Authentic Mexican Chili Rellenos Recipes

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CHILES RELLENOS

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11



Chiles Rellenos image

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.

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

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12



Stuffed Poblano Chiles (

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.

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

CLASSIC CHILI POBLANO RELLENOS

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4-5

Number Of Ingredients 10



Classic Chili Poblano Rellenos image

Steps:

  • Roast the chiles:.
  • Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  • Keep the broiler on.
  • Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  • In a large saucepan, heat 1/2" of shortening till very hot.
  • Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  • Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  • Serve immediately, accompanied by your favorite salsa. Enjoy!

Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38

8 -10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

CHILES RELLENOS (AUTHENTIC)

A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.

Provided by Mamablowfish

Categories     Vegetable

Time 40m

Yield 6 chiles, 6 serving(s)

Number Of Ingredients 11



Chiles Rellenos (Authentic) image

Steps:

  • Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
  • Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
  • Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
  • Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
  • Stuff each chile with 1 piece of cheese.
  • Roll stuffed chiles in flour, shake off excess and set aside.
  • In medium size frying pan, melt butter over medium-high heat.
  • Add onion and garlic, cook, stirring until golden (about 10 min).
  • Add tomato puree and oregano, season to taste with salt.
  • Reduce heat, cover and simmer for 15 minutes and keep warm.
  • Crispy Egg Coating.
  • Seperate 4 eggs.
  • In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
  • Beat egg yolks until well blended and fold into egg whites.
  • Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
  • Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
  • Drain on paper towels.
  • Top with tomato sauce or enchilada sauce.
  • Optional toppings, chopped cilantro, green onions and sour cream.

Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2

6 chilies, medium size Anaheim Chiles or 6 pablano chilies
12 ounces monterey jack cheese
1/2 cup all-purpose flour
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons onions, chopped
1 garlic clove, minced
1 (15 ounce) can tomato puree
1/4 teaspoon dry oregano
salt
4 eggs
1 teaspoon salt

REAL CHILES RELLENOS

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23



Real Chiles Rellenos image

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

AUTHENTIC MEXICAN CHILI RELLENOS

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



Authentic Mexican Chili Rellenos image

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

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

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From inmamamaggieskitchen.com


CHILE RELLENOS (STEP BY STEP GUIDE + VIDEO) - BELLY FULL
2019-10-05 Instructions. Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
From bellyfull.net


AUTHENTIC CHILES RELLENOS RECIPE — OLE RICO
2021-05-21 Add some salt and pepper to taste. Cut your potatoes into small cubes. Chop ¼ of an onion into small pieces and add it to the beef, sauté for a few minutes and then add your potatoes. Let that rest and simmer on low heat for about 5 min. In a blender, add 1 garlic clove, 3 tomatoes cut in half, ¼ of onion and around ½ cup of water.
From recipes.olerico.com


CHILE RELLENOS RECIPE – GERALD'S KITCHEN
Heat oil or shortening to approximately 350 degrees in a pan deep enough to fry the chiles. Stuff each chile with one of the strips of cheese to fill it, then gently roll in flour. Dip in egg mixture and fry in hot oil, gently pushing hot oil over the top of the chile. Brown on both sides and then drain on paper towels.
From geraldskitchen.com


AUTHENTIC CHILES RELLENOS - DESOCIO IN THE KITCHEN
2021-02-27 Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth. Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.
From desociointhekitchen.com


CLASSIC MEXICAN CHILES RELLENOS - LINDYSEZ
2014-09-02 Set aside. In a large bowl, beat the egg whites until they form stiff peaks (best to use an electric mixer for this); gently fold in the egg yolk mixture. Pour oil into a frying pan to the depth of 1 inch; heat to 400 °F. Take a chile and roll it in the egg batter, gently lay, seam side up, in …
From lindysez.com


HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE MOUNTAIN KITCHEN
2020-06-23 Different Mexican recipes call for various cheeses to make Authentic Chiles Rellenos, including Oaxaca, Mozzarella, and Monterey Jack. My favorite Mexican restaurant uses a very creamy melting cheese. As soon as you cut the tip off the Chiles Relleno with a fork, the cheese oozes out into the sauce on the plate. The creamy melting cheese is a ...
From themountainkitchen.com


AUTHENTIC MEXICAN CHILE RELLENOS | RECIPE | MEXICAN FOOD RECIPES ...
Authentic Mexican Chile Rellenos. 222 ratings · 1 hour · Vegetarian · Makes 6 chiles. Allrecipes. 1M followers. Pozole. Mexican Dishes. Mexican Food Recipes. Mexican Cheese. Mexican Menu. Mexican Stuff. Mexican Desserts. Diner Recipes. Diabetic Recipes. More information.... Ingredients. Produce. 6 Anaheim chile peppers, fresh. Refrigerated. 2 Eggs, …
From pinterest.com


CHILES RELLENO - TASTES BETTER FROM SCRATCH
2020-04-23 Set aside. To the bowl with the egg yolks, add milk, ½ cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites. 5. Coat chiles in flour. 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. 6. Dip in batter.
From tastesbetterfromscratch.com


CHILI RELLENOS RECIPE AUTHENTIC : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


AUTHENTIC MEXICAN CHILI RELLENO RECIPE | RECIPES.NET
2022-03-23 Instructions. 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.
From recipes.net


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