How do you make chiles rellenos?

Answer 1

The key to making chiles rellenos is in the freshnes of the ingredients. Also, make sure you have enough time (or plenty of help) to make them - they are very time consuming. I really recommend Poblanos for stuffing, not any other kind of chile. Get solid (not limp or wrinkled) unblemished, Poblano chiles. LARGE ones work best for stuffing. Get a dozen if they are medium sized or 6 if they are large - and a couple of extras. Choose the ones that are deep green, if they are turning red or yellow they are old, if they are light green they may be too young and they'll have no flavor.

PREP
Do this first - peel the chilies by roasting them. You can either:
1. Put them on a grill or barbeque, until the skin is black and starts to peel off
2. Hold them directly over your gas stove burner, until the skin is dark and starts peeling off.
The entire surface of the chile should be black and charred...dont' worry! They are not burned. PUt the roasted chiles inside a plastic bag wrapped in a lightly damp kitchen towel. Leave them there for about 5 minutes - this will make the chiles easier to peel. Peel the charred skin off them, or as much as you can. Make a small opening on the side of the chile and take out the veins and the seeds. BE VERY CAREFUL!! If you handle the chile a lot, or if you make the cuts too big, the whole chile will fall apart!!!! Also, DO NOT TOUCH your eyes, or anything else, specially if the chiles are spicy. After that, you can lightly rinse the chiles - or you can choose to keep the smoky flavor.

STUFFING
Make your stuffing. You can use cheese, chopped beef with nuts and/or raisings, cubed veggies, Mexican rice, seasoned canned tuna, or the traditional "picadillo" - seasoned ground beef. Here's a recipe for picadillo: Get about a pound of ground beef (or equal amouts of pork/beef) and cook it with half a chopped onion, a clove or garlic, a large peeled boiled cubed potato, a large cubed peeled carrot and half a cup of fresh or frozen peas. Sautee everything in a large pan until the beef is cooked. Let the stuffing cool before suffing the chiles.

STUFFING THE CHILE
Insert the cool stuffing iside the opening you made earlier. Again, make sure you don't handle the chiles a lot or they will fall apart. A lot of the times you'll get one chile that is completely jacked - you can use that one to make "patches" for the other chiles. Close the opening with a couple of toothpicks. My grandmother actually used needle and cord to sew the chiles back together - you just have to remember to take out the cord or tootpicks after you fry them.

BATTER
Make it by beating two egg withes with an electric mixer until they are very light and fluffy. Incorporate the egg yolks after and add a large tablespoon of flour. Season the batter with salt and pepper to taste. Coat the chiles with a little bit of flour and then carefully dip them in the batter.

FRYING
You can either deep fry your chiles in a deep fryer, or you can also pan fry them with plenty of corn oil until they are golden brown. Make sure the oil is hot - if you pan fry them don't put too many chiles on the pan at one time. Drain well on paper towels. Keep your chiles warm on a plate inside the oven.

SAUCE
Serve your chiles with a light, broth-like tomato sauce. You can make it by putting two very large, very ripe tomatoes on a blender with a cup or broth (chicken, beef or vegetarian) some onion and garlic, and salt and pepper to taste. Strain your sauce and cook it/reduce it on a sauce pan.

SERVE
Just before serving your chiles spoon a little bit of the tomato sauce on a plate. Put a little bit of the warm sauce on top. Don't do it too early or they'll get soggy. Sprinkle some queso a~Nejo or chopped cilantro on top as a garnish.

Answer 2

How To Make Chile Rellenos:

Learn all the tricks to making a great chile relleno. Allow yourself a little extra time the first time you make it, but after that it will seem easy. Make sure you have all the tools and ingredients assembled first. You can omit the flour for a low-carb version.
Difficulty: Average
Time Required: 15 to 20 minutes
Here's How:

1. Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.

2. Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.

3. Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.

4. Prepare the chiles
This step is optional 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, this step is important for the batter to stick.

5. Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.

6. Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

7. Drain excess oil
Remove chiles from the oil and drain on paper towels.

Tips:

1. Use cold eggs for the batter.
2. Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
3. The flour should be a very light coat. It helps the batter stick to the chile.
4. Monterey Jack and Queso Blanco work well for Chile Rellenos

What You Need:

* 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
* 3-6 large eggs (approx. 1 egg for 2 chiles)
* 1/4 cup flour (optional)
* Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
* Deep fryer or a large pan with 2 inches of oil
* Pinch of salt
* Paper towels for draining

More How To's from your Guide To Mexican Cuisine
Suggested Reading

Chile Rellenos Step-By-Step With Pictures Tips for Working with Fresh Chiles Detailed Chile Information How to Roast Chiles.

Answer 3

Chiles Rellenos

A recipe for chiles rellenos with Monterey Jack cheese, stuffed and deep fried.
INGREDIENTS:
2 (4oz) cans whole green chiles
1/2 pound Monterey jack cheese
1/2 cup flour
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
oil for deep frying

PREPARATION:
Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness. Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/2 cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.
Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix together until smooth. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.

Answer 4

go to www.tasteofhome.com and type in chile rellenos and you will get 7 recipes for it,,, this is one of my favorite food recipe sites,, and i also use www.kraftfoods.com,,,, so easy to use, you can create your own recipe box with them also,,, try it,, you will like them!!!