Chile Rilleno recipes please!?!
Something simple and delicious!.Www@FoodAQ@Com
Answers:
Okay!.!.!.it is a big pain in the ##s to make, but here goes:
1!. Burn chiles poblanos until they turn black and blister!. Quickly put them into a plastic bag (I just use the bags from the groceries), twist the bag and tuck it under so the steam doesn't escape!. Leave the chiles in the bag until they cool!.
2!. Cut cheese into strips!.!.!.enough cheese to fill the number of chiles you are making!. I like to use queso chihuahua, but if you can't find that, I'd recommend a mixture of monterrey jack and muenster cheese!. Use strips instead of grated, because the grated will fall out when you cook it!.
3!. When the chiles are cool, rub the outsides of the chiles with paper towels to remove the skin!. Some people just pull the skin off, but I have found that paper towels work really well!. Cut a small slit in one side of each chile, then make a small, careful, sideways slit at the top, so the cuts you've made look like the letter T!.
This way of cutting will cut the inside part off that holds all the seeds!.
MAKE SURE ALL SEED ARE TAKEN OUT OF THE CHILES!. They have a terrible texture when eaten, and can make your chiles unbearably hot!. They are slippery and hard, and will ruin your recipe if you leave any inside!.
Pat the chiles dry and lay out on paper towels!. Fill chiles with the cheese!. Dredge chiles in flour, then put back on new paper towels!.
For about 6 large chiles, you'll need about 5 eggs!. Separate the eggs!. For convenience, beat the egg whites FIRST!. Beat them til foamy, then add 1/2 tsp salt, and beat to stiff peaks!.
In a separate bowl, beat yolks with 1/4 cup flour (don't bother washing the beaters on the mixer!.!.!.!.it's okay if there is a little egg white in the yolks!.) Fold a little egg white into the yolks, then transfer yolk mixture into the white mixture, and fold gently!.
Heat 2" deep oil to about 350 degrees!. One at a time, gently dip the stuffed chile into the egg mixture, coating completely!.
Lower the chile into the hot oil, carefully spooning the hot oil over the chile to help set the eggs on top!. Gently flip the chile over, and cook until golden brown!.
HINT: Never put a hot spoon/spatula into your eggwhite mixture!. It will separate the egg mixture!.
Remove chiles from hot oil and drain on paper towels!.
Serve this with rice and beans, or with a nice steak (carne asada)!.
You don't have to separate the eggs, but separating them first and beating to stiff peaks makes authentic, souffle-like chiles rellenos!.Www@FoodAQ@Com
1!. Burn chiles poblanos until they turn black and blister!. Quickly put them into a plastic bag (I just use the bags from the groceries), twist the bag and tuck it under so the steam doesn't escape!. Leave the chiles in the bag until they cool!.
2!. Cut cheese into strips!.!.!.enough cheese to fill the number of chiles you are making!. I like to use queso chihuahua, but if you can't find that, I'd recommend a mixture of monterrey jack and muenster cheese!. Use strips instead of grated, because the grated will fall out when you cook it!.
3!. When the chiles are cool, rub the outsides of the chiles with paper towels to remove the skin!. Some people just pull the skin off, but I have found that paper towels work really well!. Cut a small slit in one side of each chile, then make a small, careful, sideways slit at the top, so the cuts you've made look like the letter T!.
This way of cutting will cut the inside part off that holds all the seeds!.
MAKE SURE ALL SEED ARE TAKEN OUT OF THE CHILES!. They have a terrible texture when eaten, and can make your chiles unbearably hot!. They are slippery and hard, and will ruin your recipe if you leave any inside!.
Pat the chiles dry and lay out on paper towels!. Fill chiles with the cheese!. Dredge chiles in flour, then put back on new paper towels!.
For about 6 large chiles, you'll need about 5 eggs!. Separate the eggs!. For convenience, beat the egg whites FIRST!. Beat them til foamy, then add 1/2 tsp salt, and beat to stiff peaks!.
In a separate bowl, beat yolks with 1/4 cup flour (don't bother washing the beaters on the mixer!.!.!.!.it's okay if there is a little egg white in the yolks!.) Fold a little egg white into the yolks, then transfer yolk mixture into the white mixture, and fold gently!.
Heat 2" deep oil to about 350 degrees!. One at a time, gently dip the stuffed chile into the egg mixture, coating completely!.
Lower the chile into the hot oil, carefully spooning the hot oil over the chile to help set the eggs on top!. Gently flip the chile over, and cook until golden brown!.
HINT: Never put a hot spoon/spatula into your eggwhite mixture!. It will separate the egg mixture!.
Remove chiles from hot oil and drain on paper towels!.
Serve this with rice and beans, or with a nice steak (carne asada)!.
You don't have to separate the eggs, but separating them first and beating to stiff peaks makes authentic, souffle-like chiles rellenos!.Www@FoodAQ@Com
Oven Roasted Chile Relleno with Chipotle Asado Sauce
For Chile Relleno:
4 fresh poblano chiles
1 tablespoon olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces shiitake mushrooms, stems discarded and remainder julienned
4 tablespoons unsalted butter
1 cup grated asadero cheese
6 egg yolks
Leaves from 2 sprigs fresh thyme
Salt and freshly ground black pepper
For Chipotle Asado Sauce:
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt and freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
Cook's Note: Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes!.
To make the Chile Relleno:
Preheat oven to "broil" and roast the chiles until skin blackens, making sure to turn frequently!. Remove chiles from the oven and place into a stainless steel mixing bowl!. Peel the outer skin, being careful not to tear the flesh of the chile!. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds!. Set the chiles aside while you make the filling!.
Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent!. Add quinoa and toast for 3 to 5 minutes, stirring constantly!. Add salt, pepper, and water to cover about 2 inches over quinoa!. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender!. Turn out onto a baking sheet and allow to cool!. In a clean pan, saute the mushrooms in butter over high heat!. Season lightly with salt and freshly ground black pepper and allow to cool!. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper!. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce!.
To make the Asado Sauce:
Preheat an oven to 400 degrees F!.
Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme!. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black!. Remove from the oven and process mixture in a food processor, working in batches if necessary!. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes!. Reduce heat to low and keep the sauce warm until you're ready to serve!.
To serve:
Preheat an oven to 350 degrees F!.
Place the stuffed chiles into the oven and roast for 20 minutes or until heated through!. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve!.Www@FoodAQ@Com
For Chile Relleno:
4 fresh poblano chiles
1 tablespoon olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces shiitake mushrooms, stems discarded and remainder julienned
4 tablespoons unsalted butter
1 cup grated asadero cheese
6 egg yolks
Leaves from 2 sprigs fresh thyme
Salt and freshly ground black pepper
For Chipotle Asado Sauce:
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt and freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
Cook's Note: Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes!.
To make the Chile Relleno:
Preheat oven to "broil" and roast the chiles until skin blackens, making sure to turn frequently!. Remove chiles from the oven and place into a stainless steel mixing bowl!. Peel the outer skin, being careful not to tear the flesh of the chile!. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds!. Set the chiles aside while you make the filling!.
Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent!. Add quinoa and toast for 3 to 5 minutes, stirring constantly!. Add salt, pepper, and water to cover about 2 inches over quinoa!. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender!. Turn out onto a baking sheet and allow to cool!. In a clean pan, saute the mushrooms in butter over high heat!. Season lightly with salt and freshly ground black pepper and allow to cool!. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper!. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce!.
To make the Asado Sauce:
Preheat an oven to 400 degrees F!.
Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme!. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black!. Remove from the oven and process mixture in a food processor, working in batches if necessary!. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes!. Reduce heat to low and keep the sauce warm until you're ready to serve!.
