Tuesday, October 13, 2009

Chile Relleno Two's-day

Since today is Two's-day, I'm going to show you 2 ways to enjoy chiles rellenos.  I'm considering making Two's-day a regular feature.   Every Two's-day, I will feature 2 ways to enjoy a recipe or a single ingredient. (What do you think? Is that something you would like?)  

Chiles Rellenos, just might be my favorite Mexican dish.  Roasted poblano peppers, stuffed with delicious queso fresco, coated with eggs and fried in oil.  Simply wonderful, served with a side of refried beans and mexican rice.

My grandpa made great chiles rellenos using Anaheim chilies and American cheese.  But in Mexico, Poblano peppers seem to be the chile of choice.  I like to use queso fresco, but a lot of cheeses work in this recipe.  Oaxaca cheese, string cheese, mozzarella or even a Mexican cheese blend will do, just slice or grate it.

Now for the twist to my chile relleno recipe...(drumroll)...Chile Relleno Soup!  I have never seen or eaten anything like this.  Its chiles rellenos in a very simple broth, but hubby describes it as being the epitome of Mexican comfort food.  (And I agree!) This is how my mother-in-law serves her chiles rellenos and I strongly urge that you try this recipe.

Chiles Rellenos

Ingredients:

  • 4 to 6 Poblano Peppers
  • 1 Queso Fresco, crumbled
  • 1/2 cup flour
  • 3 large eggs, room temperature
  • Vegetable oil for frying


Directions:
Heat a griddle over high heat. Arrange the poblano peppers on the griddle.


Roast the poblano peppers until the skin has blistered on both sides.


Place the peppers in a plastic bag. Set aside for about 10 minutes.


Remove skin from peppers.


Make a small incision on the side of each pepper. Using a small spoon, remove seeds from peppers.


Spoon 1 to 2 heaping tablespoons of crumbled cheese inside of each pepper.


Don't worry if the incision is too big. You can secure each chile pepper with a toothpick.  (Just remember to tell your guests to be careful!)


Place flour in a shallow bowl. Lightly coat chili peppers with flour. Set chilies aside.



Pour enough oil into a large skillet to measure 1-inch. Heat over medium-high heat.

Immediately, seperate the egg whites and yolks. Beat the egg whites, on medium speed of an electric mixer, until nice and fluffy. Beat in egg yolks just until combined.


Dip chili peppers, one at a time, in egg mixture.


Carefully place chili peppers in oil. Fry in oil until golden brown on both sides. Place chili peppers on a paper towel lined plate.


Serve with Mexican Rice and/or refried beans. Enjoy!!!


---------------------------------------------------------------------------------------------------------------------------

Chile Relleno Soup:

Ingredients:

  • Chiles Rellenos
  • 2 tablespoons chopped onion
  • 1 medium tomato, chopped
  • 3 cups chicken broth or water
  • Mexican Rice


Directions:
In a deep skillet, heat one tablespoon oil over medium-high heat. Add chopped onion and tomato; saute one minute.

Pour 3 cups of chicken broth over the onion and tomato.  If using water, add 1 teaspoon of chicken bouillon.  Add chiles rellenos.


Reduce heat to low. Cover the chiles rellenos and let simmer 10 minutes.

To serve, spoon one serving of Mexican rice into a bowl. Top with a chile relleno.


Spoon broth over chile relleno and rice.  Enjoy!!!




With Love,
Leslie Limon

Printable Recipe

10 comments:

  1. Yum! This sounds really good. And, I love your recipe for Mexican rice.

    ReplyDelete
  2. Oh, my total favorite. we usually make a red sauce with tomatoes, jalapenos, garlic and water and pour it over the fried chiles --- this is how his mom learned to make it in oaxaca. yum.

    ReplyDelete
  3. I made your mexican rice last night...and family came over...for pollo asado....and everyone ate all the rice....ohhh yeah! Taste like i've been making it for years.....cant wait to try something else! Tres Leche cake is on my list! yummmy

    ReplyDelete
  4. Yum! I just read all of your posts and I can't decide what to make first. :) I live in Toluca with my hubby of 7 years and my 2 kids. Love hearing about other American's living in Mexico. Gets lonely here sometimes.

    ReplyDelete
  5. I'd love two's days! I'd love it because I wouldn't get just ONE of your awesome recipies but TWO and that's super-duper! :P

    AND ! OOOHHHhhhhh so THAT's how you get the egg mixture to stick! Flour! LOL Leslie I've been trying to get these right for my husband for the past year (in the beginning I had no clue and actually just beat the egg with a fork (gross turnout.) :P These days I had everything except this FLOUR trick! So next time I do it my egg-foam won't just roll right off - but actually STICK! Well that's just too great. :)

    You ARE my Cooking Queen - Thank You! :)

    ReplyDelete
  6. GRINGA: One of the main purposes of this blog is to help other Gringas married to Mexicans, learn how to make the food that the hubbys love so much.

    ReplyDelete
  7. Leslie! These chiles look soooo so good! In my house we treat them as specialties because my mom's family makes these AMAZING chiles but we don't get to eat them often, and now that i'm spending a year abroad as an exchange student i don't even get to have them every once in a while! I've been dying to try your recipe, but here in Europe i don't think they sell Poblano peppers, so is there any other more common kind of pepper that would work as well?

    ReplyDelete
  8. I was looking around for a chile relleno recipe and found your blog... thanks so much! I've been trying to prepare Mexican food lately and learning Spanish online at Babbel.com (http://www.babbel.com) -- it's cool to learn the language and cuisine in tandem.

    ReplyDelete
  9. I never saw chiler rellenos in broth, it has to be delicious!

    ReplyDelete
  10. Lilia EvangelistaJune 18, 2011 at 7:08 PM

    Oh so good... Pero son bien laboriosos... 

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...