Otherculinaryhill4.8
Chile Relleno
Roasted chiles stuffed with two kinds of cheese, then beer-battered and deep-fried! This tried-and-true reader Chile Relleno recipe is worth the effort.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●knife
- ●saucepan
- ●dutch oven
- ●spatula
- ●blender
📝 Preparation Steps
1
To roast the chiles under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat over HIGH heat. Line a baking sheet with aluminum foil, and arrange the whole chiles in a single layer. Broil the chiles until the tops are blackened and blistered but not ashy white, about ⏱️ 5 minutes. Turn the chiles every few minutes until all sides are blackened.
2
To roast the chiles in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole chiles in a single layer on baking sheet. Bake for 30 to ⏱️ 40 minutes, until the skins are blackened and blistered but not ashy white, turning occasionally to promote even roasting.
3
To roast chiles over an open flame, turn a gas flame (or two) to HIGH. Arrange chiles directly over the flame. Using tongs, turn the chiles occasionally until all sides are blackened and blistered but not ashy white. This method sets off the smoke detector in my house.
4
Transfer to a bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about ⏱️ 20 minutes.
5
Leaving the stems on and chiles intact, carefully rub off and discard the blackened skin (I wear gloves and use paper towels). Using a small, sharp knife, cut a slit in one side and remove the seeds from each chile.
6
In a medium bowl, add Monterey Jack cheese divide among the chiles. Using wooden toothpicks, close up the slits in the chiles. Set aside.
7
Preheat deep fryer or pour 2 to 3 inches of oil into a large saucepan or Dutch oven. Heat to 360 degrees on a deep-frying thermometer.
8
Working with 1 or 2 chiles at a time, dip the stuffed chiles in the beer batter, letting the excess batter drip back in to the bowl. Place in hot oil and deep fry, turning once (I use two spatulas), until golden brown, about ⏱️ 4 minutes.
9
Using a slotted spoon or wire skimmer, transfer chiles to a plate and loosely tent with aluminum foil to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.
10
To make the sauce, In a blender add the chicken broth, tomato, onion, garlic, tomato paste, salt, and pepper, blended well. Strain the liquid into a clean large dutch oven. Bring broth to a boil and add the stuffed peppers to the broth to warm up about ⏱️ 6 minutes
chicken broth2 cupsgarlic1 clovetomato paste1 tablespoonSalt1 teaspoon
Nutrition Facts
calories
459 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
910 mg
protein Content
21 g
trans Fat Content
1 g
cholesterol Content
91 mg
carbohydrate Content
38 g
saturated Fat Content
17 g
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