Best Chilli Rellenos Recipes

Chilli Rellenos Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 13

4 Pasilla, poblano or anaheim chilies
1 pound queso fresco cheese or Mexican 4 cheese blend
3 eggs
1 tablespoon flour
1 cup oil
FOR THE SAUCE
4 roma tomatoes
1 cup water
1/2 tablespoon minced garlic
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon flour
1 tablespoon chopped oregano leaves

Steps:

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter. Tomato sauce: Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Pour the tomato sauce over the cooked chile Rellenos on the serving platter and serve.

VEGETARIAN STUFFED CHILLI RELLENOS image

Categories Vegetable

Yield 6 chilis

Number Of Ingredients 11

6 large poblano chiles or green bell peppers
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
1/2 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 28 ounce can vegetarian black beans, drained
12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
salt, to taste
freshly ground black pepper, to taste

Steps:

Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes. Remove from grill and serve at once. Enjoy your vegetarian chilie rellenos!