To serve:
Preheat an oven to 350 degrees F!.
Place the stuffed chiles into the oven and roast for 20 minutes or until heated through!. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve!.Www@FoodAQ@Com
Chiles Rellenos
4 fresh poblano chile peppers
1/2 pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil
Place whole peppers over an open flame (gas burner) or under the broiler!. Roast, turning frequently until evenly black and blistered!. Remove from heat, place in a plastic bag, and let them sweat for a while!. This will allow the skins to peel of easily!.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat!. Cook, stirring to crumble, until evenly browned!. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes!. Season to taste with salt and pepper!.
Remove the peppers from the bag, and peel off the burnt skin!. You may wish to wear protective gloves!. Run peppers under cool running water to rinse away any burnt pieces!. Make a small vertical slit in the side of the peppers, and remove the seeds and veins!. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese!. Close the slits, and secure with toothpicks!.
Whip egg whites in a large glass or metal bowl until thick and fluffy!. Add the egg yolks, and whip for a minute to blend in!.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat!. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered!. Carefully place in the hot oil, and fry on both sides until golden!. Drain on paper towels, then serve on a large platter!.
Serves 4!.
----Www@FoodAQ@Com
4 fresh poblano chile peppers
1/2 pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil
Place whole peppers over an open flame (gas burner) or under the broiler!. Roast, turning frequently until evenly black and blistered!. Remove from heat, place in a plastic bag, and let them sweat for a while!. This will allow the skins to peel of easily!.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat!. Cook, stirring to crumble, until evenly browned!. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes!. Season to taste with salt and pepper!.
Remove the peppers from the bag, and peel off the burnt skin!. You may wish to wear protective gloves!. Run peppers under cool running water to rinse away any burnt pieces!. Make a small vertical slit in the side of the peppers, and remove the seeds and veins!. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese!. Close the slits, and secure with toothpicks!.
Whip egg whites in a large glass or metal bowl until thick and fluffy!. Add the egg yolks, and whip for a minute to blend in!.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat!. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered!. Carefully place in the hot oil, and fry on both sides until golden!. Drain on paper towels, then serve on a large platter!.
Serves 4!.
----Www@FoodAQ@Com
CHILES RELLENOS DE QUESO
2 chiles, roasted and peeled
1 1/3 oz cheese, monterey jack
oil, for frying
1 eggs, separated
1 cup flour, all purpose
Tomato Sauce:
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
chiles
1/4 teaspoon cinnamon, ground
pn cloves, ground
Prepare tomato sauce!. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on!.
Dry the chiles on paper towels!.
Cut cheese into long thin sticks, one for each chile!.
Place one stick in each chile, using more if chiles are large!.
If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick!.
Pour oil 1/4" deep into large heavy pan!.
Heat oil to 365 F!.
Beat egg whites in a medium bowl until stiff!. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly!.
Roll chiles in flour, then dip in egg mixture to coat!. Fry in hot oil until golden brown, turning with a spatula!.
Drain on paper towels!.
Serve immediately topped with tomato sauce!.
For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree!.
Heat oil in a medium saucepan, add tomato mixture!.
Cook 10 minutes, stirring occasionally!.
Add broth, salt, chiles, cloves and cinnamon!.
Simmer gently 15 minutes!.
Serve!.
