How to make chile rellenos with cheese

 How to make chile rellenos with cheese I'm going to let the skin char on all sides as best as you can it's going to take some time I'm actually going to crank up the heat and you'll want to make sure that you turn on your fan I'm going to turn mine on you want proper ventilation because it is going to get kind of smoky and as you can see it's starting to char and that's what I'm looking for on the entire surface area of the poblano pepper and I'm just going to continue turning these there we go as they become Char on the exterior I'm placing them in a glass bowl this is another one that looks done yeah for sure going in my bowl I'm going to shut off the heat here this one is done this is the last one charred very nice okay so now I'm gonna shut off this so I'm gonna take some plastic wrap the peppers sweat so you can peel the skin easily and there we go Okay so I'm gonna let this hang out for 15 minutes and it should be cool enough or warm not hot to the touch and I'm going to peel the skin and remove the stem and seeds and prep these for the chile relleno okay so now it's time to peel these and I'll show you how easily the skin comes off when you char and let them sweat so I'm just going to oops and this one actually you got to be careful this one kind of split open so that's where I'm going to create the opening for this one because it's already there so you'll just want to keep peeling the skin you could scrape things with like a spoon or you know a napkin a paper towel kitchen towel okay so my chile poblanos or poblano chilies already clean so I'm going to add all-purpose flour like a half cup to a baking sheet gonna add just a little pinch of salt and this is what I'm going to coat the poblano peppers with the roasted peppers so that my egg mixture adheres to them okay so these are cleaned and this is what I'm filling it with I did not have blocked cheese why had a little small block of cheese so I grated it it was mozzarella and I had some queso fresco that's what I'm filling my chile rellenos with today so as you can see I removed the seeds carefully I did a really good job with this one but you see how there's like a hole back there it happens with these so what I'm going to do is just take my cheese and it's going to be messy I'm going to try to like let's see if I do that and fill the center with the cheese there we go and you know if you have a good melty cheese typically that's what you want to do and it's easier if you cut it into blocks but this is what I'm working with today okay so I'm going to continue filling these and I'm going to show you how I enclose them okay so I've already enclosed these but I'm going to show you so I've used a toothpick here and you're going to go in and just kind of secure it you kind of overlap the skin where it's open and you enclose it with toothpicks I want to show you like on some of them they really opened up at the bottom so I do use several toothpicks to kind of get things back together but the key here is just to enclose the cheese in the center so now foreign I'm just going to coat all of the peppers with the all-purpose flour and you don't want it too thick but you want to make sure you coat it there we go make sure you get the exterior coated well because this is what's going to get the egg batter to adhere to your chile relleno or your peppers your prepped peppers there we go so I'm only working with four today my other Sons made sun butter and jelly sandwiches my eldest my youngest will not eat this but my L just wants to try one so I'll give him one but I love chile rellenos and I also like to make these stuffed with ground beef picario or potato potato and cheese potato and cheese is really my favorite for a lot of things okay so these are coated and you know I feel like I can enclose this one a little bit better let's go here there we go okay so coated yay I'm going to make a tomato broth for my chile rellenos and I'm working with these are actually Four Roma tomatoes but I think something like five to six this is just what I'm working with today two cloves of garlic I'm going to put those into my blender cup I just have them and here's my two cloves going in here I'm working with whole cumin seeds Black peppercorn and like a quarter teaspoon or pinch of dried Mexican oregano and I'm just going to grind and crush this first to give it a head start now I'm going to add that into my blender cup I've already added two cups of water and I've added a tablespoon of chicken tomato chicken bouillon powder you don't have to use this you can just go with natural chicken stocks or broth two cups if you prefer and then just add salt to taste so now what I'm going to do is cover this and puree I have a pan that's already preheated with cooking oil I'm going to add some onion to the mix here you can actually puree the onion if you prefer but I'm just going to make things aromatic with this onion and a little bit of cooking oil it's like a tablespoon of cooking oil it's really not a lot and I'm just going to fry these up [Music] take that skin out smells great when the onion hits the preheated pan [Music] I'm going to add a little bit of water like maybe a three quarters of a cup into the blender cup kind of swish it around and pour it into the pan so essentially you're working with almost three cups of water I actually think three cups of water works for this so now I'm just going to let this gently simmer for about 10 minutes and then just keep it warm until I'm ready to use it and you'll want to make sure once it simmers once you keep it on warm like a very low heat you want to taste it for salt and seasoning and adjust to your preference now it's time to prep the egg whites so I'm going to separate I'm going to put the egg whites in the large bowl and the yolks here in a small bowl you got to be careful doing this I'm not a pro at this you know there's so many there's even like egg separator things that you can use I'm gonna do that kind of go back and forth a little bit and then you can just kind of use your Clean Hands there we go and then this is going to go into my bowl there here method that you prefer back and forth try not to break the Yoke okay boom orderly I'm going to I'm going to beat these until stiff peaks here we go [Music] okay so these These are kind of like at the soft Peak stage so I'm going to keep going and then I'm going to start adding my yolk one by one [Music] thank you [Music] okay this is ready and at this point you kind of want to work quick here are my prepared chilies I'm laughing because my son is just having a ball over there so these are prepared they're flowered ready here's my egg white mixture that's very fluffy and then here I'm preheating cooking oil I just have kind of like the shallow pan with cooking oil and now let's see it's it kind of bubbles around The Wooden Spoon so yeah this is ready so here we go I'm gonna do this one-handed I do these all the time let's see gonna take my chili and dip it right into the egg mixture and coat it and you know what I'm gonna have to kind of use your hand here so now it's going right into my fry oil carefully there we go I'm going to do two at a time here [Music] here my son he is I don't know what he's watching but he loves it okay so into the batter here [Applause] I'm gonna coat it and the rule typically is per chile relleno or poblano pepper you use one egg so see how this one goes right in there there we go and I'm going to let these fry and get golden brown on the exterior so you can kind of push the oil and kind of gently expedite the frying process here you want to make sure that you get this golden brown fried exterior these are my favorite okay so here's an easier way to use two spoons and I'm just going to turn it just like that and there we go and now I'm just going to let it uh Fry on the other side and once it starts to get golden brown the same color you're good to go and I'm gonna push some oil here and I'll repeat the process for the other two it takes a minute or so on each side to cook there we go foreign so I'm going to carefully lift this one out of the pan and let it drip a little bit and now we're going to go over to the baking sheet with paper towels and I'm going to do the same thing for this one this one came out really good okay gonna go in and get the same do the same thing carefully with this and let it drip a little bit and then let's take it over to my baking sheet carefully okay so here's the last batch gonna go in and make sure these are coated you can use your hands they're clean and now we're going to take it over to my fry oil there we go let's go with another one and let's get this one in and you see the difference with a really good preheated fry oil that's why I need to follow my own advice make sure that it's properly preheated here we go I'm going into the pan here we go that's it and if you want to coat a little more you can okay so here are my four chile rellenos now I'm going to take it over to my broth here which smells amazing yes it's kind of let's do this this okay so I've already tasted it and I know that it's going to need some salt so I'm going to add salt to taste give that a mix and this broth is done and it smells amazing I'm going to these are can I handle these I am going to take my chile rellenos I'll take this one and I'm going to put it right into my broth there we go and these are best served with like rice on the side a Mexican style rice oops there we go and one more we're gonna put that right over here there we go so now what I'm going to do is just I'm not even going to put it on the top yeah I guess you can let this simmer just for a couple of minutes because for the most part everything's done and this is lunch broth with a chile relleno you can add your rice inside the bowl and it's so good I hope you give this recipe a try I hope you like it.