Mexican Chile Rellenos Food

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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.

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

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.

CHILE RELLENO RECIPE



Chile Relleno Recipe image

This authentic chile relleno recipe is a traditional Mexican dish of flavorful chiles stuffed with cheese, battered & fried, then smothered in a homemade sauce. (The recipe has been updated to reduce the liquid in the sauce and to correct a typo for the frying temperature.) Adapted with permission from Genius Kitchen.

Provided by Diana Johnson

Categories     Main

Number Of Ingredients 24

1/3 cup corn oil
1 medium onion, peeled and quartered
4 garlic cloves
1/3 cup flour
6 roma tomatoes
1 seeded and stemmed jalapeno pepper
4 cups water, not broth!
2 teaspoons salt
1 1/2 teaspoons Mexican oregano, crushed between your fingers
1/4 teaspoon finely ground black pepper
1 bay laurel leaf
1 pinch ground cinnamon
1 pinch ground cloves
6 large poblano chiles, fresh
4 cups water
4 teaspoons salt
1/3 cup white vinegar
6 ounces mild cheddar cheese
2 cups canola oil, for frying
6 separated eggs
1/2 cup flour, plus one tablespoon for egg batter
3/4 teaspoon salt
sour cream
fresh cilantro

Steps:

  • Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.
  • Finely chop the onion and garlic in a food processor.
  • Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
  • Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned.
  • Place the Roma tomatoes in a food processor and puree. You should have about 1 1/2 cups pureed tomatoes.
  • Add the jalapeno pepper and onion/garlic/flour mixture from saucepan into the food processor with the tomatoes. Make sure to submerge the onion and garlic roux into the puree.
  • Process everything until all the ingredients are finely pureed.
  • Pour that sauce back into the same saucepan, and add 5 cups of water and 2 teaspoons of salt.
  • Crush a teaspoon and a half of Mexican oregano between your fingers and add it along with the fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.
  • Bring mixture to a boil while whisking.
  • Reduce heat to medium low and simmer for about 45 minutes, or until you have a nice thick sauce. Cover the saucepan slightly vented so steam can escape, and whisk the sauce occasionally.
  • You can keep the sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
  • Keep the pepper stems intact and place on a grill or under broiler cooking on each side until evenly blistered and slightly blackened.
  • Immediately place the peppers into a large plastic bag and allow to steam for about three minutes.
  • Carefully slide the skin off of each pepper and discard.
  • Cut a slit lengthwise down the side of each pepper (you need it just big enough to slip a stick of cheese in.
  • Carefully cup each pepper with one hand and gently run water into the slit to flush out the seeds.
  • Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak the chiles in this brine for a few minutes.
  • Cut your cheese into 6 long thin sticks.
  • Remove chiles from brine and blot dry with paper towels.
  • Stuff each chile with one cheese stick by slipping into the pepper slit. Don't panic if you tear a chile, flour and the egg batter will seal it up.
  • Pour 2 cups oil into an electric wok or an electric skillet and set heat control to 365°F. If you're confident in the kitchen, feel free to use a heavy duty pot on the stove with a thermoteter to monitor your temperature.
  • Measure 1/2 cup flour into a sifter or fine mesh collander and dust each of the chiles well with flour on all sides. For torn chiles, apply some extra flour at the seam then slightly overlap the tear.
  • Beat egg whites and a pinch of salt with an electric mixer until stiff peaks form.
  • Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt.
  • Pour the yolk mixture into the beaten egg whites and fold together lightly but thoroughly (with a rubber spatula) while keeping the whites fluffy.
  • Use a rubber spatula "frost" a stuffed and floured chile.
  • Hold chile by the stem and place carefully into the hot oil. Repeat with additional chiles, frying only 2 or 3 at a time.
  • Fry the chiles until golden on all sides, turning once with a skimmer or coated tongs until done. It takes about 5 minutes to fry completely.
  • Drain the peppers between paper towels. If not serving immediately, you can reheat them individually in a microwave for 15-20 seconds.
  • Make a pool of warm sauce on the plate and add a chile. Top with a dollop of sour cream and a sprinkling of fresh chopped cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 6 Servings, Sodium 2882 grams sodium, Sugar 5 grams sugar

