Best Eggplant And Manchego Filled Chile Relleno With Red Pepper Balsamic Sauce Recipes

JUNE'S CHILE RELLENOS

June's Chile Rellenos image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

Ingredients

3 cups smoked turkey or ham, ground
1 1/2 cups Colby, Jack or mozzarella, grated
1 small onion, finely chopped
Salt and freshly ground black pepper, 1 teaspoon salt
2 cloves garlic, finely chopped
2 eggs
1 cup milk
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons fajita seasoning
12 green chiles, roasted and peeled

Steps:

Mix turkey (or ham), cheese, and onion. Add salt, pepper, and garlic, to taste, and set mixture aside.
Mix eggs and milk together. Beat well and set aside.
Mix cornmeal, flour, fajita seasoning, and 1 teaspoon of salt together. Set aside.
Slit the chiles down the side just enough to remove the seeds and stuff with meat mixture. Roll chile in plain flour. Next, dip chile in egg and milk mixture then roll the chile in cornmeal and flour mixture. Repeat dipping chile in milk and egg mixture, then roll again in cornmeal and flour mixture. Fry chiles in oil over medium heat in pan on stovetop until golden brown.

BOBBY FLAY'S EGGPLANT AND MANCHEGO CHILES RELLENOS WITH RED PEPPER-BALSAMIC SAUCE

Yield serves 6

Number Of Ingredients 27

Ingredients

3 Japanese eggplants, cut into 1/2-inch dice
4 cloves garlic, coarsely chopped
2 teaspoons finely chopped fresh oregano leaves, plus more for garnish
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups (6 ounces) grated Manchego cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 (12-ounce) bottle dark beer
3 large eggs
1/2 cup plus 2 tablespoons all-purpose flour, plus more for dredging
6 poblano peppers, roasted and carefully peeled (see Notes, page 22)
6 (6-inch) wooden skewers, soaked in water
1 1/2 cups white or yellow cornmeal
4 cups canola oil
Red Pepper Sauce (recipe follows)
Balsamic Reduction (recipe follows)
3 large red bell peppers, roasted and chopped (see Notes, page 22)
6 cloves roasted garlic
3 cloves fresh garlic, chopped
1 to 2 chipotle chiles in adobo, to taste
3 tablespoons red wine vinegar
1/4 cup canola oil
3 tablespoons crema, crème fraîche, or sour cream
Kosher salt and freshly ground black pepper
3 cups balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425°F.
Toss the eggplant, garlic, and oregano with the olive oil on a rimmed baking sheet, and season with salt and pepper. Roast, stirring once, until light golden brown and soft, about 20 minutes. Transfer to a bowl and let cool slightly. Then fold in the cheese and chopped parsley.
Whisk the beer, eggs, and flour together in a medium bowl until smooth, and season with salt and pepper.
Make a 3-inch slit lengthwise down the center of each chile, and carefully remove the seeds using a small spoon. Divide the eggplant filling among the chiles, compressing it into the shape of the pepper (the roasted chiles are very delicate and may begin to tear but will be fine). Thread a skewer through each slit to close.
Scoop about a cup of flour onto a plate, and season it with salt and pepper. Scoop the cornmeal onto a plate, and season it with salt and pepper. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into the beer batter and allow the excess to drain off. Then dredge the chiles in the cornmeal and tap off any excess.
Heat the canola oil to 370°F in a large frying pan or shallow pot. Fry the peppers in batches, turning them, until lightly browned, about 4 minutes. Drain on paper towels.
Ladle the Red Pepper Sauce onto the center of 6 plates, drizzle with some of the balsamic glaze and oregano leaves, and place the chiles rellenos on top. Garnish with parsley.
Combine the red peppers, roasted and fresh garlic, chipotle, vinegar, and oil in a blender and blend until smooth. Transfer to a bowl, whisk in the crema, and season with salt and pepper.
Bring the vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until thickened and reduced to about 3/4 cup, about 30 minutes. Stir in the honey and season with salt and pepper.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Cheese-Stuffed Peppers: Chile Rellenos image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 58m

Yield 8 servings of 2 peppers each

Number Of Ingredients 8

Ingredients

16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal

Steps:

Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
Transfer to a platter and let rest for 5 minutes before serving.