How do you make chili rellanos?

Question

Traditional or fried is cool.

Answer 1

Mmm, I would love to eat some right now!

CHILIES RELLENOS

6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa

Make a slit with the tip of a paring knife in the pepper at the cap.

Place the oil in a deep saucepan and heat to a temperature of 375F.

Have a bowl of ice water handy.

Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.

Repeat until all peppers are fried.

When cool enough to handle, gently rub off the skin.

Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.

In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.

Gently stuff the mixture into the peppers, securing them with toothpicks.

Chill for 30 minutes.

Beat the egg with the milk.

Roll the peppers in the mixture, and then roll in cornmeal.

Heat the reserved oil to 375F.

Fry the peppers for about 3 minutes, or until golden brown.

As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.

Serve immediately, accompanied by salsa, if desired.

Serves 6.

Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap.

Dredge with cornmeal and fry just prior to serving.

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

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.

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.

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.

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.

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.

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

Tips:
Use cold eggs for the batter.
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.
The flour should be a very light coat. It helps the batter stick to the chile.
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

********CHILI RELLENO
1 (27 oz.) can chiles (Ortega is my favorite)
1 1/2 lb. Monterey Jack cheese, grated (or a bit more)
3 or 4 eggs, if X-lg. use 3 (lg. 4)
1/2 c. flour
1 tsp. pepper
1 c. milk
Cut the whole chiles in strips and open to remove all seeds by rinsing each in running cold water. Beat the eggs; add the milk, flour, and pepper; blend to mix.
Layer the chiles and grated cheese into a 7 x 11 greased pan or other similar flat casserole. (I use my Corningware flat oblong one.) Pour the milk mixture over the layered chiles and cheese.
Bake in 325 degree oven for 40-45 minutes or until knife inserted comes out clean. Top should be light brown.

Answer 4

Chile Rellenos
12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper
Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil
Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
Stuff the peppers with the filling and secure with a toothpick.
In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
In a separate bowl add flour for dusting peppers and set aside.
In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease.

Answer 5

Charred Chili Relleno with Green Rice

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings


I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos - I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. It's so healthy, you might want to double the recipe because you can have guilt-free seconds!


4 cups chicken or vegetable stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack


Preheat broiler or grill pan to high.
Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.

Serve peppers on beds of green rice. Yum-o!

Answer 6

buy a can of
Ortega fire roasted chiles
Recipe is on the back