relleno

Cheese Chile Relleno recipe from Pati&#039;s Mexican Table Season 9, Episode 1 &quot;Tucson: Gateway to Sonora&quot;

Cheese Chile Relleno

fresh anaheim chiles (about 3 pounds)

queso Oaxaca

all purpose flour

eggs (separated)

Vegetable oil (for frying)

Chubby flour tortillas (or store-bought flour tortillas)

Shredded cabbage

Colorado chile salsa

Mexican crema

queso Cotija or queso fresco

Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.

Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

First, prepare the chiles for stuffing:

Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.

Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Second, stuff your chiles:

In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Third, prepare your batter:

In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.

(Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)

To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Fourth, batter and fry the chiles:

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Easy Chile Relleno Casserole

whole green chiles

jack cheese (, grated)

cheddar cheese (, grated)

eggs

milk

salt

black pepper

Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles&nbsp; in the bottom of the dish.

Sprinkle chiles with HALF of the grated jack and cheddar cheeses.&nbsp; Add remaining green chiles in another layer on top of the cheese.&nbsp;Top with remaining jack and cheddar cheeses.

In a small bowl, whisk together eggs, flour, milk and salt until fully blended.&nbsp; Pour this mixture over the casserole, distributing evenly.

Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.&nbsp; Remove dish from oven and transfer to a wire rack.&nbsp; Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

Serve this Relleno de Mofongo (Mofongo Stuffing) on the side or use as a stuffing for your turkey, pernil or chicken. Simple, easy to make and delicious!

Relleno de Mofongo (Mofongo Stuffing)

green plantains (peeled)

garlic

green bell pepper

red bell pepper

onion (cut in half and then sliced)

3.5 oz bag of chicharron

chicken broth

tbsp butter

¼ cup oil (plus more for frying)

salt and pepper (to taste)

Cut the ends off plantains. Using a knife score each plantain down the middle just below the skin and peel the skin off.Cut the plantains in half, then horizontally down the middle and then into smaller pieces.

Add enough oil to a pot and heat over medium heat. When the oil is heated through, add half the plantain pieces and fry until slightly golden brown.Using a slotted spoon, remove the pieces and drain excess oil on a plate lined with paper towels. Fry the other half of the plantain pieces.

Peeling and Frying Plantains

Once the plantain pieces are all cooked, add them to a mixing bowl. Mash them using a potato masher. Note: You can also use a food processor and then transfer to a mixing bowl to add all the other ingredients.

Mashing the Plantains

Add a tablespoon of oil to a pan and heat over medium heat. Add the peppers and onions. Cook until the onions are slightly translucent. Add the veggies to the mixing bowl of mashed plantains.

Saute the Vegetables

Add the pork rinds to a food processor and chop for a few seconds to break down into smaller pieces or add to a ziploc bag and mash using a mallet.Add the chicharron to the bowl.

Mash the Chicharron

Add the garlic to a small chopper and chop finely or mash in a pilon (mortar and pestle).

Add the garlic, oil, melted butter and chicken broth to the bowl and stir well. Season with salt and pepper to taste.

Garlic

Add the plantain mixture to a casserole and bake in a 375 degree oven for 25 minutes or until golden brown.

Assembly

Omg absolutely the best Puerto Rican recipes ever ..I am always looking for a better way to cook Puerto Rican food or other versions from other people ..I have to say this is amazing 
Thank you for sharing your recipes with us 👍

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Cheese Chile Relleno

Easy Chile Relleno Casserole

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