MEXICAN CHILE RELLENOS



Mexican Chile Rellenos image

My aunt Norma taught me how to make this recipe when I was about 16 years old, one of the first recipes I ever mastered. They taste just like the ones I grew up eating at various Mexican restaurants around Southern California in the 50's and 60's. Most of all I remember Mitla's on Mt. Vernon Ave., in San Bernardino, CA, every...

Provided by Dona Mullins

Categories     Other Snacks

Time 20m

Number Of Ingredients 9

1 lg. can(s) ortega whole green chiles
6 tsp flour (you can use less yolks, 1tsp. per yolk)
6 eggs, separated
1/2 tsp salt
1 Tbsp water
12 oz oaxaca cheese (mexican melting cheese, or monterey jack) you can use as much cheese as you like.
12 oz cheddar cheese, shredded (or more to taste)
1/2 c cooking oil (you can use more or less, depending on your skillet)
i usually use a large skillet, and put about a half an inch of oil in it. i don't usually use measuring cups.

Steps:

  • 1. If using fresh, skins must be removed, I deep fry until skins are brown and chile is cooked. Do not remove stem or seeds. Plunge into cold or ice water, skins will come off easier if you start at the tip and peel towards stem. If using canned, wash, remove seeds, and pat chiles dry. Keeping them whole. Cut enough Xoaca or Jack cheese into strips to stuff each chile, and set aside. Grate whatever cheese you don't use to stuff the chiles, and save it with the shredded cheddar to sprinkle over chiles when they are done.
  • 2. Beat egg whites until stiff. Add salt to yolks and stir in the flour, it will be very stiff and pasty, add water enough to make smooth but thick. Fold into stiff egg whites. It will be a very nice thick batter. (Sometimes I will add salsa juice instead of water to thin out the yolk mixture. For a less "eggy taste", I will use a 2 whites to one yolk ratio, if you have more chiles you will need to use more eggs, don't stress it's hard to mess it up.)
  • 3. Heat oil in skillet, on my electric range I do it on medium, a little on the high side. I use the oil from the deep fryer, that I used to cook the chiles to get the skins off. It makes a better tasting pepper in the end.
  • 4. When oil is hot, hold by stem (if fresh) dip stuffed chiles into batter, and drop gently into hot skillet. Cook until golden brown, (they will try to float) turn and do the same on the other side. Remove from oil. I place on paper towels or on a rack over them, to drain, sprinkle with cheese. (You can deep fry them and they are delicious that way also, but I prefer pan fried.)
  • 5. I like to serve with either salsa over the chile or some chile verde spooned over it. I like to put one in my burrito too.

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

Steps:

  • Char the chiles.
  • Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
  • Let them soften.
  • Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  • Remove the skin.
  • Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
  • Open the chiles.
  • Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  • Prepare the sauce.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
  • Make the filling.
  • Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  • Stuff the chiles.
  • Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
  • Mix the batter.
  • Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  • Batter and fry.
  • Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  • Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  • Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  • Eat!
  • Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILES RELLENOS



Chiles Rellenos image

Make the classic stuffed peppers, called chiles rellenos, that are common in Mexican homes and Mexican-style restaurants.

