Authentic Mexican Chili Rellenos Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

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

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

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

REAL CHILES RELLENOS



Real Chiles Rellenos 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 Recipes     Latin American     Mexican

Time 2h20m

Yield 4

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®)
⅛ teaspoon ground cinnamon
⅓ 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, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

CHILES RELLENOS (AUTHENTIC)



Chiles Rellenos (Authentic) image

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

6 chilies, medium size Anaheim Chiles or 6 pablano chilies
12 ounces monterey jack cheese
1/2 cup all-purpose flour
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons onions, chopped
1 garlic clove, minced
1 (15 ounce) can tomato puree
1/4 teaspoon dry oregano
salt
4 eggs
1 teaspoon salt

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

People also searched

More about "authentic mexican chili rellenos food"

AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - MY LATINA …
authentic-chiles-rellenos-de-queso-recipe-my-latina image
Jun 11, 2020 Servings: 4 Chiles Rellenos Calories: 554kcal Author: Charbel Barker Ingredients 4 poblano peppers 1 1/2 cups Oaxaca Cheese or any other …
From mylatinatable.com
4.5/5 (4)
Total Time 30 mins
Category Main Course
Calories 554 per serving
  • Place the poblano peppers over direct flame or a hot pan and roast on all sides until blackened. Use your oven or stove fan!
See details


HOW TO MAKE CHILE RELLENO: AUTHENTIC MEXICAN CHILES …
how-to-make-chile-relleno-authentic-mexican-chiles image
Jan 12, 2023 Authentic Mexican Chile Rellenos Recipe email recipe 28 Ratings | Rate Now makes 10 prep time 30 min total time 40 min cook time 10 …
From masterclass.com
Estimated Reading Time 4 mins
  • 1. Preheat the broiler and arrange peppers in a single layer on a baking sheet. Broil until blackened, about 2–5 minutes, then use tongs to flip and broil the other side, about 2–5 more minutes. Cover the peppers with a clean kitchen towel to lightly steam them. Alternatively, place the peppers inside a sealed plastic bag or lidded dish to steam. Once the peppers have softened, about 10–15 minutes, use a paring knife to peel the skins off. Make a slit from the stem end of the pepper about halfway down, creating an opening just large enough to remove the core and seeds and to stuff the peppers. Use the paring knife to carefully remove the core, membranes, and seeds.
  • 3. In a large bowl, whip egg whites to stiff peaks by hand or using an electric mixer. In a separate bowl, beat egg yolks with ¼ cup flour to combine. Using a rubber spatula, gently fold yolk-flour mixture into whites. Place 1 cup flour on a plate or in a shallow bowl and lightly coat peppers in flour. Dip floured stuffed chiles in egg batter.
  • 4. In a large sauté or frying pan, heat ½ inch vegetable oil over medium-high heat. Test the oil by dropping a tiny spoonful of batter into the oil. If it sizzles, the oil is ready. Fry chiles, seam-side down in hot oil until golden brown, about 2–4 minutes. Use tongs to flip chiles and fry until the other side is browned, about 2–4 more minutes. Blot excess oil with paper towels.
See details


CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
chile-relleno-mexican-recipe-eating-richly image
Jan 15, 2020 CHILE RELLENO SAUCE 1/3 cup corn oil 1 medium onion, peeled and quartered 4 garlic cloves 1/3 cup flour 6 roma tomatoes 1 seeded …
From eatingrichly.com
4.4/5 (80)
Category Main
Cuisine Mexican
Calories 466 per serving
  • Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
See details


AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
authentic-chile-relleno-recipe-hola-jalapeo image
Jul 23, 2021 For the Chile Rellenos: 6 large poblano peppers 10 ounces Queso Oaxaca or Monterey Jack or Mozzarella cheese, shredded (you should have …
From holajalapeno.com
4.5/5 (12)
Calories 653 per serving
  • 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.
  • 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.
  • 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.
  • 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.
See details


MEXICAN CHILE RELLENO (AUTHENTIC CHILES RELLENOS DE …
mexican-chile-relleno-authentic-chiles-rellenos-de image
Aug 23, 2012 Chiles Rellenos (stuffed peppers) are an iconic and traditional Mexican recipe. The roasted poblano pepper is an essential ingredient of this recipe and a key pepper in Mexican cuisine. Chiles rellenos are usually …
From mexicoinmykitchen.com
See details


CHILE RELLENO RECIPE - ISABEL EATS
chile-relleno-recipe-isabel-eats image
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 …
From isabeleats.com
See details


HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE …
how-to-make-authentic-chiles-rellenos-the image
Jun 23, 2020 Making the Sauce for Authentic Chiles Rellenos To make the sauce, first, roughly chop the onion and garlic. Add them to a food processor or blender. Puree until smooth. Heat the olive oil in a 4-quart saucepan over …
From themountainkitchen.com
See details


