CHILES RELLENOS ❤
PICADILLO CON PAPAS
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to make CHILE RELLENOS CASSEROLE! / STEP by STEP ❤
There are different ways of making Chiles Rellenos, if you love them but think they take to much work, then this casserole dish is for you, this is the simplified version of the stuffed Chiles Rellenos, you can roast your chiles ahead of time then just put them together when your ready to have them and you can get creative by putting together your favorite filling. It'll always be a hit in your home. ❤
INGREDIENTS FOR MEAT FILLING
8 large poblano peppers (roasted, seeds, veins and charred skin removed)
1 lb.80/20 ground beef
1/4 small onion (diced)
2 medium green onions (white and green)
1 small carrot (diced small)
1/2 tsp whole cumin
1/2 tsp peppercorns
3 large garlic cloves
1 large Roma tomato
2 tsp paprika
1 Tbsp tomato paste
Salt (to your liking)
1 medium russet potato (diced small)
small bunch cilantro (chopped fine)
1 & 1/2 C. water
20 oz. Monterey jack cheese (grated)
2 C. Colby jack cheese (grated)
EGG BATTER INGREDIENTS
5 eggs (well beaten)
1 C. half & half
2 Tbsp All purpose flour
1 tsp salt (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to make CHILES RELLENOS recipe | Authentic Mexican Food | Villa Cocina
#chilesrellenos #mexicanfood #villacocina
Chiles rellenos is a Mexican dish that originated in the city of Puebla. There are many ways to make this recipe. For example, different peppers can be used but I grew up having it with chiles poblanos. The stuffing can also vary, some are stuffed with cheese and others just with the meat. This recipe is incredibly delicious, it's completely worth the effort.
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Chiles rellenos recipe
Makes: 4 peppers
Roast tomatoes
1 1/2 lbs roma tomatoes
2 TBSP avocado oil:
Chiles
4 ea poblano peppers
Filling
2 TBSP oil, avocado
1 lb oz pork chorizo:
1/2 white onion, medium (diced)
Salt to taste (I did not need any)
Stuff the chiles
with cooked chorizo
6 oz oaxaca cheese or Mozzarella :
Coat peppers
5 ea eggs, large
1/2 cup almond flour:
Sauce
1 ea corn tortilla, fried
Blend
Roasted roma tomatoes
1/4 ea white onion, medium
4 ea garlic cloves
2 tsp dried mexican oregano:
1/2 tsp cumin, whole:
1/2 tsp whole black peppercorns :
1 1/2 cups chicken broth, low sodium
Fried tortilla
Sauté the sauce
2 TBSP avocado oil
1/2 bunch cilantro
Season the sauce
Salt to taste (I did 1 1/2 tsp kosher salt):
Avocado oil as needed/ for frying
Links mentioned in video:
Homemade pork chorizo:
Chiles rellenos with cheese:
Mexican Rice:
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Still can’t make the perfect CHILE RELLENOS? Well let me show you how to MASTER this easy recipe!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are going to master how to make Chile rellenos just in case you still can’t make them to perfection! A good Chile rellenos has to have the best filling and of course the egg batter this is a recipe that was passed down to me, from my great grandma to my grandma to my mom to me and now not only to my daughter but to you too! This recipe has been shared with you from the beginning back in 2017 and I tried to switch it and make it better but tbh I just keep coming back to this one because this is just the best, it has flavor from the inside all the way to the outside ☺️ I hope you enjoy it as much as we do, ????and as always if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅Tip: get the prettiest Chile poblano as well as the ones with a strong stem ????
Ingredients: 6 servings
6 Chile poblanos
2 lbs queso Oaxaca
3 tbsp APF plus more for dusting
Oil for frying
6 eggs at room temp
1/2 tsp salt
For the salsa:
4 roma tomatoes
5 Chile arbol
2 chile serranos
3 garlic cloves
1/4 onion
1/2 tsp oregano
1 tsp chicken bouillon
Salt to taste
1 cup water
For the stuffing:
1/2 onion finely chopped
2 rom tomatoes finely chopped
1-2 jalapeños or serranos finely chopped
1 serving of love????
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Recipes in Spanish:
#chilerelleno #stuffedpeppers #mexicanrecipes
CHILES RELLENOS | How To Make Chiles Rellenos | Recipes From My Cookbook
Today I am showing you how to make chiles rellenos which are a Mexican style stuffed and fried poblano pepper. I am taking a page right out of my cookbook and showing you an easy recipe.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #chilesrellenos
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______________________________
0:00 Intro
0:12 Prep The Peppers
2:48 Stuff The Peppers
3:06 My Cookbook
3:47 Egg Batter Mix
4:15 Dredge Coat and Fry
_______________________________
⭐️ CHILE RELLENOS (PICADILLO)
⭐️ CHILE RELLENOS (Potato and Cheese)
⭐️MEXICAN RICE RECIPE
INGREDIENTS
1 lb (454 g) fresh poblano peppers (5 to 6 peppers)
6 chilled large eggs (separated whites from yolks)
1/2 cup all-purpose flour (dredging for stuffed peppers)
1 lb (454 g) russet potatoes
1 clove of garlic
1 1/2 Tbsp (21 g) unsalted butter
8 oz (227 g) mozzarella cheese shredded
salt and pepper to taste
Enough oil to fill frying pan a half-inch deep
12 toothpicks
HOW TO PREPARE THE PEPPERS
- Completely char the skin of the poblano peppers by placing them directly on your stovetop burner flame and turning until the outside skin is charred and blistered
NOTE: Try to char skin quickly as this process can overcook the peppers making it difficult to stuff late. Also, be sure to work in a well-ventilated area or working space when charring.
