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Chile rellenos recipes please

AJ12754's picture

I was wondering if anybody had a good Chile Rellenos recipe -- as well as a good recipe for black bean salsa.  Thanks.

Cave obdurationem cordis

MEANCHEF's picture

(post #31213, reply #1 of 11)

Chiles Rellenos in Tomato broth #56452 recipe by MEAN CHEF

This recipe is by Rick Bayless and are the best chiles rellenos on the planet.

8 servings
1 hour 35 minutes 1 hr prep


medium white onions, diced

tablespoons lard

2 (28
ounce) cans whole tomatoes with juice, undrained and pureed

teaspoon cinnamon

teaspoon black pepper

cups chicken stock


poblano peppers, peeled,seeded and slit

lb monterey jack cheese

vegetable oil (for frying)

6 inch skewers


large eggs, separated (cold)

teaspoon salt

tablespoons flour

flour (for dredging)

cilantro (to garnish)

  1. Brown onions in lard.
  2. Add tomatoes, cinnamon and pepper.
  3. Cook briskly until sauce becomes the consistency of a thick tomato sauce.
  4. Add stock, simmer partially covered for 45 minutes.
  5. Stuff chiles with cheese and hold together with skewers.
  6. Batter: Beat whites to stiff peaks with 1/2 tsp salt.
  7. Beat in yolks 2 at a time until well incorporated.
  8. Beat in flour.
  9. Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
  10. Baste tops with hot oil.
  11. When they are golden on bottom, turn over and cook other side.
  12. Drain Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
  13. To serve, place a pool of sauce in a bowl and top with a chile.
  14. Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel- there is less chance of breaking the chile this way.
  15. The oil can then be used to cook the chiles.

AJ12754's picture

(post #31213, reply #5 of 11)

Just one question -- will it make a big difference if I fry the onion in vegetable oil rather than lard? I just threw away the only lard in the house because I had NEVER used it and really thought I never would.



But if it makes a difference taste-wise, I'd rather get it right.

Cave obdurationem cordis

Billll's picture

(post #31213, reply #7 of 11)

Lard is not bad for you in moderation.  Don't throw it out, just don't use it often--here, re-fried beans, flakey pie dough (mixed with butter for flavor).  Regards, Bill

MEANCHEF's picture

(post #31213, reply #8 of 11)

You can use vegetable oil

Fledge's picture

(post #31213, reply #9 of 11)

hmmm do you only use this sort of sauce? or do you vary..

What a dream I had
Pressed in organdy.......

You don't scare me

I have an African Grey

MEANCHEF's picture

(post #31213, reply #10 of 11)

I use this sauce when the filling is cheese

Fledge's picture

(post #31213, reply #11 of 11)

Well don't stop there, what others? I am trying to master this techique.

What a dream I had
Pressed in organdy.......

You don't scare me

I have an African Grey

whatscooking's picture

(post #31213, reply #2 of 11)

I'd go with the recipe from Mean Chef and as for a black bean salsa, just work with your basic salsa ingredients and improvise:

how 'bout:

a can of black beans, rinsed and drained

ripe tomato chopped, about the size of the beans

chopped white or red onion (rinsed under cold water in a strainer) or green onions

Chopped green chile, roasted or not, chopped fine, or fresh red chile for that matter

chopped cilantro to taste

squeeze of lime, salt, pepper

I'd add corn, you could also add jicama, mango. red bell pepper, canned chipotle instead of green chile,  or something else that strikes your fancy

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain

schnitzel's picture

(post #31213, reply #3 of 11)

Bayless' pork picadillo filling is good, too.

~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child
AJ12754's picture

(post #31213, reply #4 of 11)

THANK YOU SO MUCH Mean Chef, Toni and Schnitzel.  I have been promising my family to attempt more Mexican food for ages and with these recipes I am on my way.

Cave obdurationem cordis

whatscooking's picture

(post #31213, reply #6 of 11)

Its funny that you mentioned that because just last night I was thinking how good that pork piccadillo filling is and how I should make it soon because it is so great to cook mexican at this time of year.  I just love the spices mixed with raisins and the almonds in the pork.  They really make it fabulous.  The recipe in the book (or on the web page) turns out great.

In the restaurant, they serve you two chiles rellenos, one cheese, one piccadillo.  They only have a few orders available each night.  Some people are known to call and reserve a portion ahead of time.  I just try to get there early.  Sometimes we're lucky and get to have that as an entree.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain