Recipes for "chiles rellenos"

Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.

Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.

Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.

Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

Gather all ingredients.

Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.

While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.

Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.

Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.

Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl.

Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Gather all ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.

Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.

Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.

Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.

Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.

Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.

To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.

To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.

Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.

Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.

To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.

Serve hot with a dollop of sour cream over top.

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.

Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.

Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.

Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.

Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.

Preheat 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 queso fresco into eight even rectangles, just shorter than the length of the peppers.

Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.

Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.

Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.

Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.

While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.

Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.

Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.

Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.

Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.

Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.

Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.

Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine ground beef and onions in a large skillet over medium-high heat; cook and stir until browned, about 5 to 7 minutes; drain excess fat.

Arrange 1 can of chile peppers on the bottom of a 7x11-inch baking dish. Sprinkle with half of the cheese and top with meat mixture. Sprinkle meat mixture with remaining cheese, followed by next can of chile peppers.

Combine eggs, flour, and milk in a medium bowl, whisking until smooth; pour into baking dish over chile peppers. Season with salt and pepper to taste.

Bake in the preheated oven for 45 to 50 minutes. Let cool briefly before serving.