Chiles Rellenos Cornbread Recipes

CHILES RELLENOS CORNBREAD

Steps:

• Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.
• In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt. In a large bowl, whisk the sour cream, eggs, and creamed corn. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.

CHILES RELLENOS

Steps:

• To prepare the chiles:
• Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
• Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
• Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
• Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
• In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
• Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
• In a blender, combine all the ingredients and puree until smooth.
• Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
• Yield: about 3 cups

CHILES RELLENOS

Steps:

• Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.

CHICKEN CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

BAKED CORN STUFFED CHILES RELLENOS

Steps:

• ADVANCE prep of the corn and peppers:.
• Preheat grill or broiler to high heat.
• Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
• Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
• Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
• Immediately pop the peppers into a large, clean paper bag and roll top to seal.
• Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
• Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
• (All of the steps up to this point can be done in advance if needed).
• Preheat oven to 400°F.
• Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
• Mix the 2 chopped peppers with the roasted corn.
• Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
• Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
• Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
• Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
• Stuff each pepper with the corn mixture.
• Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
• Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
• Spray the tops of the stuffed chilies well with nonstick spray.
• Bake for 20 minutes or until golden and the filling is hot.
• Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.

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.