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.
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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
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⭐️ 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
DISCLAIMER: This video and description contain 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 your support!
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First Impression by Maya Belsitzman & Matan Ephrat, Courtesy of
Rick Bayless Chiles Rellenos
You can do this! You'll see the recipe (linked below) doesn't require many ingredients. But what it does require is a solid game plan and good technique. In this latest video, I'll walk you through it, step by step. Hang in there. The payoff is so worth it. Ready?
???? RECIPE:
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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