How do you make Chile Rellenos?

Question

I'm not sure about the egg step. Once you whisk the whites do you add the yellows? If not what do you do with the yolks?

Answer 1

Recipe Ingredients:

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil


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Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

Enjoy this delicious chiles rellenos Mexican recipe!

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Type of recipe: Other

Preparation Time (min): 15
Cook Time (min):
Prep Tool:

Answer 2

Chile Relleno Quiche
Serves 6

1 (27 oz can) Green Chiles, whole
2 (8 oz bags) Mexican Style Cheddar Cheese
1-1/2 Cups Eggbeaters
1/4 CupAll-Purpose Flour
1/2 TspSalt
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 375°F

Coat a 9x13'' baking dish with nonstick cooking spray.

Thoroughly blend eggs, flour, and salt. Pour a thin layer on bottom of baking dish reserving more than half for topping.

Clean any seeds and membranes out of the peppers.

Place in a single layer of peppers in the baking dish and layer cheese evenly over them using about 3/4 of the cheese. Top with the remaining peppers in a single layer.

Cover with the remaining egg mixture. Sprinkle the remaining cheese over the top. Bake until cheese is melted and slightly browned, about 30 minutes.

Answer 3

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz.. can mild entire green Chiles a million/2 pound Monterey Jack cheese, thinly sliced a million/4 cup Flour 6 uncooked eggs (separated) a million/2 cup Flour 2 cups salsa verde 2 cups Homestyle Mexican Salsa a million cup Corn oil Recipe instructions: a million. Rinse the chiles. 2. Preheat your oven to broil. 3. place the chiles in a 9 x 14 baking dish and place on the actual shelf of your oven. 4. Watch and hear heavily. whilst the skins start to make popping sounds and to char and turn black in places, take the chiles out and turn them over. be certain and use a potholder so which you do not burn your palms! 5. whilst the two components are particularly frivolously charred, eliminate them from the oven. 6. Wrap each and each chile in a damp paper towel or place in a sealed plastic bag to steam. 7. After a couple of minutes, verify them. as quickly as the exterior comes off easily, peel each and each chile. 8. decrease a slit just about the entire length of each and every chile. Make a small "t" around the actual, with the help of the stem. Pull out fibers and seeds (it rather is the place the warmth is) and replace with a slice of cheese. you could set those aside, for a couple of minutes or some hours in case you place them interior the refrigerator. 9. Whip the egg whites at severe velocity with an electric mixer, until stiff peaks have formed. 10. warmth the oil in a skillet until a drop of water sizzles whilst dropped into the pan. 11. Beat the egg yolks with one tablespoon flour and salt. combination the yolks into egg whites and stir until you have a thick paste. 12. Roll the chiles in a million/4 cup flour and dip each and every physique interior the egg batter. Coat frivolously. Fry, seam area down on the two components until golden brown. place on paper towels to empty. 13. meanwhile, warmth the salsa in a medium saucepan (the two one or a number of each and every). place one or 2 Rellenos on each and each plate and pour salsa over them. Serve them at modern-day and brace your self for considerable compliments!

Answer 4

I've seen both ways before. Personally I like just using the whites as it makes the rellenos nice and light and crispy.

Answer 5

Just use the whites and discard the yolks. They are tricky to make but very yummy!

Answer 6

http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm