Wednesday, January 16, 2013

Baked Chile Rellenos


If you have never had a chile relleno, you are missing out!  This is a delightful Mexican dish that takes poblano chiles (which are not spicy) and stuffs them with meat or cheese, in my case BOTH, and then dredges them in an egg mixture and fries them up until they are ooey gooey crispy treasures!  So Good!



Chile relleno, literally translating as stuffed chiles is one of my favorite Mexican dishes.  Now, usually these chiles are fried.  Ughhhh... Let's switch that up and bake them, much more SKINNY friendly ;)  The chiles are then placed onto of a tomato or cream sauce.  I made my own tomato green chile sauce for these stuffed chiles to rest upon.  A very simple and fresh sauce from fresh tomatoes, jalapeño, diced green chiles, garlic, lime and onion.



Overall this dish has many steps but is well worth it!!! Like I said if you want oozy gooey crispy deliciousness, make these!  Or if you love peppers, cheese, meat and tomato sauce, make these! :P

Healthy Tidbits:  High in Calcium, Vit. A & C.  Very high in Protein.


Servings:  Size:  1 pepper and 1/2 cup sauce  Calories:  304 Fat:  16.7g Carbs: 9g  Fiber: 2.2g Protein:  30g Sugar:  5g Sodium:  323 mg plus what you add

Ingredients:
  • 4 poblano chiles (pepper)  ** For a milder chile use Anaheim Chile Peppers
  • 1/2 onion thinly sliced
  • 1/2-3/4 lb. ground chicken breast 
  • 3 eggs separated and room temperature
  • .35 lb montery jack cheese shredded mine had jalapeño in it mmm...
  • spices to add to cooked meat
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. black pepper
    • kosher salt to taste
    • 1/4 tsp. garlic powder

Tomato Sauce

  • 1 pound tomato
  • 3  garlic (clove) sliced
  • 1/2 onion sliced
  • 2 tbsp diced green chile (one small 4oz can)
  • 1 lime juiced
  • kosher salt to taste
  • 1 tbsp jalapeño jar is less spicy for more spice use fresh
  • sprig of fresh parsley



Get Cooking:

First separate your egg whites and yolks.  Let them sit and come to room temperature.

Next, make the tomato sauce.  Take the tomato garlic and onion and place on a lined baking pan.  place under the broiler in your oven until browned and blistered.  If you are using fresh jalapeño also broil them.  About 8 minutes.  I used my Omega juicer it has an attachment for salsa and strained my tomato, garlic, onion and jalapeño mixture.  You can use a blender, food processor or masher also.  Add the lime, pepper, salt, green chiles and parsley.  You will simmer this over a low heat on the stove until ready to use.



Now.  Cut the poblano chiles into a T shape on one side of the chile.  Scoop out all of the seeds.  Do this to all 4.  Take the chiles and scorch the skins over a low heat on your gas stove.  Alternatively you can broil them in the oven and turn them around every 8 minutes until the skins are blistered and black.  The more scorched thy are the easier it will be to peel the skin off.  After they are blistered place your chiles in a bowl and cover them with a lid or plastic wrap.  Let them steam for 10 minutes.  While those are steaming make the egg mixture.  Also turn your oven to 400 degrees.



Egg mixture:  they should be separated and sitting to come to room temperature.  In a small bowl whisk the yolks until they have lightened in color slightly and become frothy, this takes 2 minutes.  In an electric mixer or hand held mixer.  Whisk/Whip the egg whites until stiff peaks form.  They will double in size and become very stiff, as seen in the picture.  Carefully with a rubber spatula add the yolk to the egg whites and fold them in until just incorporated.  DO NOT OVER MIX.  If you over mix the whites will deflate :(



Set the egg mixture aside.  Now, take the chiles out of bowl from steaming and carefully remove the blistered skin.  Once the skin is removed you are ready to stuff them.  Stuff them with the meat, cheese and grilled onions.  The meat is cooked until browned and add the spices to the meat.  The other half of onion slice thinly and grill and sauté until brown and super soft and caramelized, mmm...  Set aside the chiles that have been stuffed with meat, onion and cheese.  You can use just cheese or just meat.  Or even all veggies. Be creative!



In a small rectangular baking dish place half of the egg mixture, as pictured.  On top of this egg mixture place the stuffed poblano chiles.  Add the remaining egg mixture on top of the stuffed chiles.  Sprinkle with any remaining cheese.  Place in 400 degree oven and let cook until browned, about 15 minutes.  I like mine to be extra crispy and browned so the last 5 minutes I place the dish under the oven broiler.



Serve over the tomato sauce that has been simmering and Voila!   Enjoy, Yum, Yum!



4 comments:

  1. This looks super fantastic!!

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    Replies
    1. I am making this tonight and it was so easy and fun to make! Thank you for posting a simple BAKE option for this.

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  2. This dish was full of flavor! A great dish whether you are dieting or not! Thank you

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