Provided by Food Network Kitchen
Categories side-dish
Time 1h6m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
- Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
- Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
- Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
- Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
- Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.
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Jessica Moreno
[email protected]I'm not a big fan of chiles rellenos, but I tried this recipe and was pleasantly surprised. They were really good!
Siraj Zain
[email protected]These chiles rellenos were delicious! I will definitely be making them again.
Mahedy Hasan
[email protected]I made these chiles rellenos for my family and they loved them. They're now a regular in our dinner rotation.
fazal hadi
[email protected]These chiles rellenos were a bit too bland for my taste, but they were still good. I added some salt and pepper to the filling and they were much better.
theresa agida
[email protected]I'm a vegetarian, so I used a plant-based protein in the filling. The chiles rellenos were still delicious.
Mahammad Zain
[email protected]These chiles rellenos were a bit too oily for my taste, but they were still very good.
Mejbaul Hasan
[email protected]I used ground beef instead of chicken in the filling and it turned out great. I also added some chopped cilantro to the tomato broth.
Raudel Villela
[email protected]I'm not a fan of bell peppers, but I loved these chiles rellenos. The filling was so flavorful and the tomato broth was perfect.
Shona Jackson
[email protected]These chiles rellenos were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious.
michael 54
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Dani Bhatti
[email protected]These chiles rellenos were a bit too spicy for my taste, but they were still very good.
Tamim Sheikh
[email protected]I'm not a big fan of chiles rellenos, but I tried this recipe and was pleasantly surprised. They were really good!
Md Rohman
[email protected]I made these chiles rellenos for a party and they were a hit! Everyone loved them.
Avianna Johnson
[email protected]These chiles rellenos were the best I've ever had! The filling was perfectly seasoned and the tomato broth was rich and flavorful.
Zanele Happy
[email protected]The chiles rellenos were delicious, but they were a lot of work to make. I'm not sure if I would make them again unless I had a lot of time on my hands.
Gilbert Ortega
[email protected]These chiles rellenos were easy to make and turned out great! I used a store-bought tomato sauce instead of making my own, and it still tasted delicious.
Alagie Ceesay
[email protected]I followed the recipe exactly, but my chiles rellenos didn't turn out as good as I hoped. The filling was dry and the tomato broth was too acidic.
Bathabile Makhamba
[email protected]The chiles rellenos were a bit bland for my taste, but the tomato broth was delicious.
Chiran Saru
[email protected]These chiles rellenos were amazing! The filling was flavorful and creamy, and the tomato broth was tangy and savory. I will definitely be making this dish again.