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Chili Rellanos Recipes - Stuffed Chili Peppers
Anaheim chilies, poblano chilies or ancho chilies are usually used to make a chiles rellenos recipe. In the following recipe, you can use a twenty seven ounce can of mild whole green chilies or poblano peppers if you want. The filling in the following chiles rellenos recipe is simply cheese and the chilies are then fried until they are hot, juicy, and delicious. Serve some salsa with this chiles rellenos recipe.
The skins are removed and the chilies are dipped in batter, stuffed with meat or cheese, and served hot. A lightly spiced red sauce is the Mexican way of serving baked chiles rellenos. If you have not broiled chilies to remove the skin before, keep an eye on them. When they start to blacken, you need to turn them over. The skin tends to pop when this happens, to make it easier.
You can make the fillings ahead of time if you want to, and then chill them until you are ready to use them. Bring the filling to room temperature before stuffing the chilies. If the filling is hot, the juices will come out and the coating will slide off the chilies. Be generous with the filling when you are stuffing each of the chiles rellenos, but do not use so much that the seam does not hold.
Mexican Cecina with Guacamole
Ingredients -
6 pasilla, Anaheim or ancho chilies
¼ cup plus 1 tablespoon all purpose flour
½ lb thinly sliced Monterey Jack cheese
1 cup corn oil
2 cups Mexican salsa
2 cups salsa verde
6 eggs
Salt, to taste
Preparation:
Rinse the chilies and preheat your broiler.
Arrange the chili peppers in a 9 by 14 inch baking dish and put it on the top shelf of the oven.
Watch the chilies and listen to them. When the skin begins to blacken and pop, flip the chilies over.
When both sides are charred, take the chilies out of the oven.
Wrap each one in a wet paper towel and add them to a plastic bag so they can steam.
The skin will come off easily. Cut a slit along the length of the chili peppers and make a T shape across the top, near the stem.
Pull out the seeds and fibers and stuff some cheese inside.
Whip the egg whites to make stiff peaks.
Heat the oil in a skillet.
Beat the egg yolks with some salt and a tablespoon of flour, and then stir them into the egg whites to make a thick paste.
Roll the chilies in ¼ cup of the flour, and then dip each one into the egg batter, coating them evenly.
Fry the chilies, seam side down, until they are golden brown all over.
Drain them on paper towels.
Heat the salsa in pans and serve it with the chilies.
(Serves 6)
Photo Description:
In the authentic Mexican recipe, chiles rellenos are battered before being fried but you do not have to use a batter if you do not want to. Also you might like to make baked chiles rellenos instead of the fried version. The filling is usually something simple like cheese, meat or chicken but you can use tuna, pork or anything else you fancy. Many different things go with the flavor of chilies so be creative with your chiles rellenos recipe for the best results. These make a great appetizer or side dish.
