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
CHILES RELLENOS, NOT FRIED
This dish starts out as classic chili rellenos, with fresh poblano chiles, roasted, peeled and stuffed. However, instead of frying the chilies, they are nestled into a bed of rice, a sauce is poured over; and they are baked. This is a good make-ahead dish, to assemble the evening before, and then just bake it 25 minutes before you are ready to serve it. A note about the Mexican Manchego cheese: it's not the same as the expensive Spanish Manchego. Mexican Manchego is an inexpensive cheese available in supermarkets and is a good melting cheese, if it's not available, jack cheese is a good substitute.
Provided by lynnski LA
Categories Rice
Time 1h15m
Yield 6 rellenos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Saute the onion until translucent, add garlic and cook 1 minute more.
- Add corn, salt and pepper, and saute about 2 minutes.
- Place in a bowl and cool.
- Stir in the Mexican Manchego cheese and set aside.
- Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
- Stuff the chiles with the corn mixture.
- Arrance the rice in a shallow buttered casserole.
- Nestle the stuffed chiles into the rice, in a single layer.
- Mix together the crema and red salsa and pour overall.
- Sprinkle with anejo cheese and place in the oven.
- Bake for 25 minutes and serve hot.
CHILES RELLENOS
Steps:
- In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
SIMPLE NO-FRY CHILES RELLENOS
This is so quick and easy it's scary! My husband loves these so I know they're good. Great to make up and put in the frig, then when you get home from work, just pop in the oven. Sorry... just taking a guess on the prep & cook times.
Provided by Yogi8
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Split chilies down one side.
- Fill each with some cheese and reshape the chilies.
- Put in baking pan sprayed with cooking spray and top with cheddar, then salsa.
- Bake at 350 till hot.
Nutrition Facts : Calories 210.2, Fat 16.1, SaturatedFat 10.2, Cholesterol 51.2, Sodium 292.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3, Protein 11
MIL'S SKILLET CHILE RELLENOS
My mother-in-law grew up in SoCal, so when I received poblano peppers in my CSA share I asked for her chile rellenos recipe. DH advised that I use two eggs per pepper, but it would also work as three eggs per two peppers. If using canned peppers, skip the first step. Prep time includes step one for fresh peppers.
Provided by O-mama
Categories Cheese
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
- While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
- Slice jack cheese about 1/4" thick and trim to fit peppers.
- Stuff peeled and seeded peppers with cheese and roll in flour.
- Combine egg yolks and whites.
- Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
- Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.
Nutrition Facts : Calories 605.2, Fat 43, SaturatedFat 17.8, Cholesterol 793.8, Sodium 590.5, Carbohydrate 13.3, Fiber 1.5, Sugar 5.6, Protein 41
NO-FUSS CHILES RELLENOS SKILLET
Hello, new favorite weeknight dish! This skillet-quick chiles rellenos requires only four ingredients and very little cleanup.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 2 ingredients until blended; shape into log. Cut into 6 pieces.
- Stuff chiles with cheese mixture; bring cut sides of chiles together to enclose filling.
- Add 1-1/2 cups salsa to large skillet; top with chiles, filled sides up. Drizzle with remaining salsa; cover. Cook on medium heat 8 to 10 min. or heated through.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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