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ChileRelleno's Chile Rellenos

Discussion in 'Veggies' started by chilerelleno, Oct 20, 2016.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Chile Rellenos

    6-12+ Large chiles
    several traditional varieties to choose from, the most commonly available is the Pablano.
    In a pinch you can use a Hatch (popular in New Mexico), Anaheim or even Green Bell Pepper.

    6-12+ Eggs
    one egg for each chile works out perfectly.

    Cheese
    enough sliced or shredded to fill the chiles.
    a good soft melting cheese is a must, a few good Mexican varieties are usually found in most large grocers.
    I really prefer a good queso Chihuahua, an excellent melting cheese.

    Meat (optional)
    shredded beef/chicken or crumbled sausage.

    2 cups Flour

    Roast chiles over high heat/direct flame to char and loosen skin.
    Place in plastic bag to help steam the skin loose and make them easier to peel.
    Peel, then you can make a slit in the side and either de-seed them or not.
    Wash, dry and then you can fill with cheese (meat is an option).
    Dust stuffed chiles in flour and set aside.
    I use toothpicks to hold the chiles closed.

    Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.

    Heat oil in skillet or fryer, in a skillet you need enough oil to cover at least half the chile.

    Dip chile in egg batter, cover completely, fry till golden brown.

    Sauce
    1 can Rotel
    1/2 stick of butter
    1 cup chopped onion
    1 cup chopped bell pepper
    1 heaping tsp minced garlic
    sea salt, chile powder, cumin and season to taste.

    Saute onion, bell pepper and garlic and seasonings in butter.
    Add Rotel and simmer a few minutes.
    Then I puree it in a blender and return to the pot and a low simmer.
















    Money Shot
     
    Last edited: Jul 14, 2018
  2. mjohnson

    mjohnson Newbie

    Theses look awesome. I love this type of foods. Do you have more recipes like this?
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    OOH!  I'll bet those tasted wonderful!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Tasty! One of our favorites to make in the discada. Unfortunately the large peppers this year looked horrible in the stores. So we haven't made many of our favorite pepper dishes.

    [​IMG]
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Wow!
    LOL, talk about a slow burning fuse, this was posted almost two months back and all the sudden, BAM!

    If you mean classic Mexican dishes, yeah, I've plenty.
    Search my threads, pretty sure I've put up some of my best recipes for Green Chicken Enchiladas, Mexican rice, Frijoles/Frijoles refritos and more.

    Indeed good sir, indeed.

    Twas tasty, try my recipe and you'll agree... Thanks for the Point.

    Quite interesting that you know what Discada cooking is, not many do unless they live in a Border State or have Mexican heritage/family/friends.
    I love a traditional discada grill of various meats, but my favorite is ham cooked right next to a good chorizo so the ham infuses with the chorizo flavor, YUMMY!
     
  6. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    @foamheart
    I do believe this is what you're looking for good'sir, enjoy.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    :confused: :oops: :rolleyes:
     
  8. idahopz

    idahopz Smoking Fanatic

    Man, those look really good
     
  9. Chili man you put out some good foodies.....love rellenos. You make them same way i do so must be doing something right there...lol....but always had trouble with the sauce....going to have to remember how you made yours and hopefully that will take care of that problem...cause the sauce is really about half of the dish.
    kit
     
  10. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Just came in from the garden to search for this . Thanks for the bump , saved me some time .
    Pablano peppers comin on strong . Gonna try this .
     
  11. Jimbo9414

    Jimbo9414 Newbie

    Do you whisk the eggs yolks into the whites or just fold the yolks in...thanks for the recipe!
     
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.

    Remember to separate each egg individually into a bowl, one drop of yolk in the whites ruins them, they will not beat stiff.
     
    Jimbo9414 likes this.
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    They are so worth the work.
     
    kit s likes this.
  14. Are you a chef? Or do you just enjoy cooking? The stuff you come up with is ridiculous.
     
  15. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Derek, appreciate the compliment.

    It's cheaper to eat well if you can cook well.
     
    Last edited: Jul 29, 2018
    foamheart likes this.