Southwest Scotch Egg Rellenos Recipes

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SOUTHWEST SCOTCH EGG RELLENOS



Southwest Scotch Egg Rellenos image

Scotch Eggs are hard cooked eggs covered in sausage and deep fried, and Chile Rellenos are cheese stuffed green chili's that are battered and deep fried. I have created a collision of flavors by wrapping a hard cooked egg with cheddar and spicy cream cheese, a whole green chili, and spicy sausage. An explosion of flavors and textures that leaves you craving more...

Provided by robynleewade

Categories     Mexican

Time 1h20m

Yield 6 Entrees, 6 serving(s)

Number Of Ingredients 13

6 canned whole roasted hatch green chilies, Drained And Patted Dry
1 lb hot ground pork breakfast sausage
8 large eggs
4 ounces cream cheese
1 cup grated cheddar cheese, cheese-separated in half
1 1/2 cups panko breadcrumbs, bread crumbs-set 1/4 cup aside
1/2 cup flour
1/2 teaspoon mild chili powder
1/2 teaspoon salt
1 teaspoon fresh cracked black pepper
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream

Steps:

  • Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
  • While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
  • Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
  • Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
  • Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
  • Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
  • The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!

Nutrition Facts : Calories 695.9, Fat 45.8, SaturatedFat 19.1, Cholesterol 353.1, Sodium 1430, Carbohydrate 39.4, Fiber 5.5, Sugar 6.9, Protein 33.1

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.

BAKED HATCH CHILE RELLENOS



Baked Hatch Chile Rellenos image

Central Market was celebrating the Hatch chile harvest and included the recipe on which this is based in their weekly flyer. Heat level of the chiles was HIGHLY variable, though flavor was too mild. Use Poblanos for better consistency and flavor

Provided by Toby Jermain

Categories     Cheese

Time 1h15m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 1/4 cups finely chopped onions
4 cloves garlic, minced
2 cups frozen corn kernels
salt & freshly ground black pepper
1 bunch fresh cilantro, stemmed and chopped
8 mild hatch chiles, seeded and deveined,stems trimmed but left intact (or Poblano chiles)
8 ounces goat cheese or 8 ounces monterey jack cheese
2 cups sour cream or 2 cups creme fraiche
2 cups shredded sharp cheddar cheese (about 8 oz)

Steps:

  • *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
  • Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
  • Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
  • **Queso fresco in really too mild.
  • Use the goat cheese even though it’s not authentic!
  • Preheat oven to 350 degrees F.
  • Spray a 9"x13" baking dish with nonstick spray.
  • Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
  • Add corn and salt and pepper to taste, and continue to saute until corn is done.
  • Add cilantro, adjust seasoning, and set aside to cool.
  • Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
  • Remove chiles from water, drain well, and wipe dry inside and out.
  • Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
  • Place stuffed chiles in prepared baking dish, open side up.
  • Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
  • Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
  • Serve with Mexican rice, refried beans, and hot corn tortillas.

AUTHENTIC CHILE RELLENOS



Authentic Chile Rellenos image

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO.

Provided by ditsyquoin

Categories     Mexican

Time 1h15m

Yield 6 peppers, 2-3 serving(s)

Number Of Ingredients 8

6 poblano chiles, Fresh
3/4 lb queso blanco
3 tablespoons flour
3 eggs, seperated
2 cups frying oil
1 (14 ounce) can diced tomatoes with juice (optional)
1 large onion, sliced (optional)
1 cup chicken broth (optional)

Steps:

  • Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
  • Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
  • Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
  • Slice each chili on one side from stem to bottom.
  • Remove most of the seeds and membranes. (If you like them really hot, omit this step).
  • Cut the cheese into 1/2 wide slices and as long as the chiles.
  • Stuff the cheese into each chile.
  • Roll in flour.
  • Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
  • Drop chiles into egg batter and fluff it around them.
  • Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
  • Drain on paper towels.
  • Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
  • Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.

Nutrition Facts : Calories 2131, Fat 225.5, SaturatedFat 30.6, Cholesterol 279, Sodium 116.2, Carbohydrate 22.2, Fiber 2.3, Sugar 7.2, Protein 13.3

CHILES RELLENOS EGG SOUFFLé BAKE



Chiles Rellenos Egg Soufflé Bake image

Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 9

2 cans (4 oz each) Old El Paso™ whole green chiles, drained
4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
1 jar (2 oz) diced pimientos, drained
4 eggs, separated
1 1/2 cups milk
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
Cilantro sprigs, if desired
2 cups Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
  • In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
  • In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
  • Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 8 g, TransFat 0 g

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