Best Three Cheese Stuffed Poblano Chiles Recipes

CHILES RELLENO

Steps:

• Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
• Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
• Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
• Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
• Heat the oil in a large skillet over medium heat.
• Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
• To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
• Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
• Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
• Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
• Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
• Serve with: Authentic Mexican Rice and Refried beans

STUFFED CHEESE POBLANOS

Steps:

• Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.