Best Crispy Chilli Relleno Recipes

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CRISPY CHILLI RELLENO



Crispy Chilli Relleno image

Make and share this Crispy Chilli Relleno recipe from Food.com.

Provided by redhawkfour

Categories     One Dish Meal

Time 17m

Yield 12 serving(s)

Number Of Ingredients 4

12 green chili peppers (the large can)
12 egg roll wraps
2 cups cheese
6 tablespoons oil (to equal 1/4 inch in bottom of pan that you are using)

Steps:

  • Wash the chilli's and cut them open, make sure that there are not any seeds left inside.
  • Get a cup of water and 2 plates ready. You'll want to start heating your oil up at this point once you get the folding of the wrappers down. It is a med. high heat. Too hot and the cheese won't melt but the wrapper will get crispy, too cold and you won't be able to do either.
  • Place one egg roll wrapper on the plate.
  • Place one chilli on the egg roll wrapper. Place the chilli long ways left to right.
  • Sprinkle with cheese, more cheese more melty!
  • Fold, the left and right side over the chilli. Use your finger in water, wipe a litte bit of water on the right and left side of the egg roll wrapper that is on the inside of your soon to be pocket.
  • Bring the back of the egg roll wrapper up and over the left and right side. Slide some water over this part too.
  • Bring the front over the back and seal.
  • Once your oil is hot enough, place the package in the oil and allow to cook for a few moments on each side. They should get crispy and a nice brown bubbly color.
  • (We split our egg roll wrapper package and chilli can into 2. We'll have the 2nd half a week or so later.).
  • You can also make your own egg roll wrappers with the following recipe, although I haven't actually tried it.
  • 2 C flour, 3/4 C water and 1/2 teaspoons salt.
  • In food processor (I'm sure you can use a blender), process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 3-4" squares.

Nutrition Facts : Calories 233.6, Fat 12, SaturatedFat 3.9, Cholesterol 14.9, Sodium 368.1, Carbohydrate 24.4, Fiber 1.2, Sugar 2.3, Protein 7.7

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

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS



Cheese-Stuffed Chile Rellenos Egg Rolls image

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

Provided by Colorado Cookie

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 package egg roll wrap
3 cans whole green chilies
8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
1/2 box cornstarch
oil (for deep frying)

Steps:

  • Drain green chiles.
  • Sprinkle cornstarch on sheet pan.
  • Open up chile and place on egg roll wrapper with corner facing you.
  • Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  • Toss in cornstarch, dusting liberally.
  • (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  • Drain on paper towels and keep warm in 250 oven.
  • Serve as a side dish or appetizer with your favorite Mexican meal.
  • Add your favorite condi- ments/sauces.

REAL CHILES RELLENOS



Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

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, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g

AUTHENTIC CHILE RELLENOS



Authentic Chile Rellenos image

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO.

Provided by ditsyquoin

Categories     Mexican

Time 1h15m

Yield 6 peppers, 2-3 serving(s)

Number Of Ingredients 8

6 poblano chiles, Fresh
3/4 lb queso blanco
3 tablespoons flour
3 eggs, seperated
2 cups frying oil
1 (14 ounce) can diced tomatoes with juice (optional)
1 large onion, sliced (optional)
1 cup chicken broth (optional)

Steps:

  • Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
  • Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
  • Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
  • Slice each chili on one side from stem to bottom.
  • Remove most of the seeds and membranes. (If you like them really hot, omit this step).
  • Cut the cheese into 1/2 wide slices and as long as the chiles.
  • Stuff the cheese into each chile.
  • Roll in flour.
  • Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
  • Drop chiles into egg batter and fluff it around them.
  • Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
  • Drain on paper towels.
  • Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
  • Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.

Nutrition Facts : Calories 2131, Fat 225.5, SaturatedFat 30.6, Cholesterol 279, Sodium 116.2, Carbohydrate 22.2, Fiber 2.3, Sugar 7.2, Protein 13.3

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