How to make chile rellenos with cheese #recipe
Let's make chile rellenos. I will fill these with cheese, but picadillo or potato is another filling I like. These stuffed poblano peppers are a labor of love and so worth it.
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 enjoying the process of making home-cooked food.
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INGREDIENTS
4 poblano peppers
4 large eggs
8 oz Oaxaca cheese
1/2 cup all-purpose flour
1/2 tsp salt
cooking oil for frying
TOMATO BROTH
5 Roma tomatoes
3 cup water
2 cloves garlic
1/4 piece of a small onion
1 Tbsp tomato chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/4 tsp black pepper
salt to taste
How To Make Chile Rellenos
Dinner Recipe
Cooking At Home
Mexican Food Recipes
How to make CHILES RELLENOS with OAXACA CHEESE in TOMATO SAUCE | STUFFED POBLANO peppers with cheese
How to make chilles rellenos/stuffed poblano peppers. This recipe has been in my family for generations and I cherish it so much. The truth is stuffed peppers are so delicious and creative.
These peppers are stuffed with Oaxaca cheese and the tomato sauce is out of this world. We add a special ingredients that’s going to take this dish to another level. Chiles rellenos is so popular and is made in so many ways. Im so happy I get to share the one I love.
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Chiles rellenos recipe
Makes: 4 peppers
Chiles
Poblano peppers 4 ea
Eggs, large 5 ea
Oaxaca cheese 1 ea (12oz/340g)
All purpose flour 1/2 cup
Sauce
Roma tomatoes 4 ea (1lb 5oz)
White onion, medium 1/4 ea
Garlic cloves 3 ea
Water 1 1/2 cups
Chicken bouillon 1 TBSP
Dried oregano 1/2 tsp
Cumin, ground 1/4 tsp
Corn tortilla, fried 1 ea
Cilantro Small bunch
Salt to taste
Also need
Oil for cooking
More delicious recipes:
Chicken quesadillas:
Flour tortillas:
Lentil soup:
Horchata with cantaloupe:
Ceviche:
Cilantro lime:
Salsa:
Fish tacos:
For dessert:
Strawberries in cream:
Banana Bread:
Banana cheesecake danish:
Cheesecake brownies with rasp swirl:
Pumpkin cheesecake:
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The Best Chile Rellenos Recipe | How to Make Authentic Chile Rellenos
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Mexican Food, Chiles Rellenos, Stuffed Poblano Peppers Recipe!
Here you have another Mexican dish!! This one has to be my favorite dish of all times, I could eat them every week! Stuffed Poblano Peppers Mexican Style! So delicious!!
Ingredients for the peppers:
6 poblano peppers
4 large eggs
½ cup all purpose flour
+1 tbsp all purpose flour
½ tsp black pepper
1 tsp Salt
+vegetable oil for frying
+toothpick (2 per each peppers)
Ingredients For the filling:
1 lb ground meat
150 g Oaxaca Cheese
½ small Onion
1 roma tomato
1 cube chicken flavor bouillon
+½ tbsp vegetable oil
Ingredients For the tomato sauce:
5 roma tomatoes
Small chunk of Onion
1 garlic clove
1 cube chicken flavor bouillon
½ tsp dry Orégano
½ tbsp vegetable oil
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Shrimp Chile Rellenos | Chile Rellenos de Camarón y Queso
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make easy and delicious shrimp chile rellenos, this is my favorite way to eat a chile relleno Only because I’m not a big fan of egg batter I do have a recipe on how I make them the traditional way, , you can do the same steps for this recipe as well !!! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste! this is the way I was taught and I really hope you enjoy this recipe as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Ingredients: shrimp and cheese mixture for 4-6 chiles
1 lb raw shrimp
Chile poblano
2 Roma tomatoes
1/4 white onion
1 chile serrano
1 garlic clove, minced
1/4 tsp cumin
1 tsp black pepper
Salt
2 tbsp unsalted butter
Oaxaca or your choice of cheese
1 serving of love ????
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CHILE RELLENOS | Mexican Style Stuffed Peppers | Simply Mamá Cooks
Welcome to Simply Mamá 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.
#simplymamacooks #easyrecipes #homemade
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⭐️MEXICAN RICE RECIPE
⭐️CHILE RELLENOS WITH PICADILLO
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 stove top burner flame and turning until 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 charred skin, make a small vertical slit, be sure not to pierce the back side 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 in to large chunks
- In a pot add peeled chopped potatoes, one clove of peeled garlic and water covering the potatoes by half an inch
- Bring pot to a boil and cook potatoes until fork tender
- Once potatoes are tender, drain the water and return to 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 tooth picks, 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 chile rellenos are cooked, BE SURE to remove toothpicks before serving and eating
- Enjoy with a side of Mexican Rice and salad
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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