It is said that
Emperor Maximilian liked these
cheese-stuffed chiles,
only prepared with jocoque,
a rich, very thick sour cream.
Chiles Rellenos
Stuffed Chiles
6 chiles pablanos
salt
2 teaspoons white vinegar
3 large ripe tomatoes
1/4 small onion
1 clove garlic
1 tablespoon oil
2 bay leaves
1/2 teaspoon freshly ground pepper
3 cups grated Monterey Jack cheese
3 eggs, separated
1/2 cup all-purpose flour
oil for frying
Roast and peel the chiles. Make a lengthwise slit in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and the vinegar for 20 minutes. Rinse, drain and set aside. In a blender, puree' the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato puree' and bring to a boil. Lower the heat, add 1 teaspoon salt, the bay leaves and pepper and cook, covered for 10 minutes. If the sauce is too thick, thin with up tp 3/4 cup water. Set aside. Beat the egg whites until they form stiff peaks, then stir in the egg yolks one at a time. Spread the flour on a plate, turn each chile in it to coat lightly, then dip into the beaten eggs, so that the chile is completely coated. Heat 1/2 inch oil in skillet. When hot, add the chiles one or two at a time and fry on each side until lightly browned. Drain on absorbent paper. Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with the sauce. Cover and simmer for 5 minutes.
Chiles Rellenos de Queso
Green Chiles Stuffed with Cheese
Shortening
Batter for Stuffed Green Chile (see below)
12 large, peeled, whole green
chiles with stems
Red or Green Chile Sauce*
1 pound sharp cheddar cheese,
cut into strips
Heat 4 inches of shortening in a heavy pan on medium-high heat. Slit chiles open crosswise below stems. Insert strips of cheese into chiles. Dip stuffed chile into batter and fry in hot shortening until golden brown. Drain on absorbent towels. Serve with red or green chile sauce.
Chiles Rellenos
Stuffed Green Chiles
1/2 pound lean ground beef
1/4 teaspoon cumin
1/4 cup finely chopped onion
1 cup chopped green chile*
2 tablespoons flour
4 eggs
1 1/2 cups beef bouillon
4 whole green chiles, stems removed
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 pound sharp cheddar cheese
1/4 teaspoon oregano.
Fry ground beef and onion in a medium-sized skillet at medium heat until beef is browned. Drain. Stir in flour and add bouillon and seasonings. Stir and cook until sauce begins to thicken. Add chopped green chile and simmer at low heat for 15 minutes. Prepare eggs as for scrambled eggs. To assemble each relleno, place one-fourth of scrambled egg mixture on each plate. Top with 1 whole chile split in half, prepared sauce, and cheese. NOTE: Before serving, may be placed in a 350°F oven until the cheese is melted.
* Varied amounts may be used.
Chiles Rellenos al Horno
(Stuffed Peppers from the Oven)
(Vegetarian Recipe)
These rellenos are very popular
and they are low in fat because
they aren't fried like the classical
Mexican rellenos.
Poblano chiles are the chile of choice
for making the real thing,
but if poblanos are a little
too picante for your familia,
try Anaheims.
They don't have the full flavor
of the poblano chiles,
but they are usually a better
choice for tender tongues.
During the holidays, especially Christmas,
traditional rellenos are served
with a walnut cream sauce
and topped with fresh pomegranate seeds.
The authentic ones are high in fat,
but you can use low-fat sour cream
and pomegranate seeds if you like.
They will still be low in fat,
delicious and very festive-looking.
4 Poblano peppers, washed
1 ounce Monterey Jack cheese,
cut into 4 long strips
3 egg whites, room temperature
1 egg, room temperature
1 clove fresh garlic, minced
1 tablespoon fresh oregano, chopped
1/4 teaspoon salt
2 tablespoons flour, whole-grain wheat
1 cup low-fat sour cream (optional)
Seeds from one pomegranate (optional)
1. Preheat oven to 375 degrees F
2. Toast the chiles over an open flame
until all of the skin is lightly charred.
Place them in a paper or
plastic bag for 10 minutes.
This will help loosen the skin.
(If you don’t have a gas flame,
roast the chiles in an
oven-proof baking pan
in a 400-degree oven for
15 to 20 minutes,
or until the skin starts to
pull away from the pepper.)
3. Remove all of the skin
under cool running water.
Make a small incision just below the stem
of the chile and remove all of the seeds
from inside the chile.
Insert one cheese strip into the
slit in the chile.
Set aside.
4. Separate the eggs
and place in two bowls.
In a very clean and dry mixing bowl,
beat the egg whites with a whisk
until stiff peaked.
Set aside.
5. Reserve the yolks for
another use or discard.
Beat the remaining egg
with a wire whisk until doubled in size.
Fold a little of the stiff egg whites,
garlic, salt if desired,
and oregano into the yolk.
Gently fold all of the yolk mixture
into the stiff egg whites.
6. Lightly spray a non-stick sauté pan
with vegetable spray
and place over a medium-high flame.
7. Sprinkle the flour on a plate and
dredge the chiles in the flour,
coating the entire chile.
Dip each chile into the egg batter and
place on the hot sauté pan
and toast each side golden.
About 1 1/2 minutes per side.
8. Place the toasted chiles on a sheet pan
and bake in the preheated oven 15 minutes.
Garnish with low-fat sour cream
and pome-granate seeds
if desired.
Crab Stuffed Chile Rellenos 8 Anaheim chiles 1/2 pound cooked crab or mock crabmeat 2 teaspoons fresh lemon juice 1 1/2 teaspoons Dijon mustard 2 egg whites, lightly beaten 2 tablespoons fresh basil, finely chopped 3/4 cup fresh bread crumbs Preheat ovent to 375F. Prepare chiles by charring under broiler. Place in plastic bag to cool for ten minutes. Peel the chiles under cold water. Slice open one side and remove seeds. Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg whites and basil and blend. Add bread crumbs and toss mixture together. Open chiles flat and fill with filling, then fold chiles together. Place stuffed chiles on greased baking sheet, cover with foil and bake for 20 minutes. Remove from oven and serve with tomato salsa.
Batido para Chile Rellenos
Batter for Stuffed Green Chiles
1 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1 cup milk, approximately
1/2 teaspoon salt
2 eggs, slightly beaten
Combine flour, baking powder, salt, and cornmeal in a medium-sized bowl. Blend milk with eggs and add to dry ingredients. Mix well. Proceed with Chiles Rellenos preparation.
* See recipes for
Red Chile Sauce,
or
Green Chile Sauce.
