Best Senor Picos Baked Chile Rellenos Recipes

SENOR PICO'S BAKED CHILE RELLENOS

Steps:

• Rinse the chiles and discard the seeds.
• Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
• Dust the chiles with flour.
• Beat egg whites until stiff.
• Beat egg yolks and fold into whites.
• Add melted butter (should not be hot) to the egg mixture.
• Grease generously a 8x8 baking dish.
• Pour a thick coating of batter on bottom of dish.
• Place chiles on top of batter, and spoon remaining batter over chiles.
• Bake at 375° for 15 minutes.
• Top with Picante sauce.

BAKED HATCH CHILE RELLENOS

Steps:

• *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
• **Queso fresco in really too mild.
• Use the goat cheese even though it’s not authentic!
• Preheat oven to 350 degrees F.
• Spray a 9"x13" baking dish with nonstick spray.
• Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• Add corn and salt and pepper to taste, and continue to saute until corn is done.
• Add cilantro, adjust seasoning, and set aside to cool.
• Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• Remove chiles from water, drain well, and wipe dry inside and out.
• Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• Place stuffed chiles in prepared baking dish, open side up.
• Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• Serve with Mexican rice, refried beans, and hot corn tortillas.

TRADITIONAL CHILES RELLENOS

Steps:

• Rinse the chiles.
• Preheat your oven to broil.
• Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
• Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
• When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
• Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
• After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
• Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
• Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
• Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
• Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
• Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
• Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

CHILE RELLENOS

Steps:

• For the Sauce:.
• Combine the tomatoes, garlic and onion in a food processor and process until liquid.
• Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
• Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
• For the chiles:.
• Place the chiles on a baking sheet in a 450°F oven, turning occasionally, until the peels begin to brown and blister all over.
• Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
• After this time, carefully peel the skins away but keeping the chiles intact, including stems.
• Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
• Roll the filled chiles in flour and evenly coat; set aside.
• Beat the egg whites in a bowl until stiff.
• In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
• Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
• Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
• Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
• Repeat with remaining chiles.
• Remove any toothpicks that you may have used!
• Serve topped with the sauce.

BAKED CHILES RELLENOS

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.