Chiles Poblanos Rellenos A La Mejicana Mexican Stuffed Poblano Recipes

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.

Steps:

• 1. Roast the chiles Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it.
• 2. Remove the seeds Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
• 3. Stuff the chiles Place a slice of cheese into the chile, or spoon the filling in, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
• 4. Prepare the chiles This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
• 5. Prepare batter For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
• 6. Cook chiles One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
• 7. Drain excess oil Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
• 8. Homemade Simmer Fresh Mexican salsa: Low fire/ In a medium skillet: Sautee Chop onion (small pieces)
• 9. Add fresh chop tomatoes (small pieces)
• 10. Add pinch of salt and pepper to taste
• 11. Simmer at low heat until sauce is soupy
• 12. Pour sauce on top of the chiles in an oven glass tray
• 13. Sprinkle Mild cheddar cheese and Cotija cheese (Mexican version of parmesan cheese)
• 14. Place in oven (350) cover with foil paper for 20 minutes or until cheese has melted

Steps:

• On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
• Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
• In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
• Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
• Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
• Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
• Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
• Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
• Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
• Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
• Pour tomato sauce over chile and crumble queso fresco on top.

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

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.