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Free Recipes Main Ingredient Chiles
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Chiles Rellenos
Description
Chiles Rellenos, literally means “stuffed peppers.” Consisting of roasted fresh poblano peppers stuffed with a melting cheese, then covered in batter, and fried. It is often served in a tomato sauce although the type of sauce varies widely.
For more information, or to read about our food travels, visit "Chile Rellenos Alfresco" on our blog. Or find other great Mexican recipes in our newly released Mexican Recipe Collection.
Ingredients
At a glance
Course
Main Ingredient
Cuisine
Cooking Method
Difficulty
Sauces and Stocks
Serves
6
12 large pablano chiles with stems
1/2 pound shredded Monterey Jack cheese , plus extra slices for garnish
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup yellow or white cornmeal
1 cup buttermilk
2 eggs
1/2 pound shredded Monterey Jack cheese , plus extra slices for garnish
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup yellow or white cornmeal
1 cup buttermilk
2 eggs
Methods/steps
Prepare Tomato Sauce and keep warm (recipe below).
Lay the chiles directly over the flame of your cook top turning frequently (or roast under the broiler of your oven) until they are completely blistered and the skin has begun to turn black. Remove from flame and place the chiles in a brown paper bag to continue steaming/cooking until they are cool enough to handle. Gently peel chiles leaving stems on. Cut small slit below the stem, removing seeds. Stuff the chiles with shredded cheese being careful not to split chile.
To make the batter, sift flour with baking powder and salt. Stir in the cornmeal. Lightly beat the eggs, and blend with the buttermilk. Combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water, then dip in plain flour, then in batter. Repeat the dip in the flour and dip again in the batter. Allow to drain slightly before gently lowering into vegetable oil, which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 degree oven while completing frying. Place one or two chiles on a plate, top with tomato sauce and cheese slices. Serve immediately.
TOMATO SAUCE
1 1/3 cup tomatoes – peeled, and chopped
1/3 small yellow onion
1 large garlic clove
2 tablespoons chopped green chiles
1/3 tablespoon Oil — vegetable
1/8 cup chicken stock
1/8 teaspoon salt
Pinch of ground cinnamon
Pinch of ground cloves
Combine tomatoes, onion, garlic and chiles in blender or food processor and puree. Lightly coat a medium saucepan with the oil, add tomato mixture. Cook over medium heat for10 minutes, stirring occasionally. Add chicken stock, salt, cloves and cinnamon. Simmer gently 15 minutes.
Lay the chiles directly over the flame of your cook top turning frequently (or roast under the broiler of your oven) until they are completely blistered and the skin has begun to turn black. Remove from flame and place the chiles in a brown paper bag to continue steaming/cooking until they are cool enough to handle. Gently peel chiles leaving stems on. Cut small slit below the stem, removing seeds. Stuff the chiles with shredded cheese being careful not to split chile.
To make the batter, sift flour with baking powder and salt. Stir in the cornmeal. Lightly beat the eggs, and blend with the buttermilk. Combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water, then dip in plain flour, then in batter. Repeat the dip in the flour and dip again in the batter. Allow to drain slightly before gently lowering into vegetable oil, which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 degree oven while completing frying. Place one or two chiles on a plate, top with tomato sauce and cheese slices. Serve immediately.
TOMATO SAUCE
1 1/3 cup tomatoes – peeled, and chopped
1/3 small yellow onion
1 large garlic clove
2 tablespoons chopped green chiles
1/3 tablespoon Oil — vegetable
1/8 cup chicken stock
1/8 teaspoon salt
Pinch of ground cinnamon
Pinch of ground cloves
Combine tomatoes, onion, garlic and chiles in blender or food processor and puree. Lightly coat a medium saucepan with the oil, add tomato mixture. Cook over medium heat for10 minutes, stirring occasionally. Add chicken stock, salt, cloves and cinnamon. Simmer gently 15 minutes.
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