Provided by Robin Grose

Categories     Entree     Dinner

Time 1h15m

Yield 4

Number Of Ingredients 6

2 pounds large fresh green chiles , such as Poblano or Anaheim, roasted and peeled, or canned whole green chiles
1 pound queso blanco , Mexican Manchego or Chihuahua cheese, sliced or shredded
Optional : 1/4 cup all-purpose flour
5 large eggs, chilled and separated into whites and yolks
Pinch of salt
Oil, for frying, enough to reach a depth of 2 inches in your frying pan

Steps:

  • Gather the ingredients.
  • Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
  • When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
  • Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
  • Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
  • Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
  • To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
  • Briefly beat the egg yolks in a separate bowl.
  • Then slowly and gently fold them into the beaten whites with the pinch of salt.
  • Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
  • Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
  • Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
  • Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
  • Serve chiles rellenos immediately. Enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 25 g, Cholesterol 312 mg, Fiber 3 g, Protein 35 g, SaturatedFat 18 g, Sodium 936 mg, Sugar 14 g, Fat 41 g, ServingSize 4 Servings, UnsaturatedFat 0 g

CHILES RELLENO



Chiles Relleno image

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection. Cover them with salsa and enjoy!

Provided by Lauren Allen

Categories     Main Course

Time 55m

Number Of Ingredients 11

5 Poblano chiles
8 ounces Oaxaca, Manchego or Monterrey jack cheese.
1/2 cup milk
3/4 cup all-purpose flour (, divided)
2 eggs (, separated)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil, , for frying (, enough to reach a depth of 1-2 inches in your frying pan)
Salsa roja (, for serving (or your favorite kind of salsa))

Steps:

  • Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
  • Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
  • Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
  • Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
  • Heat the oil in a large skillet over medium heat.
  • Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
  • To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
  • Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
  • Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
  • Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
  • Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
  • Serve with: Authentic Mexican Rice and Refried beans

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Protein 16 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 803 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

WHAT TO SERVE WITH CHILI RELLENOS? 8 BEST SIDE DISHES



What to Serve with Chili Rellenos? 8 BEST Side Dishes image

Provided by Kimberly Baxter

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

Refried Beans
Spanish Rice
Quesadillas
House Salad
Rancheros Sauce
Ranchero Salsa
Frijoles de Olla
Caesar Salad

Steps:

  • Choose your favorite recipe from the list of options.
  • Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

TEX MEX CHICKEN CHILE RELLENOS



Tex Mex Chicken Chile Rellenos image

If you're a fan of Southwestern food, then you'll love these hatch chile peppers stuffed with a chicken and cheese blend, then rolled in a cornmeal batter and fried.

Provided by Lisa Lotts

Categories     Main Course

Time 1h45m

Number Of Ingredients 17

8 hatch (anaheim or poblano chile peppers, charred, peeled and carefully seeded to retain shape)
2 cups chicken breast (roasted , shredded)
4 ounces cream cheese
2 tablespoons cilantro (freshly chopped)
1/4 teaspoon salt
3/4 cup cheddar cheese (shredded)
2 eggs
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons cornmeal
3/4 cup peanut or canola oil
cheddar cheese (shredded)
salsa (or pico de gallo)
cilantro
sour cream
green onions (sliced)

Steps:

  • To roast your chiles, preheat the oven to 425 and place chiles on a baking sheet. Roast until skin is charred and blackened about 25-35 minutes. Remove from oven and place in a bowl covered with plastic wrap. Set aside until cool. When chiles have cooled (about 30 minutes, carefully peel off the skins. Make a slit about 2" long on the chile and remove the seeds and membranes. Set aside.
  • In a small bowl mix together the cream cheese, cheddar, and cilantro. Add the shredded chicken and mix with your hands until well combined.
  • Form 2-3 tablespoons of the chicken mixture (depending on the size of your chilies) into a long roll, just slightly smaller than the chile. Stuff the chilies with the chicken mixture and refrigerate for one hour.
  • Separate the egg yolks and whites in two separate bowls. Add the flour, salt and baking powder to the egg yolks and mix together. Beat the egg whites until stiff peaks form. Fold the egg yolk mixture into the egg whites until just combined. Sprinkle in the cornmeal and fold to the egg white mixture, being careful not to deflate.
  • Place a heavy skillet over a medium heat. Add oil and wait until the oil reaches about 350-375 degrees.
  • Work with no more than 2-3 chiles at a time. Dip the filled chiles into the egg mixture and carefully place them in the hot oil. Fry until golden brown, flip the chilies and cook the other side until golden. Transfer to a tray lined with paper towels to drain. Continue with the remainder of the chiles.
  • Serve with extra shredded cheese, cilantro, or your favorite salsa.

