Showing posts with label Chiles Rellenos. Show all posts
Banana Peppers
Growing up, Pappy's Chiles Rellenos were the only kind I knew.  They were never too spicy.  The coating was always crisp.  And the combination of Queso Fresco and American cheese was the perfect filling.

It wasn't until I married Hubby that I learned that Chiles Rellenos were traditionally made with poblano peppers covered in a batter made solely with eggs.

Pappy made his Chiles Rellenos with Anaheim peppers and coated them with a flour, milk and egg batter.

As much as I have come to love the more traditional Chiles Rellenos, my grandpa's Chiles are still my favorites.  Although, I have made one teeny, tiny change to the batter by substituting beer for the milk.  And well, we all know that beer makes everything better, right?

 
Beer Batter Fried Chiles Rellenos

Ingredients:
  • 12 Anaheim or Banana Peppers  (I couldn't find Anaheims)
  • Queso Fresco
  • 12 slices American Cheese 
  • 2 cups flour
  • 1 teaspoon salt
  • 2 eggs
  • 1-3/4 to 2 cups very cold beer
  • 1 cup vegetable oil (for frying)

Directions:
Roast the chilies on a comal or griddle over medium-high heat until the skin is slightly charred and begins to blister.



Wrap the roasted chilies in a plastic or paper bag for about 5 to 10 minutes.  This allows the chilies to sweat and makes removing the skin much easier. 



 Remove the chilies from the plastic bag and peel off the charred skin.



 Cut the chilies down the side.  Remove the seeds.



Stuff the chilies with queso fresco and one slice of American cheese, cut into thirds.  Close chilies and secure with a toothpick. 



Prepare the Beer Batter by combining the flour, salt, eggs and beer.  Add just enough beer so that the batter resembles thin pancake batter.  Set aside.
 


Dredge the stuffed chilies in flour, making sure they're evenly coated.  Shake off excess flour.  This would be an excellent time to start heating a skillet filled with 1 cup of vegetable oil over medium heat.



Dip the chilies in the beer batter until evenly coated.
 


Carefully lay the chilies in the skillet (no more than 3 or 4 at a time) and let fry in the hot oil until golden brown on both sides.   Transfer the chilies to a heatproof plate lined with paper towels to drain excess oil, while you continue to fry the remaining chilies.



Serve with Mexican Rice and Refried Beans.  Enjoy!!!  




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Linking up with Girlichef & E Kat's Kitchen for Friday Potluck!

friday potluck guest host girlichef

Beer Batter Fried Chiles Rellenos

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Nick, my son and grillmaster!

 I know that many of my friends NOB (North of the Border) are getting ready to fire up the grill this holiday weekend and I've got a recipe that you just have to try...Chiles Güeros Rellenos y Asados (Grilled & Stuffed Yellow Peppers).

This recipe has been sitting in my drafts folder for a couple of months, because the photographs really aren't that pretty.  But the chilies themselves are so sweet and tender with just enough heat to leave you wanting more, that I couldn't keep this recipe hidden any longer.

Chiles Güeros are a must when hosting a Carne Asada, but you can also make them on your stovetop. There really isn't much to this recipe besides the chilies and the cheese.  Traditionally, Chiles Güeros are prepared with Queso Fresco, but you could also use Oaxaca or Asadero Cheese, which is what I prefer.  I love how the cheese just oozes out with every bite.

I bet you can't eat just one! 

    
Chiles Güeros Rellenos y Asados
(Roasted Stuffed Yellow Peppers)


Ingredients:
Yellow Peppers (You'll need at least 2 or 3 per person)
Oaxaca or Asadero cheese or Queso Fresco

Directions:
Cut the chilies open lengthwise.  With the help of a spoon, carefully scrape out the veins and seeds.





Stuff the chilies with lots of cheese.  If you're worried that the cheese will fall out, you can close the chilies and secure with a toothpick. 




Roast the chilies on the grill or comal over a low flame, turning occasionally until the cheese has completely melted and the chilies are tender.

No toothpicks!  I'm a rebel! :P


Remove the chilies from the heat and transfer to a heatproof plate.



Serve with Carne Asada, Cooked Beans and Mexican Rice.  Enjoy!!!




Roasted Stuffed Yellow Peppers

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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!!!


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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

Chile Relleno Two's-day

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