FROZEN CHILE RELLENO RECIPES

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REAL CHILES RELLENOS RECIPE | ALLRECIPES



Real Chiles Rellenos Recipe | Allrecipes image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine    Latin American    Mexican

Total Time 2 hours 20 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4 stuffed peppers

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1?½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
? teaspoon ground cinnamon
? cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, CarbohydrateContent 34.3 g, CholesterolContent 91.1 mg, FatContent 23.1 g, FiberContent 4.9 g, ProteinContent 21.3 g, SaturatedFatContent 9.3 g, SodiumContent 1239.5 mg, SugarContent 6.9 g

CHILES RELLENOS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Chiles Rellenos Recipe | Food Network Kitchen | Food Network image

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that’s typically used in Mexico, we made a simple beer batter to create a crispy finish.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 1 hours 0 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)

Steps:

  • To prepare the chiles: 
  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes. 
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds. 
  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.) 
  • Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter. 
  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F. 
  • Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers. 
  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve. 
  • In a blender, combine all the ingredients and puree until smooth. 
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes. 
  • Yield: about 3 cups

MINI CHILE RELLENOS - BUENO FOODS
Dec 12, 2019 · Finely grind boiled roast. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF). Heat oil in large pan over high heat. Sauté onion in oil. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth. Lower heat.
From buenofoods.com
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CHILI RELLENO CASSEROLE { A FAMILY FAVORITE THAT FREEZES WELL}
Jun 06, 2013 · Chili Relleno Casserole { A Family Favorite That Freezes Well} Jun 6, 2013. Chili Relleno Casserole is a favorite with my family as well as many of yours. It is quick and easy to make and everyone loves it. Many of you have asked if this casserole freezes well. I thought it would, but since I had never tried it, I could not say for sure.
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CHILE RELLENOS - DREAM DINNERS
Cook from thawed or frozen. FROZEN. 1.Preheat oven to 375 degrees. 2.Arrange Chile Rellenos on baking sheet and bake 35 min (internal temp 161ºF). 3.Let rest 1 min. before serving. MICROWAVE. 1.Cook Chile Relleno for 2-3 min. (internal temp 161ºF). 2.Let rest 1 min. before serving. THAWED.
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CHILE RELLENO RECIPE (TRADITIONAL MEXICAN RECIPE) - EATING ...
Jan 15, 2020 · Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak the chiles in this brine for a few minutes. Cut your cheese into 6 long thin sticks. Remove chiles from brine and blot dry with paper towels. Stuff each chile with one cheese stick by slipping into the pepper slit.
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AMY'S KITCHEN - AMY'S CHILE RELLENO CASSEROLE BOWL
filtered water, organic rice, monterey jack and white cheddar cheeses (pasteurized milk, culture, salt, enzymes), organic tomato purÉe, organic fire roasted poblano peppers, organic corn, organic zucchini, organic onions, organic tofu (filtered water, organic soybeans, magnesium chloride), organic black beans, organic tortilla chips (organic yellow corn, organic expeller pressed safflower oil and/or sunflower oil, sea salt, trace of lime), organic bell peppers, organic carrots, organic high ...
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CAN I FREEZE CHILI RELLENOS? - TREEHOZZ.COM
Apr 01, 2020 · Likewise, people ask, how do you reheat chili rellenos? Pull out the wooden skewer by twisting it gently. Bake for about 15 minutes to reheat, to render some of the absorbed oil and to crisp slightly. How do you freeze whole poblano peppers? Yes, to freeze: Slice or chop the peppers, then place in airtight containers or heavy-duty freezer bags ...
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ROASTED CHILE RELLENO | AWARD-WINNING LOW FAT FROZEN ...
Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in oven and heat on high for approximately 4-4½ minutes or until hot. Let stand 2 minutes before serving. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
From cedarlanefoods.com
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MINI CHILE RELLENOS - BUENO FOODS
Dec 12, 2019 · Finely grind boiled roast. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF). Heat oil in large pan over high heat. Sauté onion in oil. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth. Lower heat.
From buenofoods.com
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Dec 26, 2021 · 283,229 suggested recipes. Gringo Chile Relleno Casserole Pork. green chiles, cheddar cheese, monterey jack cheese, cornmeal and 4 more. Chile Relleno Casserole Small Town Woman. large eggs, salt, monterey jack cheese, chiles, sour cream, cheddar cheese and 6 more. Chile Relleno Casserole Simply Recipes.
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CHILE RELLENOS - DREAM DINNERS
Cook from thawed or frozen FROZEN 1.Preheat oven to 375 degrees. 2.Arrange Chile Rellenos on baking sheet and bake 35 min (internal temp 161ºF). 3.Let rest 1 min. before serving. MICROWAVE 1.Cook Chile Relleno for 2-3 min. (internal temp 161ºF). 2.Let rest 1 min. before serving. THAWED 1.Preheat oven to 375 degrees.
From dreamdinners.com
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CAN I FREEZE CHILI RELLENOS? - TREEHOZZ.COM
Apr 01, 2020 · You can make and freeze the peppers in advance.Freeze the unbaked peppers (without cheese), then thaw them in fridge for 24 hours. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as above.
From treehozz.com
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10 BEST BAKED POBLANO CHILE RELLENOS RECIPES | YUMMLY
Dec 22, 2021 · Chile Rellenos Casserole Upstate Ramblings. chile peppers, milk, baking powder, chile pepper, cornmeal, Anaheim chile peppers and 4 more.
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Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks until creamy in small bowl. Fold yolks and flour into egg whites until just combined. Add oil to 1-inch depth medium skillet; heat on high for 3 to 4 minutes. Dip chiles in batter until well coated.
From bgfoodsawayfromhome.com
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RECIPES - BUENO FOODS
Cook Chile To 165° All frozen green chile peppers and red chile purees (in retail containers and food service bulk packs) are uncooked, like many frozen vegetables. Do not consume uncooked chile. Cook to 165° F before eating. And enjoy the New Mexico tradition! Recipe Categories
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ROASTED CHILE RELLENO | AWARD-WINNING LOW FAT FROZEN ...
Our stuffed Roasted Chile Relleno starts with a mild, heart-shaped poblano pepper that is fire-roasted to perfection and then stuffed with a medley of cheeses, cilantro, green onion and spices. We finish it off with a delicate layer of low-cholesterol egg whites (just like the original relleno made in Central Mexico) and cover it in a savory sauce.
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HATCH GREEN CHILE RELLENO CASSEROLE RECIPE | A FOOD LOVER ...
Aug 23, 2020 · Assemble. Spray a 9x13 inch casserole dish with non-stick spray (use use seasoned cast iron). Add a layer of chilis Then sprinkle on some cheese Repeat chilis again, then cheese. Pour egg mixture over the top. Sprinke with the final amount of cheese. Let stand 10 minutes or for layers to settle and combine.
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EASY CHILE RELLENO CASSEROLE / THE GRATEFUL GIRL COOKS!
Top with remaining jack and cheddar cheeses. In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack.
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CHILE RELLENO CASSEROLE (WITH POBLANO PEPPERS) | BERLY'S ...
Jul 27, 2020 · Preheat the oven to 425°, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven. Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.
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RECIPE FOR DEEP-FRIED CHILES RELLENOS
Dec 03, 2021 · Beat the egg whites until stiff. In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth. Gently fold the beaten egg whites into the yolks mixture to make a batter. Preheat a deep fryer to 375 F. and add oil for frying. Dip each chile into the batter and then place on a saucer.
From thespruceeats.com
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