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PUFFY CHILE RELLENOS
2 (3 oz!.) cans whole green chilies
8 oz!. Kraft Monterey or Cheddar cheese
10 oz!. can Hungry Jack flaky biscuits
3 eggs, separated
1/4 tsp!. salt
8 1/2 oz!. bottle chunky taco sauce
Heat oven to 375 degrees!. Grease cookie sheet!. Cut chilies lengthwise to make 10 pieces!. Remove seeds and ribs!. Rinse and drain!. Cut cheese into ten 3 x 1/2 x 1/2 inch pieces!. Wrap each piece of cheese with a chile!. Separate dough into 10 biscuits; press or roll each into a 5 inch circle!. Place 1 chile wrapped cheese piece on each biscuit!. Fold dough over piece of cheese; pinch to seal!. Form each into a finger shaped roll; place seam side up on prepared sheet!. Bake at 375 degrees for 10 to 12 minutes or until light golden brown!. While rolls are baking, prepare topping!. In small bowl beat egg whites until stiff!. Fold in slightly beaten egg yolks just until blended!. Fold in salt!. Spoon mounds of egg mixture over each partially baked roll, covering each completely!. Continue baking 12 to 15 minutes or until golden brown!. In small saucepan, heat taco sauce!. Serve hot chile rellenos topped with sauce!. 10 servings!.
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BAKED CHILI RELLENOS (Chiles Souffle)
8-10 long (5-6") green chilies
10 oz!. Jack cheese, grated
5 eggs, well beaten
2 tbsp!. butter
1/2 tsp!. salt
1/2 tsp!. pepper
1/2 tsp!. cumin powder
Roast peel and seed the chili peppers!. Layer them alternately with the grated cheese in a deep buttered 1 1/2 quart casserole dish!. Mix the beaten eggs, butter, salt, pepper and cumin powder!. Pour this mixture over the peppers and cheese!. Bake 35-40 minutes at 350 degrees!. This is a somewhat spicy souffle like dish!.Www@FoodAQ@Com
2 chiles, roasted and peeled
1 1/3 oz cheese, monterey jack
oil, for frying
1 eggs, separated
1 cup flour, all purpose
Tomato Sauce:
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
chiles
1/4 teaspoon cinnamon, ground
pn cloves, ground
Prepare tomato sauce!. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on!.
Dry the chiles on paper towels!.
Cut cheese into long thin sticks, one for each chile!.
Place one stick in each chile, using more if chiles are large!.
If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick!.
Pour oil 1/4" deep into large heavy pan!.
Heat oil to 365 F!.
Beat egg whites in a medium bowl until stiff!. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly!.
Roll chiles in flour, then dip in egg mixture to coat!. Fry in hot oil until golden brown, turning with a spatula!.
Drain on paper towels!.
Serve immediately topped with tomato sauce!.
For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree!.
Heat oil in a medium saucepan, add tomato mixture!.
Cook 10 minutes, stirring occasionally!.
Add broth, salt, chiles, cloves and cinnamon!.
Simmer gently 15 minutes!.
Serve!.
________________
PUFFY CHILE RELLENOS
2 (3 oz!.) cans whole green chilies
8 oz!. Kraft Monterey or Cheddar cheese
10 oz!. can Hungry Jack flaky biscuits
3 eggs, separated
1/4 tsp!. salt
8 1/2 oz!. bottle chunky taco sauce
Heat oven to 375 degrees!. Grease cookie sheet!. Cut chilies lengthwise to make 10 pieces!. Remove seeds and ribs!. Rinse and drain!. Cut cheese into ten 3 x 1/2 x 1/2 inch pieces!. Wrap each piece of cheese with a chile!. Separate dough into 10 biscuits; press or roll each into a 5 inch circle!. Place 1 chile wrapped cheese piece on each biscuit!. Fold dough over piece of cheese; pinch to seal!. Form each into a finger shaped roll; place seam side up on prepared sheet!. Bake at 375 degrees for 10 to 12 minutes or until light golden brown!. While rolls are baking, prepare topping!. In small bowl beat egg whites until stiff!. Fold in slightly beaten egg yolks just until blended!. Fold in salt!. Spoon mounds of egg mixture over each partially baked roll, covering each completely!. Continue baking 12 to 15 minutes or until golden brown!. In small saucepan, heat taco sauce!. Serve hot chile rellenos topped with sauce!. 10 servings!.
____________________
BAKED CHILI RELLENOS (Chiles Souffle)
8-10 long (5-6") green chilies
10 oz!. Jack cheese, grated
5 eggs, well beaten
2 tbsp!. butter
1/2 tsp!. salt
1/2 tsp!. pepper
1/2 tsp!. cumin powder
Roast peel and seed the chili peppers!. Layer them alternately with the grated cheese in a deep buttered 1 1/2 quart casserole dish!. Mix the beaten eggs, butter, salt, pepper and cumin powder!. Pour this mixture over the peppers and cheese!. Bake 35-40 minutes at 350 degrees!. This is a somewhat spicy souffle like dish!.Www@FoodAQ@Com
http://allrecipes!.com/Search/Recipes!.asp!.!.!.
There are many recipes to choose from at the other end of that link, and they are rated with comments by people who've made them!. Personally I'd make the casserole instead of taking the time to stuff each pepper individually!. My husband loves chiles rellenos, but he actually likes the casserole better (not as much fat!.)
SoCal's link is a casserole too, and it is probably pretty good as well!.
Good luck to you!Www@FoodAQ@Com
There are many recipes to choose from at the other end of that link, and they are rated with comments by people who've made them!. Personally I'd make the casserole instead of taking the time to stuff each pepper individually!. My husband loves chiles rellenos, but he actually likes the casserole better (not as much fat!.)
SoCal's link is a casserole too, and it is probably pretty good as well!.
Good luck to you!Www@FoodAQ@Com
I stole this recipe from a local restaurant !. Its fast, easy and meat free!. Peel and core peppers!. Drop peppers into boiling water for 2 minutes and remove!. Other ingredients are frozen white corn, sauteed mushrooms, chopped zuchinni and yellow squash into tiny cubes and carrots!. Preheat oven to to 375 and stuff peppers with veggie mixture placing them in a glass Pyrex baking dish!. You can also add black beans,steak or wild rice for a variation!.!.I use jar salsa and soy mozarella on mine but you can use real cheese instead!. I spoon pureed smooth red salsa on top of each pepper and then place in oven for 30 to 45 minutes until peppers are soft!.You can also cook it at a higher temperature and it'll get done faster!. Add cheese the last few minutes of cooking time so as not to burn it!.
Traditionally, chili rellenos is kinda greasy and fattening!. The deep fried version always upsets my stomach but my version is light and healthy with tons of flavor!. Enjoy!Www@FoodAQ@Com
Traditionally, chili rellenos is kinda greasy and fattening!. The deep fried version always upsets my stomach but my version is light and healthy with tons of flavor!. Enjoy!Www@FoodAQ@Com
Just follow the link at the bottom!. Glad to help you!.Www@FoodAQ@Com
I worked in a restaurant once where they made their rellenos by putting the cheese-stuffed chilis in egg roll wrappers and deep-frying them!.
Then they'd top them with green chili and cheese!.
Not authentic, but pretty good!.Www@FoodAQ@Com
Then they'd top them with green chili and cheese!.
Not authentic, but pretty good!.Www@FoodAQ@Com
Simple CHILIES RELLENOS
12 fresh green chilies
8 oz!. Monterey Jack cheese
3 eggs, separated
1/4 c!. all purpose flour
Vegetable oil
Tomato sauce (recipe follows)
Place chilies on a baking sheet; broil 5-6 inches from heat, turning often with tongs, until chilies are blistered on all sides!. Immediately place chilies in a plastic storage bag; fasten securely and let steam 10-15 minutes!. Remove peel of each chili (chilies will be limp)!. If desired carefully remove seeds from chilies, leaving sides of chilies and steam ends intact!.
Cut cheese into 1/4 inch thick strips; place strips inside chilies, trimming cheese strips to fit chilies, if necessary!. (If chilies are torn, overlap torn sides; eggs and flour will hold them!.)
