OUTRAGEOUS STUFFED CHILE RELLENO
I had these beautiful Poblano Peppers and was going to make traditional rellenos, but I really wanted a healthier version. I looked at some recipes and developed my own...This is simple and delicious and is satisfying enough without meat. I recommend serving it with green or spanish rice and fresh fruit....simple and impressive...
Provided by Diane M.
Categories Other Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- 1. In oven, preheat broiler to high. Put Poblano peppers on cookie sheet and put in oven a couple of shelves down from broiler. Watch carefully and turn peppers so they are roasted evenly, about 10-15 mins. (could also grill for more wonderful flavor!).
- 2. While peppers are roasting, heat skillet and 2 Tbls. of oil. First place onions, red peppers and zucchini and cook for a few mins. Add bacon if desired, garlic, corn, tomatoes and seasonings. Cook until throughly heated.
- 3. When peppers are done, remove from oven and make a lengthwise split down the pepper. I don't go all the way to the tips so it will hold the contents better. Remove the seeds. Place filling in each pepper and bury cheese stick in filling and sprinkle with cheddar. Place back in oven for a few mins. until cheese is melted. May serve with sour cream. Rice and fresh fruit make nice side dishes!
AUTHENTIC MEXICAN CHILI RELLENOS
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
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
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
STUFFED PEPPERS (CHILES RELLENOS)
Provided by Marian Burros
Categories appetizer
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 7
Steps:
- Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
- Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
- Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
- Roll chiles in flour to coat evenly; shake off excess.
- Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
- Heat enough oil in large frying pan to the depth of 1/4 inch.
- Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.
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