BEST CHILI RELLENO RECIPE RECIPES

Name: Chile Relleno
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 pasilla chiles; 1 pound queso fresco cheese; Toothpicks; 3 eggs; 1 tablespoon all-purpose flour; 1 cup oil; 4 medium Roma tomatoes, halved; 1 cup water; 2 garlic cloves, peeled and chopped; 1 tablespoon chicken broth powder; 1/4 cup oil; 1 teaspoon all-purpose flour; 1 tablespoon chopped oregano leaves

CHILE RELLENO RECIPE - FOOD NETWORK

Chile Relleno Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Steps:

Rice and beans, for serving, if desired
Heat grill to medium.
Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
If desired, serve with rice and beans.

THE BEST HOMEMADE ENCHILADA SAUCE RECIPE - SKINNYTASTE

The BEST Homemade Enchilada Sauce Recipe - Skinnytaste image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

Ingredients

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g

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