Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chili relleno. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chili Relleno is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Chili Relleno is something that I’ve loved my whole life.
This variation on chiles rellenos (stuffed chile peppers) uses leftover chicken as stuffing. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Rice and beans, for serving, if desired Heat grill to medium.
To begin with this particular recipe, we have to first prepare a few components. You can have chili relleno using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chili Relleno:
- Prepare 6 Poblano Pepper
- Prepare 6 Eggs
- Make ready 1 tsp salt
- Take 1 Block of Mozarella Cheese
- Make ready 1 Mexican Cream
- Get Cooking oil
- Prepare 1 flour
The original chile relleno was often stuffed with meat. In current Mexican cuisine, chile rellenos are typically stuffed with cheese and served with a tomato based sauce. Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of only cheese (making them ideal for vegetarians or people abstaining from meat during Lent, for example), but actually can be almost anything.
Instructions to make Chili Relleno:
- Turn on your stove and burn each chili. NOT TOO MUCH! You don't want the chili to be too burned. Just a little. After each side is burned put them all in a grocery bag.
- While the chilis cool down start cutting up the cheese into thin sticks.
- Take the chilis out and peel off the skin. Cut a small hole on top or side of the chili.
- Start stuffing the chili's with cheese. I love cheese so I stuff it until it's full but not to full where it cant close. You can close them with tooth picks but I don't. Cover them in flour.
- In a skillet add cooking oil. Put it on medium heat. Then grab your eggs. Separate the yolk from the whites. Whisk the white until it turns to foam. Add salt to taste. Once foamy add yolk. (Don't have to but tastes better this way plus healthier)
- Now start dipping one chili at a time in the egg until fully covered and lay them in the skillet. With a spatula try adding hot oil on top to make it faster. Once egg is cooked flip them. Egg will start to fluffiness so you would need to cook 2-3 at a time depending on how many you can fit and how hot your stove gets.
- Add them on a plate and top it off with Mexican crema. Now take a bite into your cheesy chili relleno 😋
Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Serve immediately, passing the remaining salsa on the side. Mix together eggs, milk, salt, pepper, paprika and cayenne. Chiles rellenos, which translates to "stuffed chile," is one of Mexico's most beloved dishes. With ties to Puebla, chiles rellenos can be made with poblano chiles, hatch chiles, Anaheim, or pasilla chiles.
So that is going to wrap it up with this exceptional food chili relleno recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
