CHILES ANCHOS RELLENOS DE QUESO (CHEESE-FILLED ANCHO CHILES)
Provided by Sergio Remolina
Categories Cheese Dairy Sauté Dinner Lunch Chile Pepper Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make the caldillo con crema:
- In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
- In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
- Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
- Make the chile rellenos:
- In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
- Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
- In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
- Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.
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Bishal BK
[email protected]I'm not a big fan of spicy food, but these chiles rellenos were mild enough for me to enjoy. They were also very flavorful and cheesy.
Amir Mohammad Bahrami
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
kenga broker
[email protected]These chiles rellenos were a bit time-consuming to make, but they were worth it! They were absolutely delicious.
Kareem Elsayad
[email protected]I made these chiles rellenos for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
Renee Douglas
[email protected]These chiles rellenos were a bit too spicy for my liking, but my husband loved them! He said they were the best chiles rellenos he's ever had.
MD Abu Rayhan
[email protected]The cheese filling was a bit bland for my taste. I would add some more spices next time.
Zukile Kunana
[email protected]These chiles rellenos were a bit too oily for my taste. I think I would try baking them instead of frying them next time.
Frank Black
[email protected]I made these chiles rellenos for my family and they loved them! The recipe was easy to follow and the results were delicious. I will definitely be making this recipe again.
Babu Khan
[email protected]These chiles rellenos were a bit spicy for my taste, but they were still very good. I loved the crispy coating and the creamy cheese filling. I would recommend using a milder chile if you don't like spicy food.
Rafiullah Khiri
[email protected]I'm not usually a fan of chiles rellenos, but these were amazing! The ancho chiles were perfectly roasted and the cheese filling was so flavorful. I will definitely be making these again.
Jessie Amad
[email protected]I love how easy this recipe is to make. The chiles rellenos came out perfectly crispy on the outside and gooey on the inside. I served them with a side of guacamole and sour cream, and they were gone in minutes.
OP SIHAB
[email protected]These chiles rellenos were a hit at my dinner party! The combination of the spicy ancho chiles, creamy cheese filling, and tangy tomato sauce was absolutely delicious. I will definitely be making this recipe again.