Traditional Chiles Rellenos De Queso Chiles Stuffed With Cheese Recipes

CHILES RELLENOS STUFFED WITH MEXICAN QUESO

Steps:

• Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep heavy large skillet over medium heat until it shimmers.
• Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
• Taste, and season with pepper, and more salt, if desired.
• Set aside, but keep warm over low heat.
• Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
• Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
• Carefully rub off skins from chilies, leaving stems attached.
• Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
• Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
• Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
• Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
• While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
• Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
• Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
• When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
• Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
• Transfer chilies with a slotted spoon to paper towels to drain.
• Meanwhile, re-heat sauce.
• Ladle sauce onto plates and place a chili on top of sauce.

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.

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.

TRADITIONAL CHILES RELLENOS

Steps:

• Rinse the chiles.
• Preheat your oven to broil.
• Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
• Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
• When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
• Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
• After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
• Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
• Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
• Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
• Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
• Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
• Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

TRADITIONAL CHILES RELLENOS DE QUESO (CHILES STUFFED WITH CHEESE

Steps:

• Chiles:.
• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• Wrap chiles in a damp cloth or plastic bag for 20 minutes.
• The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
• Rinse chiles and pat dry.
• Filling:.
• Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
• Stuff filling into the slits in the chiles.
• Batter:.
• Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
• Beat egg whites until they are stiff, but not dry.
• Add salt and egg yolks, one at a time, beating well after each addition.
• Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
• Fry chiles in hot oil, turn occasionally, until golden.
• Drain on paper towels.
• Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.