Beat egg whites (at room temperature) until stiff peaks form; beat yolks until thick and lemon colored!. Fold yolks into whites!. Dredge filled chilies in flour, coating well; dip in eggs!. Fry chilies on both sides in 2 inches hot oil (375 degrees) for 3-5 minutes or until browned!. Drain!. Serve warm with tomato sauce!.
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Chiles Rellenos Recipe
Ingredients:
6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz!. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Instructions:
1!. Rinse the chiles!.
2!. Preheat your oven to broil!.
3!. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven!.
4!. 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!
5!. When both sides are fairly evenly charred, remove them from the oven!.
6!. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam!.
7!. After a few minutes, check them!. Once the skin comes off easily, peel each chile!.
8!. 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!. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator!.
9!. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed!.
10!. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan!.
11!. Beat the egg yolks with one tablespoon flour and salt!. Mix the yolks into egg whites and stir until you have a thick paste!.
12!. Roll the chiles in 1/4 cup flour and dip each one in the egg batter!. Coat evenly!. Fry, seam side down on both sides until golden brown!. Place on paper towels to drain!.
13!. 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
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Chili Rellenos with a flour batter
INGREDIENTS
8 large green chills - 2 per person as entree
1/2 lb!. cheese (Cheddar, co-jack, or Jack cheese) cut into 1/2" x 3" strips
Batter
1/2 cup flour
1/2 tsp!. baking powder (or use self-rising flour)
1/2 cup buttermilk
1 eggs
1/4 tsp!. salt
1/4 tsp!. soda!.
Sauce
Half a large onion, chopped
2 T!. salad oil
1 can tomatoes (drained) or 2 large fresh tomatoes, chopped
1 (8 oz!.) can tomato sauce
1 tsp!. minced garlic, salt and pepper
1/4 tsp!. oregano
1/4 tsp!. cumin
1 tsp!. sugar!.
PREP WORK To Prepare the Chilis - Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d!. oven until charred and blistered!. (Or deep fry until blistered!.)
Place in a paper bag or in covered casserole for 10 minutes to steam!. Peel chiles!.
Make a slit in the stem end of each chile and remove seeds if desired!. I do not remove seeds as I can't do it without tearing up the chile!.
HOW TO MAKE AT HOMEChilis: Insert a strip of cheese into each chile!. Stuff carefully to avoid breaking!. To coat chiles, dip stuffed chiles into flour and then into batter!. Fry in deep fat until golden brown, turning once!. Remove from fat and serve with heated sauce!. May be served over rice, if desired!.
Batter: Sift or stir together dry ingredients!. Beat egg slightly and combine with buttermilk!. Add to flour mixture, stirring to mix!. Should be about the consistency of pancake batter!. Add water if too thick!.
Sauce: Sauté onion in medium saucepan!. Puree tomatoes and garlic in blender!. Add to onion in pan!. Add and correct seasonings!. Cook and stir over medium heat for 5 minutes!. Add tomato sauce and simmer sauce while preparing and frying chiles!.
______________________________________!.!.!.
Chile Rellenos with egg white batter(4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz!. monterey jack cheese
8 oz!. mild green chile salsa (canned salsa works OK)
2 eggs, separated
Stuff the chilis with the cheese!. Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them)!.
In a large frying pan, heat 6 oz!. of salsa to boiling!. Reduce
heat!. Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps!. Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles!. Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno!. Cover and
cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook!.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to
fall apart, so do this carefully!.
To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation!.
A Cazadores margarita on the rocks or a Dos Equis Amber goes great with this!
--------Www@FoodAQ@Com
12 fresh green chilies
8 oz!. Monterey Jack cheese
3 eggs, separated
1/4 c!. all purpose flour
Vegetable oil
Tomato sauce (recipe follows)
Place chilies on a baking sheet; broil 5-6 inches from heat, turning often with tongs, until chilies are blistered on all sides!. Immediately place chilies in a plastic storage bag; fasten securely and let steam 10-15 minutes!. Remove peel of each chili (chilies will be limp)!. If desired carefully remove seeds from chilies, leaving sides of chilies and steam ends intact!.
