GRILLED CHEESE-STUFFED CHILE TACOS
Mildly spicy Cubanelle chiles are just the right size to stuff with cheese and fold into warm corn tortillas. They take only a few minutes to char on the grill alongside tomatoes and onions that go into a chunky salsa.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves.
- Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.
- Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain.
- Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes.
- Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft.
- To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
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.
CHEESE-STUFFED PEPPERS: CHILE RELLENOS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 8 servings of 2 peppers each
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
- In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
- Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
- Transfer to a platter and let rest for 5 minutes before serving.
STUFFED CHILES WITH CHEESE
Make and share this Stuffed Chiles With Cheese recipe from Food.com.
Provided by Eunjung
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roast and peel chiles.
- Cut off tops, de-seed, and split them open.
- Cut cheese into planks and stuff into chiles (not too much - they will melt and spread).
- Place stuffed chiles in a bowl seam side down.
- For sauce -.
- Put a little olive oil in a sauce pan with the onions and fry until fragrant and soft.
- Add tomato paste and chicken stock and salt and pepper to taste.
- Boil for 3-4 minutes.
- Pour over top of chiles.
- Drizzle cream on top now - optional (I don't do this).
- put into oven at 350° F for 20-30 minutes until cheese is melted.
Nutrition Facts : Calories 51.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 1.1, Sodium 208.2, Carbohydrate 10.3, Fiber 1.6, Sugar 5.7, Protein 2.8
More about "stuffed chiles with cheese recipes"
CHILES RELLENO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (7)Calories 295 per servingCategory Main Course
- Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
- 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, which will help the batter adhere to them.
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
4.5/5 (12)Calories 653 per serving
- Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don’t have a gas stove you can also do this on a grill or under the broiler.
- Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
- Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
- Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
CLASSIC CHILES RELLENOS - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (7)Total Time 40 minsCategory Appetizer, Main CourseCalories 531 per serving
- 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.
CHILI CHEESY STUFFED PEPPERS - DELISH
From delish.com
Category Weeknight Meals, Comfort Food, DinnerTotal Time 1 hr 45 mins
CHEESE STUFFED JALAPEñO CHILES RECIPE • MAMA LATINA …
From mamalatinatips.com
CHEESE-STUFFED CHILES RECIPE - CUISINE AT HOME
From cuisineathome.com
CHEESY CHORIZO-STUFFED CHILES RECIPE - SOUTHERN LIVING
From southernliving.com
STUFFED HATCH CHILES - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
CHILES RELLENOS DE QUESO (CHILES STUFFED WITH PANELA …
From latimes.com
CHILES RELLENOS (MEXICAN-STYLE CHEESE-STUFFED CHILES)
From seriouseats.com
5/5 (1)Total Time 1 hr 30 minsCategory Entree, MainsPublished Apr 25, 2016
CREAM CHEESE STUFFED POBLANO PEPPERS - CHILI PEPPER MADNESS
From chilipeppermadness.com
PORK AND GREEN CHILE STEW RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE: CHILI AND CHEESE STUFFED CHICKEN BREAST | KITCHN
From thekitchn.com
VEGETARIAN CHILI CHEESE STUFFED SHELLS - SHE LIKES FOOD
From shelikesfood.com
BAKED CHILE RELLENOS | STUFFED POBLANO PEPPERS | EMILYFABULOUS
From emilyfabulous.com
CHICKEN AND CHEESE STUFFED GREEN CHILES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILE-CHEESE STUFFED MUSHROOMS - AMERICAN HEART ASSOCIATION
From recipes.heart.org
44 BEST GREEN CHILE RECIPES: GREEN CHILI STEW, ENCHILADAS ... - PARADE
From parade.com
GOAT CHEESE STUFFED BAKED CHILES RELLENOS - NATURAL COMFORT …
From naturalcomfortkitchen.com
BEST STUFFED CHILES WITH CHEESE RECIPES
From alicerecipes.com
CREAM CHEESE STUFFED CHICKEN BREAST + WONKYWONDERFUL
From wonkywonderful.com
POTATO- AND CHEESE-STUFFED CHILES RELLENOS RECIPE - FOOD.COM
From food.com
37 ROTISSERIE CHICKEN RECIPES FOR A DELICIOUS MEAL - XOXOBELLA
From xoxobella.com
CHILE RELLENO RECIPE | THE RECIPE CRITIC
From therecipecritic.com
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #main-dish #eggs-dairy #low-fat #cheese #south-american #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #chilean #low-in-something #4-hours-or-less
You'll also love