**Ole! Authentic Chiles Rellenos: A Symphony of Flavors from Mexico**
Originating from the vibrant culinary traditions of Mexico, chiles rellenos are culinary masterpieces that captivate taste buds with their unique combination of flavors and textures. These stuffed chiles are a symphony of roasted poblano peppers, filled with a delectable picadillo mixture of ground beef, raisins, nuts, and spices, then dipped in a delicate egg batter and fried until golden brown. Served with a delectable tomato sauce or a creamy walnut sauce, chiles rellenos are a feast for the senses, offering a harmonious balance of spicy, savory, and sweet notes. This article presents a collection of authentic chiles rellenos recipes, each carefully crafted to showcase the diverse culinary heritage of Mexico. From traditional recipes passed down through generations to innovative takes with contemporary twists, these recipes promise an extraordinary culinary journey that will transport you to the heart of Mexican cuisine. Get ready to embark on a flavor-filled adventure as we delve into the art of making authentic chiles rellenos.
CHILE RELLENO RECIPE
An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 13
Steps:
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
- Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
- Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
- Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
- Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
- Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
- Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
- While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
- Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
- Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
- Transfer the peppers to the lined baking sheet to drain off any excess oil.
- Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
- Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
- Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.
Nutrition Facts : ServingSize 1 pepper, Calories 334 kcal, Carbohydrate 16 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 127 mg, Sodium 635 mg, Fiber 4 g, Sugar 6 g
AUTHENTIC CHILE RELLENO RECIPE
This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera-Ugh, so good!
Provided by Kate Ramos
Time 1h35m
Number Of Ingredients 15
Steps:
- Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
- Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
- Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
- Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
- Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
- Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
- Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
- Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
- Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
- Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
- Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
- Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
- Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.
Nutrition Facts : Calories 653 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 65 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 48 grams unsaturated fat
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
OLE! AUTHENTIC CHILES RELLENOS
Make and share this Ole! Authentic Chiles Rellenos recipe from Food.com.
Provided by The Spice Guru
Categories Mexican
Time 1h
Yield 6 chiles rellenos
Number Of Ingredients 24
Steps:
- PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
- ROAST fresh peppers if not using canned; KEEP stems intact; PLACE under broiler and broil on each side until evenly blistered slightly blackened; IMMEDIATELY place peppers into a large plastic ziplock bag and allow to steam for a few minutes; REMOVE skins from each pepper (they should slide off easily now); CUT a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese or a mound of shredded cheese); CUP each pepper with one hand and pour gently running water into slit to flush out seeds.
- SOAK fresh or canned chiles in brine for a few minutes; CUT cheese into 6 long thin sticks (OR) shred cheese then thinly mound and mold 6 portions; REMOVE chiles from brine and blot with paper towels.
- STUFF each chile with one cheese portion then slip into pepper slit (if a chile tears don't worry, flour and egg batter will seal it well enough).
- POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer); SET heat control to 265°F.
- MEASURE flour into a sifter or fine mesh collander; DUST each of the chiles well with flour on all sides and set aside (for torn chiles, apply extra flour at the seam then overlap slightly).
- BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form; BEAT egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; ADD yolk mixture all at once to egg whites; FOLD together lightly but thoroughly while keeping the egg mixture fluffy.
- COAT one chile evenly with egg mixture, using rubber spatula if necessary to "frost" chile; HOLD chile by the stem; PLACE place carefully onto the hot oil; REPEAT with the remaining chiles, frying no more than 2 or 3 at a time.
- FRY until golden on all sides, turning once with spatula until done, about 5 minutes total; DRAIN between paper towels (if necessary, rellenos may be individually reheated in a microwave (100% power) for 15-20 seconds).
- SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish; SNAP your fingers and shout,"OLE"!
Nutrition Facts : Calories 1043.5, Fat 99.4, SaturatedFat 14.5, Cholesterol 215.8, Sodium 2882.6, Carbohydrate 23.9, Fiber 2.5, Sugar 5.3, Protein 17
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
Tips:
- To make the perfect chile relleno batter, use a combination of eggs, flour, and milk. The batter should be thin enough to coat the chiles, but not too thin that it runs off.
- When frying the chiles rellenos, be sure to use a hot oil. This will help to prevent the chiles from becoming soggy.
- To achieve a crispy outer shell, fry the chiles rellenos until they are golden brown. This will take about 2-3 minutes per side.
- If you are using fresh chiles, be sure to roast them before stuffing them. This will help to remove the bitterness from the chiles.
- To make a flavorful sauce, use a combination of tomatoes, onions, garlic, and spices. You can also add other ingredients, such as beans, corn, or zucchini.
Conclusion:
Chile rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a simple weeknight meal. With a little planning and preparation, you can easily make this classic Mexican dish at home.
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