Best 3 Chiles Rellenos Stuffed Peppers Recipes

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

STUFFED PEPPERS (CHILES RELLENOS)

Steps:

• Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
• Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
• Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
• Roll chiles in flour to coat evenly; shake off excess.
• Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
• Heat enough oil in large frying pan to the depth of 1/4 inch.
• Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

CHILES RELLENOS AND TOMATO CUMIN SAUCE (STUFFED POBLANO PEPPERS)

Steps:

• 1. Put your six peppers under the broiler, keep turning about every 4 minutes until you have a nice charr all over and around. Remove to a freezer bag and place in the microwave for 1/2 hour. Do not turn on the microwave. Let the peppers sweat. After the half hour has passed take out peppers and peel the skin off first. The skin will come off very easly. Then make a slit from the stem all the way down to the tip of the pepper open and carefully remove the seeds, membrane, and stem core. Lay each pepper open and season with a little garlic powder, salt and pepper. The inside only.
• 2. Now open your Bob Evans mashed potatoes drain as much water as possible by just tipping the package so as to get all the water out. Next mix with a fork very well. You do not need to heat them. Now take a hand full about the size of a golfball or a little less and make a pattie, next take one slice of cheese and lay in the middle of the patty. Fold over the sides of the potato patty to cover the cheese and if you need a little more potatoes put some more on top. You will be making rectangular little patties with a slice of cheese encased inside. Set the pattie in the middle of the pepper and fold each side of pepper over the pattie.Do all six peppers like this. Next keeping the sides of pepper closed over the pattie carefully roll each pepper in some flour so as to not open the pepper. Lay each dusted pepper back on a dry platter or cookie pan.
• 3. Now take your hand mixer and beat the egg whites until you have made a good meringue. Next beat your egg yolks with a fork; season them a little with salt and pepper and pour them over the meringue. With a plastic spatula fold in the yolks very gently and softly into the meringue; so as to color the meringue yellow. Do not beat just fold in slowly. You do not want to break down the meringue.
• 4. Next in a cast iron skillet or heavy skillet heat your oil until shimmering. Take one pepper and dip carefully into the yellow meringue to coat all over and slip gently into the hot oil. Make sure your pepper is fully covered with the meringue. With a slotted metal pancake turner or spatula and a big slotted spoon carefully bathe the pepper with hot oil all over the top. Your pepper will puff up. When you see the sides getting golden very carefully working with the spoon and the spatula turn your pepper over to fry on the other side. Do all the peppers the same way. Do one at a time, as this proceedure is very tricky. Remove to a paper towel lined pan and set inside in a very low grade oven set on warm. Since you are doing one pepper at a time. This is so your peppers wont get cold.
• 5. To make your Sauce: Heat about 4 tablespoons of oil in a skillet and saute your onion slices just until they are al-dente; add the flour and continue to saute with the onions for about 3 minutes. Add the cumin, garlic, salt & pepper and stir well for 1/2 a minute next add the small can of tomato sauce and with a wisk begin to stir real real good. Add your broth or water and continue to stir until your sauce is nice and thick like a gravy. Adjust for salt. Then pour a little sauce over each pepper when serving. If you like some heat you can add a little hot sauce or cayanne to the sauce. (heat is optional) You can serve with a rice dish or along side a meat dish to accompany or with just a salad. These peppers get very large when frying and this dish is quite filling. Enjoy