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The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
I love classic chiles rellenos — I make them a lot in the summer, when poblanos are in season — but the traditional method of dipping them in batter and frying just a couple at a time makes ...
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1. Make the Chilies Rellenos: Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end.
Chicharrones – deep-fried pieces of pork trimmings usually including a layer of meat. Chile con queso – chile and melted cheese mixed into a dip. [47] Chiles rellenos – whole green chiles stuffed with cheese, dipped in egg batter, and fried. [48]
The chile relleno, literally "stuffed pepper", consists of a roasted and peeled/skinned green pasilla or poblano pepper stuffed with cheese (traditionally queso fresco) and, occasionally, minced meat, covered in an egg batter, and fried. It is often served covered with a sauce, although the type of sauce varies widely.
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Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the dough. In Peru, the dish is usually accompanied with a "salsa criolla", or an ají sauce. [4]