- Place all charred peppers in a large bowl, cover with cling film and allow to set for 15 to 20 minutes
NOTE: rub oil all over the skin of your hands or wear disposable gloves when handling the peppers to avoid skin or eye irritation
- After charred peppers have set, start peeling and wiping off the charred skin
- After peeling off the charred skin, make a small vertical slit, be sure not to pierce the backside of the pepper
- Now remove all the seeds from the inside of the pepper, rinse and pat dry
- Set peppers aside until ready to stuff
POTATO CHEESE FILLING
- Peel, rinse, and chop potatoes into large chunks
- In a pot add peeled chopped potatoes, one clove of peeled garlic, and water covering the potatoes by half an inch
- Bring the pot to a boil and cook potatoes until fork tender
- Once potatoes are tender, drain the water and return to the pot
- Now add unsalted butter, salt, pepper to the potatoes and mash well
NOTE: I also like to add smoked paprika and sautéed onions for extra flavor
- Once mashed potatoes are cooled add shredded cheese and combine well
STUFFED PEPPERS PREPARATION
- Take each cleaned pepper and stuff with potato cheese filling
- Now take two toothpicks, close and secure seam
- On a large plate add all-purpose flour
- Now completely dredge and coat each stuffed pepper
NOTE: Dredging stuffed peppers with flour will help the egg batter adhere to the stuffed pepper.
EGG BATTER PREPARATION
- Between two bowls, divide and remove egg yolks from egg whites
- In a large chilled bowl add the egg whites
- With a hand mixer beat until stiff peaks start to form
- Once stiff peaks form, add egg yolks one by one and continue mixing until combined well
COOKING STUFFED PEPPERS
- Take each stuffed and dredged pepper and dip into egg batter coating it completely
- Then quickly and carefully place in a preheated pan with oil to fry
NOTE: Fry oil should be at 350 ºF / 176 ºC
- Once the first side is cooked and golden brown, using 2 spatulas, carefully flip to the other side
- Continue to fry each stuffed and battered pepper until the egg batter is cooked and golden brown
- Once your chiles rellenos are cooked, BE SURE to remove toothpicks before serving and eating
- Enjoy with a side of Mexican Rice and salad
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CHILE RELLENO BAKE: Everything You Love About Chile Rellenos in a Casserole/Plus Chorizo
This Chile Relleno Bake has everything you love about chile rellenos, but it's so much easier to make. So, if you haven't quite mastered making rellenos, or if you just don't have the time, this recipe is for you. It simplifies the process because it's in casserole form.
Normally, when I make chile rellenos, I use Hatch green chile (which you can absolutely use for this recipe & I highly recommend it). But for the purposes of this video, I used poblano chiles because they're easier to find year round.
Chile Relleno Bake
6-8 poblano chiles (roasted, peeled, stems & seeds removed)
*cooked chorizo or ground beef optional
1 lb. melting cheese of your choice, shredded (I used Oaxaca & Monterey Jack)
approx. 1/4 cup diced onion
6 large eggs
1 tsp. salt
1 cup whole milk
1/2 cup all purpose flour
Preheat oven to 350º & grease a baking dish with non-stick cooking spray. (I used a 9x13 baking dish, but I recommend a smaller one if using only 6 poblano chiles.)
Separate egg yolks from whites, placing whites in larger mixing bowl, and yolks in medium size mixing bowl. With electric hand mixer, beat whites until stiff peaks form.
Add salt & milk to yolks and mix to combine. Add in flour a little at a time, while whisking, until all the flour is incorporated into the yolk mixture smoothly.
Pour yolk mixture into fluffed whites, and mix with a spatula until just barely combined. (This insures batter will stay airy.)
Pour just enough batter into baking dish to coat the bottom & spread out evenly.
One by one, stuff chiles with shredded cheese, cooked chorizo/beef, & diced onion, then place in baking dish.
Cover stuffed chiles with remaining batter and spread evenly across the top making sure everything is covered.
Sprinkle with additional shredded cheese. Bake at 350º approx. 30 mins. until edges are golden brown and cheese is melted. Remove from oven and let set 8-10 minutes before cutting into it. Enjoy!
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