Nutrition Facts : Calories 361 kcal, Carbohydrate 14 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 183 mg, Sodium 640 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHILES RELLENOS STUFFED WITH MEXICAN QUESO



Chiles Rellenos Stuffed with Mexican Queso image

Chili Rellenos Stuffed with Mexican Queso is a Mexican classic. It is pure Mexican comfort food at its best. Stuff with a soft Mexican cheese such as Asadero or Chihuahua, or good ole Monterey Jack. The chili can be roasted and stuffed and chilled a day ahead, as well as the sauce. An instant-read thermometer helps to ensure the oil reaches 350 F perfectly...otherwise, test with a pinch of bread. Once sizzles quickly, it's ready. Enjoy!

Provided by Kris Longwell

Categories     Mexican

Time 1h20m

Number Of Ingredients 15

1 1/2 lbs fresh ripe tomatoes (chopped, or 1 28 oz. can of whole tomatoes, with juice)
1 cup chicken stock (or vegetable stock, or water)
1/4 cup chopped white onion
2 large garlic cloves (rough chop)
1 tbsp distilled white vinegar
1 tsp sugar
1 tsp dried Mexican oregano*
1 1/4 tsp Kosher salt
2 tbsp corn oil
*available in most supermarkets (specialty food stores, or Mexican markets. Regular oregano can be used in, too.)
4 large fresh poblano chilis (about 1 lb)
1/2 lb Asadero (Chihuahua or Monterey Jack cheese, coarsely grated)
4 large eggs (separated)
1 & 1/4 cup all-purpose flour (divided)
2 to 3 cups corn oil (or vegetable oil, for frying)

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.

Nutrition Facts : Calories 575 kcal, ServingSize 1 serving

CHILE RELLENO SAUCE



Chile Relleno Sauce image

Provided by Wendy

Number Of Ingredients 10

3 tablespoons of olive oil
1/2 red onion, (medium, roughly chopped)
4 cloves of garlic
1 jalapeño, (de-seeded and roughly chopped )
1/4 cup of flour
2 medium tomatoes or 1.5 cups of tomatoes, (roughly chopped)
3 cups of water
1/2 teaspoon of ground oregano
1 teaspoon of salt plus (more as needed)
1/4 cup of chopped cilantro leaves

Steps:

  • In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame.
  • Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes.
  • Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.
  • Blend until you get a consistent thick paste.
  • In a pot on low-medium flame, add in the contents of the blender and add in 3 cups of water, salt, and oregano. Cook for 15-20 minutes.
  • When you're ready to enjoy, add in fresh cilantro.
  • Adjust for salt. Enjoy!

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

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

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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

MEXICAN SAUCE FOR CHILES RELLENOS



Mexican Sauce for Chiles Rellenos image

This is from the famous EL Cholo Restaurant in Los Angeles, published in the local papers. It's so easy and so yummy!

Provided by Jacquie

Categories     Sauces

Time 23m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 8

1 cup onion, chopped
1/2 cup green bell pepper, chopped
1/8 teaspoon garlic, minced
2 tablespoons vegetable oil
2 (1 lb) cans whole tomatoes, cut up
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano

Steps:

  • Saute onion, green pepper, and garlic in oil until onion is tender. Add tomatoes and seasonings. Cover and simmer for 15 minutes.

Nutrition Facts : Calories 80.7, Fat 4.9, SaturatedFat 0.7, Sodium 202.8, Carbohydrate 9, Fiber 2.5, Sugar 5.4, Protein 1.7

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