SOUTHWEST SCOTCH EGG RELLENOS
Scotch Eggs are hard cooked eggs covered in sausage and deep fried, and Chile Rellenos are cheese stuffed green chili's that are battered and deep fried. I have created a collision of flavors by wrapping a hard cooked egg with cheddar and spicy cream cheese, a whole green chili, and spicy sausage. An explosion of flavors and textures that leaves you craving more...
Provided by robynleewade
Categories Mexican
Time 1h20m
Yield 6 Entrees, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
- While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
- Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
- Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
- Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
- Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
- The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!
Nutrition Facts : Calories 695.9, Fat 45.8, SaturatedFat 19.1, Cholesterol 353.1, Sodium 1430, Carbohydrate 39.4, Fiber 5.5, Sugar 6.9, Protein 33.1
FORTNUM AND MASONS AUTHENTIC SCOTCH EGGS WITH SAUSAGE AND HERBS
Freshly boiled eggs are encased in a herb flavoured sausage "jacket" and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store "Fortnum & Mason" in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with "chopped or minced" pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. NB: You can use quail's eggs with great results too - perfect for an elegant appetiser or starter. (The optional mixed spice is for those who like a spicy meat coating, it is mentioned in some old recipes, but I don't always use it.)
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4 Scotch Eggs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 5 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk.
- Beat the fifth egg in a shallow plate and leave to one side. Put the flour in another shallow plate with a good seasoning of salt and pepper, and then put the breadcrumbs on another plate.
- Add the herbs, mace and spring onions to the sausage meat, mix well with your hands and then divide into 4 portions. (Add the optional mixed spice at this stage if using.) Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausage meat around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs.
- Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds.
- Fry the coated eggs for about 8 to 10 minutes, turning them until they are brown all over and the sausage meat is cooked. Drain quickly on kitchen paper and leave to cool.
- When the Scotch eggs are completely cold you can keep them in the fridge until you are ready to transport them.
- You could use the same recipe for quails eggs (obviously using more of the tiny eggs) and this would make an elegant gourmet picnic starter with some pretty salad leaves and some mustard dressing.
Nutrition Facts : Calories 314.7, Fat 20.9, SaturatedFat 6.8, Cholesterol 245.1, Sodium 532.1, Carbohydrate 13, Fiber 0.6, Sugar 1.1, Protein 17.3
EASY CHILE RELLENO EGG ROLLS
I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!
Provided by MizzWycked
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
- Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
- Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
- Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g
SOUTHWESTERN CHILE RELLENOS
This is a delicious new take on an old favorite. Appropriate for an appetizer, super for supper, and pleasurable for parties. This came from the editors of favorite name brand recipes. You are bound to love it.
Provided by FLUFFSTER
Categories High In...
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To seed chiles, cut each chile in half lengthwise using scissors or knife. Carefully scrape out and discard seeds. Rinse chiles well; drain. Pat dry with paper towels. (wear gloves when handling chiles to prevent irritation to hands and eyes).
- Combine olive oil, salt, white pepper, and cloves in a small bowl. Add chiles; toss to coat. Let stand at room temperature 1 hour. Combine both cheeses in another small bowl.
- For each chile rellano, place 1 chile half in center of 1 egg roll wrapper; top with 1/4 cup cheese mixture. Beat egg yolk and water in small cup; brush edges of egg roll wrapper with mixture.
- Fold two opposite edges over filling, overlapping edges; press together, working out any air bubbles. Press ends together. Fold ends under and pinch to seal. Repeat with remaining chiles, egg roll wrappers and cheese mixture.
- Heat 1/2 inch vegetable oil in large, heavy saucepan over medium-high heat until oil reaches 375 degrees; adjust heat to maintain temperature. Fry chiles rellanos, a few at a time, in hot oil 2 to 3 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
- Note: cooking time doesn't include the 1 hour standing time.
Nutrition Facts : Calories 503.7, Fat 24.4, SaturatedFat 12.4, Cholesterol 93.1, Sodium 957.3, Carbohydrate 48.3, Fiber 2, Sugar 2.2, Protein 22.6
AUTHENTIC CHILE RELLENOS
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
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
STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)
Make and share this Stuffed Zucchini (Zapallitos Rellenos) recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
- Set aside to cool.
- Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
- Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
- Slice the zucchini in two lengthwise and scoop out the pulp.
- Chop the pulp coarsely and stir into the bread crumb mixture.
- Fill the zucchini shells with the mixture.
- For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 276.6, Fat 16.5, SaturatedFat 6, Cholesterol 72.4, Sodium 281.3, Carbohydrate 25.6, Fiber 2.5, Sugar 4.1, Protein 7.5
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