Best Four Cheese Chiles Rellenos Recipes

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CHILES RELLENOS WITH CHEESE SAUCE



Chiles Rellenos With Cheese Sauce image

These chilies are filled with wonderful melted cheese and coated in a rich beaten egg mixture. Growing up in a state with no Latino population, I didn't taste these little beauties until I was 12 years old. It was love at first bite. I still love them and they're one of my favorite foods.

Provided by Sandy in Oklahoma

Categories     Cheese

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

2 (27 ounce) cans whole green chilies
8 ounces monterey jack cheese, cut into 1x2-inch strips
3 eggs, separated
3 tablespoons all-purpose flour
vegetable oil
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup cheddar cheese or 1 cup longhorn cheese, shredded

Steps:

  • Slit chilies open crosswise below stems.
  • Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
  • ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain.
  • Place on serving plate and spoon cheese sauce over the top.
  • Cheese sauce:.
  • Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.

Nutrition Facts : Calories 536.7, Fat 32.1, SaturatedFat 19, Cholesterol 212.5, Sodium 634.5, Carbohydrate 37.9, Fiber 4.8, Sugar 16.2, Protein 29.7

CHILE RELLENOS



Chile Rellenos image

Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.

Provided by PANCHITA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 10

12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
½ cup all-purpose flour for coating

Steps:

  • Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
  • In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
  • Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 52.3 g, Cholesterol 170.6 mg, Fat 42.3 g, Fiber 3.3 g, Protein 39.2 g, SaturatedFat 25.3 g, Sodium 1746.4 mg, Sugar 10.8 g

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

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