CHILE RELLENO DIP WITH STAR CHIPS
Love chile relleno but not a fan of all the prep? Take its signature ingredients and make a dip! Made with charred poblanos, chiles, shredded cheese and enchilada sauce, this baked dip delivers on the flavors of the traditional Mexican dish. For more fun, bake up a batch of star-shaped chips with a cookie cutter and a bag of gyoza wrappers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut out 3-inch stars from the wonton wrappers using a cookie cutter; lightly brush both sides with vegetable oil and arrange on the prepared baking sheets. Sprinkle with salt. Bake, switching the pans halfway through, until the chips are golden brown and crisp, 12 to 15 minutes; let cool on the baking sheets.
- Preheat the broiler. Put the poblanos on a separate baking sheet and broil, turning once, until charred, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap and let sit 10 minutes. Peel off the skin and remove the stems and seeds. Roughly chop the poblanos.
- Combine the poblanos, canned chiles, cream cheese, 1/2 cup shredded cheese and 1/4 cup enchilada sauce in a large bowl. Beat with a mixer on medium-high speed until smooth, 2 to 3 minutes. Transfer to a shallow 1 1/2-quart baking dish and top with the remaining 2 tablespoons enchilada sauce and 3/4 cup shredded cheese. Bake until the dip is bubbling, about 20 minutes. Top with pickled jalapenos and serve with the star chips.
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
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
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
CHILE RELLENO DIPPERS
It seems that we always have extra wonton wrappers after cooking an Asian themed meal. Looking for something to do with the extras I came up with this. It turned out great! This is a easy appetizer (we had it as a dinner) recipe. This was also a BIG hit with the kiddos which makes it even better. Give them a try.
Provided by imjred
Categories Cheese
Time 35m
Yield 46 Rellenos, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Open cans of Green Chiles, rinse in colander, drain and place in medium size mixing bowl.
- Mix green chilies with cream cheese, shredded cheese, pepper, garlic powder, and salt.
- While mixing ingredients heat oil for frying (medium-high heat).
- Place cheese mixture in quart size zip-lock bag.
- Snip one corner off of bag.
- Squeeze mixture to start flow from hole.
- Pipe (squeeze) about 1 teaspoon of cheese mixture in the corner of each wonton skin.
- Roll wonton wrapper as you would for an egg roll.
- Fry in hot oil until light golden brown.
- After finished cooking serve either as dinner of appetizer with sides of sour cream, salsa and green chili sauce (Stokes).
Nutrition Facts : Calories 2579.5, Fat 249.5, SaturatedFat 34.6, Cholesterol 106, Sodium 2430.7, Carbohydrate 71.1, Fiber 5.3, Sugar 4.9, Protein 22.9
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