Cut cheese into 1/4 inch thick strips; place strips inside chilies, trimming cheese strips to fit chilies, if necessary!. (If chilies are torn, overlap torn sides; eggs and flour will hold them!.)
Beat egg whites (at room temperature) until stiff peaks form; beat yolks until thick and lemon colored!. Fold yolks into whites!. Dredge filled chilies in flour, coating well; dip in eggs!. Fry chilies on both sides in 2 inches hot oil (375 degrees) for 3-5 minutes or until browned!. Drain!. Serve warm with tomato sauce!.
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Chiles Rellenos Recipe
Ingredients:
6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz!. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Instructions:
1!. Rinse the chiles!.
2!. Preheat your oven to broil!.
3!. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven!.
4!. 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!
5!. When both sides are fairly evenly charred, remove them from the oven!.
6!. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam!.
7!. After a few minutes, check them!. Once the skin comes off easily, peel each chile!.
8!. 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!. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator!.
9!. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed!.
10!. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan!.
11!. Beat the egg yolks with one tablespoon flour and salt!. Mix the yolks into egg whites and stir until you have a thick paste!.
12!. Roll the chiles in 1/4 cup flour and dip each one in the egg batter!. Coat evenly!. Fry, seam side down on both sides until golden brown!. Place on paper towels to drain!.
13!. 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
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Chili Rellenos with a flour batter
INGREDIENTS
8 large green chills - 2 per person as entree
1/2 lb!. cheese (Cheddar, co-jack, or Jack cheese) cut into 1/2" x 3" strips
Batter
1/2 cup flour
1/2 tsp!. baking powder (or use self-rising flour)
1/2 cup buttermilk
1 eggs
1/4 tsp!. salt
1/4 tsp!. soda!.
Sauce
Half a large onion, chopped
2 T!. salad oil
1 can tomatoes (drained) or 2 large fresh tomatoes, chopped
1 (8 oz!.) can tomato sauce
1 tsp!. minced garlic, salt and pepper
1/4 tsp!. oregano
1/4 tsp!. cumin
1 tsp!. sugar!.
PREP WORK To Prepare the Chilis - Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d!. oven until charred and blistered!. (Or deep fry until blistered!.)
Place in a paper bag or in covered casserole for 10 minutes to steam!. Peel chiles!.
Make a slit in the stem end of each chile and remove seeds if desired!. I do not remove seeds as I can't do it without tearing up the chile!.
HOW TO MAKE AT HOMEChilis: Insert a strip of cheese into each chile!. Stuff carefully to avoid breaking!. To coat chiles, dip stuffed chiles into flour and then into batter!. Fry in deep fat until golden brown, turning once!. Remove from fat and serve with heated sauce!. May be served over rice, if desired!.
Batter: Sift or stir together dry ingredients!. Beat egg slightly and combine with buttermilk!. Add to flour mixture, stirring to mix!. Should be about the consistency of pancake batter!. Add water if too thick!.
Sauce: Sauté onion in medium saucepan!. Puree tomatoes and garlic in blender!. Add to onion in pan!. Add and correct seasonings!. Cook and stir over medium heat for 5 minutes!. Add tomato sauce and simmer sauce while preparing and frying chiles!.
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Chile Rellenos with egg white batter(4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz!. monterey jack cheese
8 oz!. mild green chile salsa (canned salsa works OK)
2 eggs, separated
Stuff the chilis with the cheese!. Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them)!.
In a large frying pan, heat 6 oz!. of salsa to boiling!. Reduce
heat!. Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps!. Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles!. Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno!. Cover and
cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook!.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to
fall apart, so do this carefully!.
To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation!.
A Cazadores margarita on the rocks or a Dos Equis Amber goes great with this!
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