CHILES RELLENOS RECIPE + VIDEO - MUY BUENO COOKBOOK
Mar 11, 2021 An authentic fried Chiles Rellenos recipe. Anaheim peppers are roasted and then filled with melty queso Oaxaca, coated in a delicate, soft, but slightly crispy coating and …
From muybuenocookbook.com
See details


CHILE RELLENO RECIPES
Latin American Mexican Main Dishes Chile Rellenos Make authentic chile rellenos at home with trusted recipes from home cooks like you. Authentic Mexican Chile Rellenos 279 …
From allrecipes.com
See details


AUTHENTIC MEXICAN RECIPES
Sep 29, 2021 Carne Asada al Cilantro. View Recipe. Soup Loving Nicole. "In this true Mexican carne asada recipe, skirt steak is marinated in a cilantro-beer sauce and grilled (asada) to …
From allrecipes.com
See details


CHILE RELLENOS RECIPE | AUTHENTIC MEXICAN FOOD - YOUTUBE
114K views 2 years ago This simple recipe will give you the fluffiest and most BEAUTIFUL Chile Rellenos every time! One of my family's favorites, they are absolutely mouth watering! Usually,...
From youtube.com
See details


CHILE RELLENO CASSEROLE - AUTHENTIC MEXICAN FLAVORS! — PIMP …
Jan 24, 2023 This amazing Chile Relleno Casserole is mildly spicy & has so much flavor! Layers of roasted poblano peppers, eggs, spices, roasted salsa, green chiles & 5 cheeses, …
From pimpmyrecipe.com
See details


AUTHENTIC CHILE RELLENOS RECIPE - DEEP-FRIED.FOOD.COM
Slice each chili on one side from stem to bottom. Remove most of the seeds and membranes. (If you like them really hot, omit this step). Cut the cheese into 1/2 wide slices and as long as the …
From food.com
See details


AUTHENTIC MEXICAN CHILI RELLENO RECIPE | RECIPES.NET
Dec 20, 2022 How To Make Authentic Mexican Chili Relleno Print This chili relleno recipe is a classic Mexican dish of cheese-stuffed peppers rolled in egg batter and deep-fried till golden …
From recipes.net
See details


AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP]
Apr 24, 2021 Ingredients: 6 large Poblano chiles 2 pounds pork loin roast 1 cup pork broth 2 lbs Roma tomatoes 2 white onions 4 garlic cloves 3 large eggs ¼ cup chopped raisins ¼ cup …
From mexicanfoodjournal.com
See details


NEW MEXICAN RECIPES | CHILE RELLENOS | NEW MEXICO TRUE
Heat 4 inches of oil in a large heavy pan to 350° F. Place a baking rack over a few thicknesses of paper towels within easy reach of the stovetop. Pour 1 cup of flour out on a plate. Lay the first …
From newmexico.org
See details


15 TRADITIONAL CHILE RELLENO RECIPE - SELECTED RECIPES
Authentic Chiles Rellenos {Mom’s Recipe with Video} 1 hr 10 min. Poblano peppers, queso fresco, mozzarella cheese, eggs, garlic powder. 4.923.
From selectedrecipe.com
See details


10 BEST AUTHENTIC MEXICAN CHILI RECIPES | YUMMLY
Jan 16, 2023 salt, shredded mexican cheese blend, chili powder, extra-virgin olive oil and 15 more Mexican Pozole Pork scallion, vegetable oil, chicken broth, corn tortillas, lime wedges …
From yummly.com
See details


CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE - THE SPRUCE EATS
Jul 22, 2021 1 pound queso blanco 1/4 cup all purpose flour, optional 5 large large eggs (separated) 1 pinch salt 2 tbsp oil (plus more as needed) Steps to Make It Gather the …
From thespruceeats.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is authentic chile relleno?
Authentic Chile Relleno Recipe - ¡HOLA! JALAPEÑO 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! Check out the video.
What cheese is used in Chiles relleno?
Different Mexican recipes call for various cheeses to make Authentic Chiles Rellenos, including Oaxaca, Mozzarella, and Monterey Jack. My favorite Mexican restaurant uses a very creamy melting cheese. As soon as you cut the tip off the Chiles Relleno with a fork, the cheese oozes out into the sauce on the plate.
What to serve with chiles rellenos?
Serve chiles rellenos with white rice or Mexican rice, pot beans, or refried beans and tomato sauce. "This chiles rellenos recipe is delicious. It does take some time and effort between prepping the chiles, the batter, and frying, so keep that in mind. When stuffing the peppers, be SUPER careful.
What are chiles rellenos de Puerco?
Chiles Rellenos de Puerco. FacebookTweetPin. Chiles Rellenos are one of the best known and loved Mexican foods. Chile relleno translates as “stuffed chile.” If you have never had them, they are Poblano chiles that are stuffed with pork, beef or cheese and then are battered and fried and served covered in salsa roja. Heaven on a plate.

Related Search