anyone have an easy recipe for chile rellenos?

Answer 1

Many of the recipes call for roasted peppers, but this one uses canned ones and sounds pretty easy:

CHILE RELLENO CASSEROLE
1 c. half & half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chilies
1/2 c. minced onion
1/2 lb. grated Jack cheese
1/2 lb. grated Cheddar cheese

Beat half & half with eggs and flour until smooth. Split open chilies. Remove seeds, rinse and drain on paper towel. Mix grated cheeses together, saving some for the top.
In deep 1 1/2 quart casserole, make alternate layers of cheese, chilies and egg mixture. Sprinkle cheese on top. Bake 1 1/4 hours at 350 degrees.

Answer 2

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

Answer 3

Chile Rellenos
Makes 18 pieces

Ingredients:

18 poblano peppers, roasted and peeled
1 cup cheddar cheese, shredded
1 cup farmer's cheese, softened
1 cup Monterey jack cheese, shredded
2 cloves garlic, minced
2 scallions, minced
2 tablespoons cilantro, minced
1 tablespoon cumin
1 teaspoon cayenne

Preparation:

Remove stems and seeds from peppers and reserve.

Mix remaining ingredients. Using a pastry bag gently stuff the peppers. Dredge in some flour then dip in the batter (2 recipes follow) and fry in plenty of oil at 375 degrees.

Here are two very different batters for the rellenos. One uses masa, the other wheat flour. Masa is made from dried corn kernels that have been cooked and soaked in limewater. Not the citrus fruit but water and calcium oxide.

Sometimes I’ll throw some chopped almonds or pumpkin seeds into the batter for fun.

Chile Relleno Batter #1

ngredients:

4 eggs
1 1/2 cups flour
1 1/2 cups masa corn flour
1 tablespoon chili powder
salt to taste
oil

Preparation:

Beat eggs in a shallow dish.

Mix flour, masa and spices in another shallow bowl.

Dip chile into eggs then dredge in flour mixture and fry in oil at 375 degrees until golden brown.

Chile Relleno Batter #2

Ingredients:

8 eggs, separated
1/4 cup milk
3/4 cup flour
1 teaspoon salt

Preparation:

Combine egg yolks, flour, milk and salt.

Beat egg whites to medium peaks. Fold whites into yolk mixture.

Dip chile into batter and fry in oil at 375 degrees until golden and puffed.

Answer 4

I make chili relleno casserole...easy and very yummy...

Butter a 9X13 baking pan to prevent sticking

Use a large can of Ortega whole chilis...layer then in the pan to cover the whole bottom of the pan

Top with shredded cheddar and monerey jack mixed cheeses

Pour a mixutre of egg and milk over top (a little more egg than milk in the mix)

Top with plain tomato sauce (not paste) and be sure to completely cover the entire pan

Bake at 350 for about 60 minutes, until knife comes out clean

VERY EASY...VERY YUMMY

Answer 5

CHILES RELLENOS

(Stuffed Chilies)


Eight to ten 7-inch green chiles (Anaheims, poblanos, or Big Jims)*, roasted and peeled, seeds intact, stems attached (procedure follows)
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)
Accompaniment: prepared salsa (optional)
*available at Hispanic markets and some specialty foods shops


Preheat broiler.
Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.

In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful — they are delicate!) to paper towels to drain.

Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

To roast peppers:
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Makes 8 to 10 stuffed chilies.

Answer 6

I did this twice. Man what a lot of work.

Now I just order them at the favorite Restaurant.

Never again. Those folks that make chile rellenos earn their money.

(for great ones try Tiny's in Santa Fe NM)

Answer 7

I usually use whole canned chilies then stuff them with velvetta and then roll em in egg and crackers then deep fry in a pan of vegetable oil- I have also used wonton wrappers, they are fast and work in a pinch- not as good as the egg and cracker mixture though!

Answer 8

that first answer is pretty much it,except i like to stuff them with ground beef mixed with a can of peas and carrots.

Answer 9

no. but from the looks of whats above me, you'll be set ;)