CHILE RELLENO RECIPE
An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 13
Steps:
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
- Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
- Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
- Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
- Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
- Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
- Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
- While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
- Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
- Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
- Transfer the peppers to the lined baking sheet to drain off any excess oil.
- Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
- Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
- Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.
Nutrition Facts : ServingSize 1 pepper, Calories 334 kcal, Carbohydrate 16 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 127 mg, Sodium 635 mg, Fiber 4 g, Sugar 6 g
CHILE RELLENO RECIPE
This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Once cooled, peel off the blackened skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
- Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
- Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
- Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
- Serve with your favorite salsa or sauce!
Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
UNTRADITIONAL CHILE RELLENOS
This is a heathlier version of a chile relleno. This is not a traditional relleno, but it is fast and easy to make in the microwave. Yes, microwave! I got this recipe from a lady that sells chile at the farmers market and I tried and really liked it for a quick chile relleno fix! Hope you like it too. You can use whatever cheese you want and use prepared bread crumbs if you want. I included step by step photos to help make these.
Provided by SimplyME
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix bread crumbs with salt and garlic powder.
- Remove stems from chile and seed if you want. Cut open and lay chile flat.
- Divide the 1/2 cup cheese between the 4 chiles and place 2 strips of tomatoe in each.
- Close up chile and sprinkle 1/2 cup of cheese on them.
- Sprinkle bread crumbs on chiles. May not need the whole cup, maybe 3/4 cup.
- Sprinkle the rest of the cheese on top of bread crumbs.
- Microwave for 3 minutes or until cheese melts.
Nutrition Facts : Calories 606.6, Fat 31.3, SaturatedFat 18.6, Cholesterol 89, Sodium 1512.7, Carbohydrate 51.9, Fiber 4.7, Sugar 10.3, Protein 30.9
TRADITIONAL CHILES RELLENOS
I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.
Provided by Jfoxe
Categories Peppers
Time 55m
Yield 6 stuffed chiles, 3-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1372.2, Fat 106.7, SaturatedFat 24.5, Cholesterol 420.5, Sodium 3151.9, Carbohydrate 69.8, Fiber 10.9, Sugar 16.4, Protein 37.4
CHILES RELLENOS
This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.
Provided by Tejal Rao
Categories dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 chiles
Number Of Ingredients 11
Steps:
- Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
- Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
- In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
- Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
- Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
- Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
- Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
- Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
- When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.
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