How do I make chile relleno?!
How do I make chile relleno?
THE EASIEST LESS COMPLICATED WAY WOULD BE THE BEST CAUSE THIS IS MY FIRST TIME MAKING THEM.
Answers:
there r different types of chile rellenos, some have ground beef & some have just cheese. be specific cuz u might end up w/something totally diff. from what u were expecting.
Chile Rellenos
Toast about 8 poblano green chiles over an open flame and peel skin when cool.
Cut a small line down the side of chiles and deseed & devein.
Rinse and fill chiles w/ ur choice of cheese ( mine is chihuahua)
Take about 7 egss and seperate egg whites from yolk, then beat the egg whites. Once the mixture of egg yolks have risen ( it will raise & get thick) then add the yolks to risen batter and continue to beat until mixed.
Now place each chile into flour and cover completely
Then dip chile entirely into the egg mixture
Place chile into hot oil and brown both sides.
Make sure u drain with paper towels to remove excess grease after they come out of the oil
Good luck!!
CHILE RELLENOS
chilies, fresh, roasted and skinned
Monterey Jack cheese, cut 1 inch wide, 2 inches long and 1/2 inch thick
Batter: Allow 1 egg for each pepper and 1 tbsp. flour for each pepper
Stuff each chile with cheese. Separate eggs. Beat whites until stiff. Fold in beaten yolks and flour. NOTE: This batter is great for shrimp and other foods that don't need a prolonged cooking time, i.e., zucchini. First Method: One at a time, drop stuffed chiles into batter. Scoop out with a large spoon (include plenty of batter) and carefully drop into hot oil or fat. Second Method: Quickly drop 2 or 3 spoonfuls of batter into hot oil or fat in a long, thin shape (a little longer than the chile). Press a stuffed chile into the batter and cover with 2 or 3 more spoonfuls of batter.
Brown on 1 side; carefully turn with a long spatula and brown on the other side. Drain on paper towel in warm oven. These can stand in this way for several hours or even a day ahead. If so, just put rellenos into boiling ranchero sauce just long enough to heat through (about 5 minutes) and puffed up. To serve, cover liberally with sauce.
RANCHERO SAUCE: Saute chopped onion, bell pepper and celery in butter or oil. Add crushed tomatoes, garlic and seasonings. Simmer until thickened.
Chile Relleno Casserole with Fresh Chiles:
1 hour 15 min prep
10 servings
20 ounces whole green chilies
1 large onion, diced
3 teaspoons cumin, divided
1/2 teaspoon salt
8 ounces cheddar cheese, grated
8 ounces monterey jack cheese, grated
1 (13 ounce) can evaporated milk
1 (13 ounce) can tomato sauce
1 lb lean ground beef
2 cloves garlic, minced
3 tablespoons chili powder, divided
4 eggs, beaten
1 tablespoon flour
Toppings
sour cream
chopped pecans (optional)
raisins (optional)
1. Rinse chiles, open flat and remove seeds.
2. Drain on paper towels.
3. Brown meat with onion and garlic, and drain fat from pan.
4. Add 1 tsp cumin, half of the chili powder, and salt, and stir until well blended.
5. In a greased 9x13 pan, layer chiles, beef, and another layer of chiles.
6. Combine cheeses and sprinkle on top of layered mixture.
7. Beat together eggs, milk, and flour, and pour over layers.
8. Mix tomato sauce with 2 tsp cumin and remaining chili powder.
9. Pour tomato mixture over all.
10. Bake in 350 F oven for 30 to 45 minutes.
11. Serve with toppings on the side.
This is the quickest, easiest one I've ever made...and you cut them into squares for better serving...!!
2 (4 ounce) cans green chilies, chopped or sliced
4 eggs, beaten
6 tablespoons milk
4 cups sharp cheddar cheese, shredded
Line bottom of ungreased 9x13-inch dish with chilis.
Combine all other ingredients in bowl and pour evenly over chilies.
Bake at 325 for 25-30 minutes.
Cool slightly, and then cut into small squares