Does anyone have a recipe for chili rellenos?!
Does anyone have a recipe for chili rellenos?
Del Rio's resturant recipe would be great. Thank you.
Answers: * 2 (7 ounce) cans whole green chile peppers, drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces Longhorn or Cheddar cheese, shredded
* 2 eggs, beaten
* 1 (5 ounce) can evaporated milk
* 2 tablespoons all-purpose flour
* 1/2 cup milk
* 1 (8 ounce) can tomato sauce
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve. Source(s):
i am a chef.. you should goto foodtv.com and pull up bobby flays site he does all the stuff really well. 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.
Makes 6 servings.
TOMATO SAUCE FOR CHILIES RELLENOS:
1 sm. onion, sliced and separated into rings
2 tbsp. butter, melted
2 c. tomato puree
1 tsp. sugar
1 tsp. dried parsley flakes
1/8 tsp. ground cloves
Saute onion in butter until tender. Stir in remaining ingredients; cook until thoroughly heated.
Makes about 2 1/2 cups. Oven Baked Chili Rellenos:
40 min 15 min prep
10 servings
1 (30 ounce) can whole chili peppers (remove seeds)
8 ounces monterey jack cheese (grated)
8 ounces cheddar cheese or longhorn cheese (grated)
1 can evaporated milk
5 egg whites, whipped (if adding yolks it is more calories)
1 teaspoon flour
1 dash salt
1 dash pepper
1 (8 ounce) can tomato sauce
1. Preheat oven to 400 degrees.
2. Spray pan with nonstick cooking spray.
3. Lay half the chilis flat into a 8X10 baking dish or pan.
4. Sprinkle half of each type of cheese over top.
5. Whip egg whites til frothy.
6. Slowly add flour, salt and pepper, and milk to egg whites.
7. Pour half of the egg mixture over the top of the cheese in pan.
8. Place another layer of peppers.
9. Sprinkle rest of cheese over top.
10. Pour the rest of the egg mixture over cheese.
11. Bake in 400 degree oven for about 25 minutes.
12. Pour 1 can tomatoe sauce over top.
13. Bake 15 minutes more.
14. Serve hot. 1- 27oz. can Chile's
1 1/2 lb. monterey jack cheese, grated
3 or 4 eggs, if X-large , use 3 If large, use 4
1/2 c. flour
1 tsp. pepper
1 c. milk
Cut whole Chile's in strips and open to remove all seeds by rinsing in cold running water. Beat eggs, add milk, flour, and pepper; blend to mix
Layer Chile's and cheese into a 7x11 greased pan or other similar flat casserole. Pour the milk mixture over the layered Chile's and cheese.
Bake in 325 degree oven for 40 - 45 minutes or until knife inserted comes out clean. Top should be light brown.
Happy Cooking Angel! People, chili relleno is a stuffed pablano with a meat and cheese mixture inside and covered in sauce. It's not a bunch of small peppers. CHILIES RELLENOS
6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa
Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375F.
Have a bowl of ice water handy.
Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.
Repeat until all peppers are fried.
When cool enough to handle, gently rub off the skin.
Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.
In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.
Gently stuff the mixture into the peppers, securing them with toothpicks.
Chill for 30 minutes.
Beat the egg with the milk.
Roll the peppers in the mixture, and then roll in cornmeal.
Heat the reserved oil to 375F.
Fry the peppers for about 3 minutes, or until golden brown.
As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.
Serve immediately, accompanied by salsa, if desired.
Serves 6.
Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap.
Dredge with cornmeal and fry just prior to serving. Here's how we did them, but be warned it's not a fast to do recipe, you have to allow for freezer time.
Using canned chili's rinse them and lay them cut side up on one of those cast iron corn fritter pans( makes your cornbread look like an ear of corn) fill the pan with as many chili's as needed all space should be covered. mound up your meat and cheese mixture on top of the chili's. Cover the meat mixture with chili's this time cut side down to form what looks like whole chili's. Freeze until firm! Once frozen, remove from pan and dip into egg mixture of milk and eggs mixed well. Then coat in flour and cornmeal until not gummy. Deep fry until hot and crispy. These are wonderful alone or covered in cheese sauce or good chili.