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
Steps:
- Rice and beans, for serving, if desired
- Heat grill to medium.
- Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
- Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
- Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
- Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
- Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
- Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
- If desired, serve with rice and beans.
EASY CHILES RELLENOS
Make and share this Easy Chiles Rellenos recipe from Food.com.
Provided by aronsinvest
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease one 9 x 9 inch baking dish.
- arrange chili strips in baking dish.
- Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
- Season with salt & pepper.
- Pour over chilis & cheese.
- Bake until custard is firm in center about 25 minutes.
- Serve with salsa.
Nutrition Facts : Calories 344.5, Fat 28.6, SaturatedFat 16.4, Cholesterol 209.6, Sodium 343.3, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 17.5
CHILI RELLENOS QUICK & EASY (SALLYE)
This is a quick and easy recipe for the classic Chili Rellenos. You'll love the taste of this dish.
Provided by sallye bates @grandedame
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven to 350º. Lightly oil or spray a 9" x 9" or 9" x 13" baking dish.
- Remove stems from cilantro and place leaves in food processor Add clove of garlic to food processor Pulse until finely diced
- Wash chiles and pat dry. Cut in half and remove seeds and veins. Cut into pieces about 1-1/2" square
- Layer bottom of baking dish with 1/2 of the chile squares. Sprinkle half the cheese mixture over the chiles. Repeat layers.
- In small mixing bowl, whisk the eggs, milk, flour, salt, cumin, garlic and cilantro until smooth batter is formed. Pour batter over top of cheese and chiles.
- Bake for 45-50 minutes until cheese is bubbly and crust is golden brown.
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- Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet.
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- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
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