grated 5 eggs 1/3 cup all-purpose flour 1 2/3 cups half and half 4 ounces canned diced green chilies -- drained 1/4 cup picante sauce Preheat oven to 375?. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.
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LINKS BELOW: Thank you for the love, los amo! I hope you all enjoy my versions of chile rellenos, let me know how you make them and i'll def give them a try on my spare time :)
Hugs&kisses, Gaby
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CHILE RELLENO TORTA ???????????? Get this from Tacos El Fogon in Bellflower
TORTA DE CHILE RELLENO EN SALSA AHOGADA LA NÚMERO 1 PARA MI PALADAR! #recetas #cocinar
Torta campeona
Sin más ni más mi raza la torta número uno de mi Top 5 es la TORTA DE CHILE RELLENO EN SALSA AHOGADA.
Una explosión de sabores en mi boca señoras y señores, la combinación de todos los ingredientes es una es una locura en cada bocado, ¡y las orejitas curtidas le dan un toque perrón ni pa que mi querida raza!! ¡La segunda salsa picosita le da el toque final de sabor para los que nos gusta enchilarnos! #recetas #Pastormasterchef #cocinar
Hey Everyone! Today I want to show you Exactly how the make the most perfectly Delicious chile rellenos! These are so amazing! If you don't know what they are, it's a poblano pepper that has been chard to remove all of its skin then simply stuffed with cheese and fried in a whipped egg batter! The secret to always having your chile rellenos not be overly spicy is by removing the whole stem and seeds out. It's a very quick and easy recipe so let me show you how! Enjoy!
Ingredients: 6 Poblano Peppers 8 oz Monterey Jack Cheese 1/4 cup flour 8 Eggs seperated oil for frying
Roast the peppers on an open fire to char the skin. Place the peppers in a plastic bag and allow them to sweat about 10 minutes. Remove as much of the skin off as possible using a serrated knife. Carefully remove the stem off the chile and remove any seeds inside. Fill the chile with about 2 cut up pieces of your cheese. Flour the chiles lightly on a baking pan.
To start your egg batter simply divide 8 egg whites from your yolks. Make sure that your eggs are at room temperature in order to get the most volume possible when egg whites are being whipped. Whip the egg whites on a high speed until they have tripled in volume and become stiff. Very quickly add the yolks and turn off immediately.
Warm about 3 tablespoons of oil in a small saute pan under medium heat. Dip half of your stuffed chile into the egg mixture and carefully place it in the hot oil. Quickly move your pan around to fry all the edges and if there isn't too much oil, flip your chile like a hotcake. Place golden brown chiles on a cooling rack.
To make the salsa simply boil ingredients together about 10 minutes. Drain the liquid out and blend everything together with salt, oregano and pepper.
Enjoy these chiles hot!
If you wanted to fill these with beef, check out this video for the meat filling recipe: