ADD CREATIVITY TO YOUR STUFFED CHILES WITH THESE RECIPES

With so many rich ingredients of Mexican cuisine, making chiles rellenos becomes a party of flavors and options that you can use for every occasion. Although there are more popular recipes than others, you can always do different things to change our routine.

Do not think that only poblanos peppers are used to fill. Although they are the most common, you can take advantage of – almost any of the more than 64 varieties that exist to make real delights.

Here we have five recipes for you to animate your imagination and enjoy a good chile relleno.

Moron pepper stuffed with paella

Ingredients (4 servings)

• 4 whole red bell peppers
• 1 cup of long rice
• ½ chopped onion
• 2 cloves of garlic
• 2 cups of chicken broth
• 1 teaspoon of saffron
• c / s of salt
• c / s of pepper
• 2 pork loin head medallions
• 8 shrimps U12
• 4 clams
• Chopped parsley to decorate

How to prepare

• Tatemar the peppers and let them rest in a bag to remove the skin.
• In a skillet, sauté the onion and garlic.
• Add the chopped pork in small cubes.
• Incorporate the shrimp.
• Add the rice and sauté. Add the broth and saffron. Season with salt and pepper. Lower the heat and let cook.
• Remove the skin to the peppers, make an incision along and remove seeds and veins.
• Fill with paella, put a clam chili to decorate and place in a covered refractory.
• Heat for 15 minutes in the oven.
• Serve with chopped parsley.

Wide chile stuffed with pâté with piloncillo

Ingredients (4 servings)

• 4 hydrated broad chiles, without veins or seeds
• 500 grams of goose or pork pate
• 4 tablespoons of Brandy
• c / s of salt
• 1 cone of piloncillo
• ½ cup of water

How to prepare

1. Mix the pate with the brandy and season. Reserve
2. Hydrate the chilies in boiling water, make an incision along and remove seeds and veins.
3. In a saucepan, heat the piloncillo with water and let cook until it has a syrupy consistency.
4. Fill the chiles with the pâté.
5. Serve with the piloncillo honey.

Chile stuffed with ceviche

Ingredients (4 servings)

• 4 chilies of water
• 2 saw fillets or white fish
• ½ cup of lemon juice
• ¼ cup of orange juice
• 1 oz. Of mezcal
• 1 cucumber
• 4 palm hearts
• ¼ cup chopped parsley
• c / s of salt
• c / s of pepper
• Avocado to decorate

How to prepare

1. Tatemar the peppers and let them rest in a bag to remove the skin.
2. Chop cucumbers, palm hearts and fish in cubes of the same size.
3. Marinate with the juice of lemon, orange and mezcal.
4. Finely chop the parsley and add to the mixture. Season with salt and pepper.
5. Let stand covered for 20 minutes in the refrigerator.
6. Remove skin from chiles and fill with ceviche.
7. Serve with avocado to decorate.

The classic chiles stuffed with frijolitos and queso con cádillo de jitomate

Ingredients (4 servings)

For chiles

• 4 medium poblano peppers
• 2 liters of water
• 1 tablespoon of mashed sugar
• 1 tablespoon of salt
• White vinegar 1 tablespoon
• Plastic bag

For the filling

• 400 grams of oaxaca cheese
• 200 grams of refried beans
• 8 chopsticks

For the caldillo

• 4 tomatoes
• ½ onion
• 2 cloves of garlic
• A bay leaf
• c / s of salt
• c / s of pepper
• 1 cup of hot water or chicken broth

Preparation

1. Devein the chiles: in a stove burner, put the chiles on high heat to tatemar. When they are completely black, remove from heat and put in a plastic bag and let stand 30 minutes.
2. Remove from the bag, at this time the chiles will have sweated and the skin will be easier to remove.
3. Make a cross section to the chile and carefully remove the veins and seeds.
4. Put in a pot with cold water, water, salt, sugar and vinegar and let stand for 30 minutes.
5. Meanwhile, make the caldillo : liquefy tomato with onion, garlic, salt and pepper with the chicken broth.
6. Season and put in a saucepan to cook with the laurel daughter over low heat. Cover.
7. Discard the oaxaca cheese.
8. Preheat the oven to 200ºC.
9. Remove the chiles from the water and dry with a dry cloth. In the same incision that was made to remove the veins, fill with beans and Oaxacan cheese. Close with chopsticks and put in a refractory. Cover with aluminum foil.
10. Bathe with the caldillo and bake for 20 minutes or until the cheese is melted.
11. To serve.

Chile filled with dry noodle

Ingredients (4 servings)

For chiles

• 4 medium poblano peppers
• 2 liters of water
• 1 tablespoon of mashed sugar
• 1 tablespoon of salt
• White vinegar 1 tablespoon
• Plastic bag

For the filling

• 3 tomatoes
• ¼ onion
• 2 cloves of garlic
• 4 pieces of chipotle chili
• 1 cup of chicken broth
• 500 grams of pasta noodle
• 1/4 cup of oil
• c / s salt
• Avocado
• Fresh cheese
• Sour cream

How to prepare

1. Devein the chiles: in a stove burner, put the chiles on high heat to tatemar. When they are completely black, remove from heat and put in a plastic bag and let stand 30 minutes.
2. Remove from the bag, at this time the chiles will have sweated and the skin will be easier to remove.
3. Make a cross section to the chile and carefully remove the veins and seeds.
4. Put in a pot with cold water, water, salt, sugar and vinegar and let stand for 30 minutes.
5. Make the dry noodle: liquefy the tomato, onion, garlic, the chipotle chili, and the chicken broth. Reserve.
6. In a saucepan, sauté the noodle with oil until golden brown.
7. Pour the sauce into the saucepan and let reduce until dry.
8. Serve with sour cream, fresh cheese and avocado.

Source: animal gourmet

The Mazatlan Post