Best 4 Diana Dávilas Chiles Rellenos Recipes

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**Chiles Rellenos: A Symphony of Mexican Flavors**

In the vibrant tapestry of Mexican cuisine, chiles rellenos stand out as a culinary masterpiece, a dish that encapsulates the country's rich culinary heritage. These stuffed chili peppers, a symphony of flavors and textures, have captivated taste buds for generations and continue to be a beloved dish in Mexican homes and restaurants worldwide. With variations from region to region, chiles rellenos offer a journey through the diverse culinary landscapes of Mexico. From the clásico chiles rellenos, featuring poblano peppers stuffed with a savory picadillo filling, to the delectable chiles en nogada, adorned with a creamy walnut sauce and pomegranate seeds, each variation tells a unique story of Mexican culinary traditions. Get ready to embark on a culinary journey as we explore the tantalizing world of chiles rellenos, with three distinct recipes that showcase their versatility and irresistible charm.

Here are our top 4 tried and tested recipes!

CHILE RELLENO RECIPE



Chile Relleno Recipe image

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 6

4 poblano peppers ((or use New Mexican peppers, Hatch peppers, Anaheims or others))
2 eggs (separated)
½ cup flour (separated)
6 ounces melty cheese (or equivalent of shredded cheese)
Pinch of salt
Oil for frying

Steps:

  • Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  • Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  • Once cooled, peel off the blackened skins.
  • Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  • Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  • Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  • Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  • Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  • Serve with your favorite salsa or sauce!

Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

DIANA DáVILA'S CHILES RELLENOS



Diana Dávila's Chiles Rellenos image

In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.

Provided by Melissa Clark

Categories     meat, vegetables, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 27

10 plum tomatoes, diced
3 pints cherry tomatoes, preferably a mix of colors, halved
2 teaspoons kosher salt, more as needed
1/4 cup sunflower or grapeseed oil
1 large white onion, diced
10 garlic cloves, thinly sliced
2 to 3 Serrano chiles, thinly sliced
2 cups carrot juice
1 cup chicken stock, preferably homemade
2 tablespoons duck fat or sunflower oil
1/2 large white onion, diced
1 small Granny Smith apple, diced
4 garlic cloves, minced
1 1/4 teaspoons kosher salt
1/4 cup raisins
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 pound ground pork (or use a combination of ground pork and chopped duck confit)
1/8 teaspoon crushed red-pepper flakes
8 poblano chiles
3/4 cup all-purpose flour
4 egg yolks, lightly beaten
6 egg whites
Fine sea salt, as needed
Vegetable or canola oil, for frying
Epazote, for serving (optional)
Chopped cilantro, for serving

Steps:

  • Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
  • Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
  • Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
  • Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
  • Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
  • Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
  • Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
  • Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
  • Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
  • Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
  • When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.

CHILES RELLENOS



Chiles Rellenos image

This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.

Provided by Tejal Rao

Categories     dinner, lunch, vegetables, main course

Time 1h30m

Yield 6 chiles

Number Of Ingredients 11

3 serrano chiles, stems removed
6 beefsteak tomatoes (about 4 pounds)
4 garlic cloves, peeled
1 teaspoon kosher salt, plus more to taste
2 tablespoons neutral oil, such as grapeseed or canola
1 white onion, peeled and sliced into thin rings
6 large, firm poblano chiles (about 1 3/4 pounds)
12 ounces queso fresco or low-moisture melting cheese, such as mozzarella
5 large eggs, yolks and whites separated
Canola oil, for frying
2 cups all-purpose flour

Steps:

  • Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
  • Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
  • In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
  • Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
  • Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
  • Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
  • Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
  • Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
  • When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.

EGGS - CHILE RELLENO TORTA - DIANE MOTT DAVIDSON RECIPE - (3.8/5)



Eggs - Chile Relleno Torta - Diane Mott Davidson Recipe - (3.8/5) image

Provided by Pascento96

Number Of Ingredients 7

1/2 lb Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated
5 eggs
1/3 cups all-purpose flour
1 2/3 cups half & half
1 4ox can diced green chilies, drained
1/4 cup Picante sauce

Steps:

  • Preheat over to 375. Mix grated cheeses and spread evenly in buttered 10 inch pie plate (or 8x8 pan). Beat eggs, add flour slowly and then beat in half & half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon Picante sauce over all. Bake about 45 minutes or until center is set.

Tips:

  • Choose the right chiles: Poblano chiles are the traditional choice for chile rellenos, but you can also use Anaheim chiles or other large, mild chiles. Look for chiles that are firm and have no blemishes.
  • Roast the chiles properly: Roasting the chiles brings out their flavor and makes them easier to peel and work with. Make sure to roast the chiles until the skins are blackened and blistered.
  • Peel the chiles carefully: Once the chiles are roasted, let them cool slightly before peeling them. Use a sharp knife to carefully peel off the skins, being careful not to tear the flesh of the chiles.
  • Stuff the chiles with a flavorful filling: There are many different fillings that you can use for chile rellenos, such as cheese, beans, and vegetables. Choose a filling that you enjoy and that will complement the flavor of the chiles.
  • Coat the chiles in egg batter and fry until golden brown: The egg batter helps to hold the filling in place and gives the chiles a crispy coating. Fry the chiles until they are golden brown and the filling is heated through.

Conclusion:

Chile rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can make chile rellenos at home that are just as good as the ones you would find in a restaurant. So next time you're looking for a new and exciting dish to try, give chile rellenos a try - you won't be disappointed!

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