Does anybody have a good Chili Relleno Recipe?!
It was stuffed with onion and tomato or something but now i want to go home and make my own.
Hep
Answers: I had one last night while out to eat and it was soooooooooo good!
It was stuffed with onion and tomato or something but now i want to go home and make my own.
Hep
Chile Rellenos
Recipe courtesy Mike Ham
Show: FoodNation With Bobby Flay
8 to 10 Hatch New Mexico green chiles
8 to 10 ounces Monterey jack, grated
1 cup blue corn flour
1 tablespoon flour
Pinch salt
Pinch garlic powder
Pinch ground black pepper
Vegetable oil, to coat skillet
Serving suggestions: Green Chile Stew, recipe follows or salsa
Lettuce and tomatoes, as a garnish
Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
Green Chile Stew:
3 baking potatoes, like russets, peeled and diced
1 large yellow Mexican onion, diced
2 tablespoons crushed fresh garlic
3 tablespoons vegetable oil
4 cups chopped roasted green chile
10 cups water
1 1/2 tablespoons salt
Thickener Ingredients:
2 cups flour
1/2 cups water
Lettuce and tomatoes, as a garnish
Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
Yield: 6 to 8 servings
The one we use at the mexican restaurant I work at is just a large Poblano pepper stuffed with ground beef, dried fruit and nuts, with a creamy walnut sauce and pomegranate seeds. But it's meant to be all gourmet and what not.
Recipes I've had at home were just a large Poblano stuffed with ground beef or ground turkey, onions, tomato, cilantro & chihuahua cheese
I made some just the other night.
I used pasilla chilies, skinned ( using a blowtorch ) and de-seeded.
Stuffed with Monterey Jack and battered then shallow fried.
Batter.
1/2 cup all purpose flour
1/3 cup yellow cornmeal
1/2 tspn baking powder
1/2 cup milk
1 egg
you can stuff them with anything you want, this is the very best I have ever made!!
I used whole canned chili's, I don't like the hassle of doing them fresh.
Chile Rellenos De Queso (Chiles Stuffed with Cheese)
Yield: 4 servings
Ingredients:
Chiles
4 chiles poblanos or bell peppers
1/2 cup breadcrumbs
1/2 cup grated Pepper Jack cheese
1/2 cup grated cheddar cheese
1/4 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Batter
Crisco? Vegetable Oil
4 large eggs, separated
1/4 teaspoon salt
1/4 cup Pillsbury BEST? All Purpose Flour
Preparation Directions:
Chiles
1. 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.
2. 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.
3. Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact. Rinse chiles and pat dry.
Filling
1. Mix breadcrumbs, Pepper Jack cheese, cheddar cheese and cumin with salt and pepper to taste.
2. Stuff filling into the slits in the chiles.
Batter
1. Heat at least 3/4-inch vegetable oil in a heavy, deep pot to 350oF.
2. Beat egg whites until they are stiff, but not dry. Add salt and egg yolks, one at a time, beating well after each addition
3. Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
4. Fry chiles in hot oil, turn occasionally, until golden. Drain on paper towels.
5. Sprinkle with cheddar cheese and melt in a 350oF oven for 2-3 minutes. Serve immediately.
Serve
1. Serve with Mexican rice.