Best Ancho Chile Relleno Recipes

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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

CHILES ANCHOS RELLENOS DE QUESO (CHEESE-FILLED ANCHO CHILES)



Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles) image

Provided by Sergio Remolina

Categories     Cheese     Dairy     Sauté     Dinner     Lunch     Chile Pepper     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Caldillo con crema:
1 pound Roma tomatoes, diced
1 medium onion
2 cloves garlic
1 1/2 tablespoons unsalted butter
1 cup crema Mexicana or sour cream
Kosher salt to taste
Chiles rellenos:
3 tablespoons grated piloncillo (Mexican brown sugar)
1 sprig fresh thyme
1 sprig fresh oregano, preferably Mexican
1 bay leaf
6 fresh ancho chiles
Kosher salt
1 pound Asadero or Jack cheese, grated or cut into cubes
2 tablespoons unsalted butter

Steps:

  • Make the caldillo con crema:
  • In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
  • In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
  • Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
  • Make the chile rellenos:
  • In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
  • Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
  • In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
  • Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.

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Ancho Chile Relleno Recipes: An

Ancho chile relleno is a popular recipe in Mexican cuisine that involves stuffing poblano peppers with cheese, meat, or vegetables, and then battering and frying them. Ancho refers to dried poblano peppers that are used in the recipe. The dish is known for its unique blend of flavors and textures- the crispiness of the batter contrasts with the softness of the cheese or filling inside the pepper. Ancho chile relleno recipes are usually enjoyed as a main dish and quite often accompanied by rice, beans, and/or a salad.
The History of Ancho Chile Relleno
Like many traditional recipes, the origins of ancho chile relleno recipes are somewhat fuzzy. According to some accounts, ancho chile relleno has been enjoyed in various forms as far back as the Aztecs. Others say that the recipe was created by Spanish cooks who were looking to recreate their country's own stuffed peppers in a Mexican context. Despite the uncertainty surrounding its origin, the dish has become a staple of Mexican cuisine and is enjoyed by millions of people around the world today.
Ingredients Used in Ancho Chile Relleno Recipes
The ingredients used in ancho chile relleno recipes can vary depending on the recipe or the region of Mexico that the dish comes from. However, there are a few key ingredients that are typically included in most versions of the dish: - Poblano peppers: The heart of the dish, the poblano pepper gives ancho chile relleno its distinctive flavor and texture. Poblano peppers are not particularly spicy, which makes them a good choice for those who aren't big fans of heat. - Cheese: Cheese is a common filling for ancho chile relleno recipes, and many different types of cheese can be used. Generally, cheeses that melt easily like queso blanco, queso fresco, or shredded cheddar are good choices. - Meat: Some ancho chile relleno recipes call for a meat filling, usually ground beef, chicken, or pork. The meat is typically cooked with spices and vegetables before being stuffed inside the pepper. - Vegetables: Vegetables like corn, tomatoes, onions, and garlic are also commonly used as fillings for ancho chile relleno recipes. They add both flavor and texture to the dish. - Flour: Flour is used to create the batter that the stuffed poblano peppers are coated in before being fried. - Oil: Ancho chile relleno recipes are typically fried, so a neutral oil like vegetable or canola oil is needed.
How to Make Ancho Chile Relleno
While the exact steps involved in making ancho chile relleno can vary depending on the recipe, here's a general overview of how to make the dish: 1. Roast the poblano peppers: The first step is to roast the poblano peppers until the skin is charred and blistered. This can be done on a grill, under a broiler, or on a gas stovetop. Once the peppers are roasted, they should be placed in a plastic bag to steam for a few minutes. 2. Prepare the filling: While the peppers are steaming, prepare your filling. This could involve cooking meat with vegetables and spices, or simply mixing together cheese and other ingredients. 3. Stuff the peppers: Once the peppers have steamed, peel off the skin and carefully cut a slit in the side of each one. Scoop in your filling, making sure not to overstuff the peppers. 4. Make the batter: To make the batter, mix flour, water, egg yolks, and salt together in a bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter. 5. Fry the peppers: Heat oil in a deep pan or pot until it reaches 350°F. Dip each stuffed pepper into the batter, making sure it's completely coated. Carefully place the pepper into the hot oil and fry until golden brown. 6. Enjoy: Ancho chile relleno is best enjoyed hot and fresh out of the frying pan! Serve alongside rice, beans, or a salad for a complete meal.
Conclusion
Ancho chile relleno recipes are a delicious and unique twist on traditional stuffed peppers. Whether you prefer a cheese or meat filling, this dish is sure to satisfy your craving for something crispy, spicy, and cheesy. With a little bit of practice, you'll be able to perfect your own ancho chile relleno recipe and impress your friends and family with your culinary skills!

Valuable Tips for Making Ancho Chile Relleno Recipes

Ancho chile rellenos are a delicious Mexican dish that is popular in many countries. The dish consists of a large poblano pepper, stuffed with cheese, meat, or vegetables, and then coated in a fluffy egg batter before being deep-fried until crispy. Here are some valuable tips for making ancho chile relleno recipes.
Choosing the Right Chile Peppers
The first step in making ancho chile relleno recipes is choosing the right chile peppers. The best chiles for this recipe are poblanos, which are not too spicy and have a mild, sweet flavor. Look for chiles with smooth, unblemished skin that are around three to four inches long.
Roasting and Peeling the Chiles
The next step is to roast and peel the chiles. Roasting the chiles will help to give them a smoky flavor and make the skin easier to peel. You can roast the chiles over an open flame or under the broiler until the skin is charred and blistered. Once the chiles are roasted, put them in a plastic bag and let them steam for about 10 minutes. This will help to loosen the skin, making it easier to remove.
Stuffing Ingredients
When it comes to the stuffing for your ancho chile rellenos, the possibilities are almost endless. Some popular filling options include cheese, beans, meat, and vegetables. The most important thing to consider is the texture and flavor of the filling. You want the filling to be moist enough to hold together, but not so moist that it makes the batter soggy.
Prepping the Egg Batter
The egg batter is what gives the ancho chile rellenos their signature fluffy texture. To make the batter, you'll need to separate the egg yolks and whites. Whip the egg whites until they are stiff and then fold in the egg yolks. Be sure to fold gently to keep the batter light and fluffy.
Deep Frying the Chiles
The final step in making ancho chile relleno recipes is deep frying the chiles. Heat the oil in a heavy-bottomed skillet or deep fryer until it reaches 350°F. Dip the stuffed chiles into the egg batter, making sure they are well coated on all sides. Carefully place the chiles into the hot oil and fry until golden brown. Once the chiles are cooked, remove them from the oil and drain them on paper towels.
Serving and Garnishing
Ancho chile rellenos are typically served with a simple tomato sauce or salsa. You can also garnish them with fresh herbs, such as cilantro, or a dollop of sour cream. Serve immediately while still hot and crispy.

Conclusion

Making ancho chile relleno recipes can be a fun and rewarding cooking project. Whether you prefer a classic cheese filling or something more adventurous, these valuable tips will help you make the perfect ancho chile rellenos every time. So grab some peppers, get cooking, and enjoy this delicious Mexican dish!

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