Best Chiles Poblanos Rellenos Al Horno Recipes

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CHILES POBLANOS RELLENOS



Chiles Poblanos Rellenos image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 stuffed chiles

Number Of Ingredients 17

1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving

Steps:

  • For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
  • For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
  • For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
  • Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

CHILES POBLANOS RELLENOS AL HORNO



Chiles poblanos rellenos al horno image

Los poblanos rellenos resultan más fáciles al horno.

Provided by My Food and Family

Time 45m

Yield 8 porciones

Number Of Ingredients 9

2 de aceite de oliva
1 pequeña cebolla pequeña, picada
2 clavos de ajo, bien picados
2 grande tomates (jitomates) grandes, sin semillas y picados
2 latas (11 oz cada una) de elote (mazorca de maíz), escurrido
1 (6 oz) de jamón ahumado OSCAR MAYER Smoked Ham, picado
1 hoja de laurel
8 chile poblano asados, pelados y sin semillas
1 (8 oz) de quesos cheddar y monterrey desmenuzados KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Calienta el horno a 350ºF.
  • Calienta el aceite en una olla mediana a fuego medio. Agrega la cebolla y el ajo; cocina por 2 min., revolviendo frecuentemente. Incorpora los tomates, el elote, el jamón y la hoja de laurel. Cocina durante 10 min., revolviendo de vez en cuando. Desecha la hoja de laurel.
  • Rellena los chiles con la mezcla de tomate; ponle encima el queso. Colócalos, en una sola capa y con el relleno hacia arriba, en una fuente para hornear rociada con aceite en aerosol.
  • Hornea los chiles durante 15 min. o hasta que el queso se derrita.

Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHILES POBLANOS RELLENOS AL HORNO



Chiles poblanos rellenos al horno image

Los poblanos rellenos resultan más fáciles al horno.

Provided by My Food and Family

Categories     Recetas de cena

Time 45m

Yield 8 porciones

Number Of Ingredients 9

2 cucharadas de aceite de oliva
1 cebolla pequeña, picada
2 dientes de ajo, bien picados
2 tomates (jitomates) grandes, sin semillas y picados
2 latas (11 oz cada una) de maíz (elote), escurrido
1 paquete (6 oz) de jamón ahumado OSCAR MAYER Smoked Ham, picado
1 hoja de laurel
8 chiles poblanos asados, pelados y sin semillas
1 paquete (8 oz) de quesos cheddar y monterrey desmenuzados KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Calienta el horno a 350ºF.
  • Calienta el aceite en una olla mediana a fuego medio. Agrega la cebolla y el ajo; cocina por 2 min., revolviendo frecuentemente. Incorpora los tomates, el elote, el jamón y la hoja de laurel. Cocina durante 10 min., revolviendo de vez en cuando. Desecha la hoja de laurel.
  • Rellena los chiles con la mezcla de tomate; ponle encima el queso. Colócalos, en una sola capa y con el relleno hacia arriba, en una fuente para hornear rociada con aceite en aerosol.
  • Hornea los chiles durante 15 min. o hasta que el queso se derrita.

Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLASSIC CHILI POBLANO RELLENOS



Classic Chili Poblano Rellenos image

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4-5

Number Of Ingredients 10

8 -10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

Steps:

  • Roast the chiles:.
  • Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  • Keep the broiler on.
  • Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  • In a large saucepan, heat 1/2" of shortening till very hot.
  • Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  • Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  • Serve immediately, accompanied by your favorite salsa. Enjoy!

Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38

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