over the pattie carefully roll each pepper in some flour so as to not open the pepper. Lay each dusted pepper back on a dry platter or cookie pan.
• 3. Now take your hand mixer and beat the egg whites until you have made a good meringue. Next beat your egg yolks with a fork; season them a little with salt and pepper and pour them over the meringue. With a plastic spatula fold in the yolks very gently and softly into the meringue; so as to color the meringue yellow. Do not beat just fold in slowly. You do not want to break down the meringue.
• 4. Next in a cast iron skillet or heavy skillet heat your oil until shimmering. Take one pepper and dip carefully into the yellow meringue to coat all over and slip gently into the hot oil. Make sure your pepper is fully covered with the meringue. With a slotted metal pancake turner or spatula and a big slotted spoon carefully bathe the pepper with hot oil all over the top. Your pepper will puff up. When you see the sides getting golden very carefully working with the spoon and the spatula turn your pepper over to fry on the other side. Do all the peppers the same way. Do one at a time, as this proceedure is very tricky. Remove to a paper towel lined pan and set inside in a very low grade oven set on warm. Since you are doing one pepper at a time. This is so your peppers wont get cold.
• 5. To make your Sauce: Heat about 4 tablespoons of oil in a skillet and saute your onion slices just until they are al-dente; add the flour and continue to saute with the onions for about 3 minutes. Add the cumin, garlic, salt & pepper and stir well for 1/2 a minute next add the small can of tomato sauce and with a wisk begin to stir real real good. Add your broth or water and continue to stir until your sauce is nice and thick like a gravy. Adjust for salt. Then pour a little sauce over each pepper when serving. If you like some heat you can add a little hot sauce or cayanne to the sauce. (heat is optional) You can serve with a rice dish or along side a meat dish to accompany or with just a salad. These peppers get very large when frying and this dish is quite filling. Enjoy

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.