Crispy Chile Relleno
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- Опубликовано: 24 авг 2024
- What makes a good chile relleno? To me it's a crispy crust! We've got an easy recipe for this classic Mexican dish...
Crispy Chile Relleno
4 - 6 Poblano peppers, roasted and peeled
1 lb. ground beef
½ of yellow onion, chopped
2 garlic cloves, minced
1 tsp oregano
2 tsp chili powder
1 ½ cups all-purpose flour
2 tbsp cornstarch
1 tsp cumin
1 tsp baking powder
Salt and pepper, to taste
½ - 1 can beer (we prefer a light beer like Coors Light)
Monterrey jack cheese, sliced
Oil for frying
In a skillet, brown the beef over medium-high heat. When it begins to brown, add in the onion, garlic, oregano and chili powder. Continue cooking until hamburger is done and onions are tender. Set aside.
In a bowl, whisk together the flour, cornstarch, cumin, baking powder and salt and pepper. Whisk in the beer until it reaches a pancake batter consistency. Set aside.
Take the peppers and cut a slit from the top down the middle- be careful not to cut all the way down the pepper. Leave about ½ - 1- inch from the bottom uncut. Carefully place about three slices of cheese in the peppers followed by about 2 tbsp of the beef, depending on the size of the peppers.
Take a skewer and “sew up” the seam of the pepper.
Heat the oil over medium-high heat until about 350 degrees F. in a skillet. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Place in the pepper in the oil, uncut side down, and fry until golden brown. Flip and fry the seam side until golden brown. Cool on a wire rack.
Top with shredded cheese, cheese sauce or salsa. Serve warm.
Tip: depending on the size of your peppers you may need to make more wet batter mixture.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
I’m a true “paisa” I wasn’t born in Mexico but the majority of my family was born and raised in Mexico 🇲🇽 They would be very satisfied with this recipe! I love your recipes, you make it very easy for everyone to understand!
Thanks Stephen
Ant he the best
I love Chiles rellenos with orange Mexican rice...you're channel is the best never disappoints
Thanks so much for the kind words
Finally! I've been looking for a CRISPY Chile Relleno recipe for a long time! Thank you!
Hope you enjoy and it is fine dinning
Same here! Hubby will LOVE these!
I'm so glad your videos exist. I have taken up cooking as a hobby and there is more of an art to it than I thought. Truly inspirational, thanks Kent!
Thank you for watching
you just made my wife's week! this is her favorite, thanks Kent!
Our pleasure
You make the recipes I struggle with the most, seem so straight forward. Brilliant!
Thanks Chuck, we hope you enjoy
Why do I do this to myself? I just got done wrapping myself up in a blanket, all ready for bed, and now I'm absolutely starving.
Its hard to fight off them cravings
+Cowboy Kent Rollins Darn tootin it is, especially with you putting such amazing recipes out here. Still, I love the show and I recommend it any time good food is mentioned. Especially the episode where you teach Bobby a thing or two about real chicken fried steak.
🤯👀😝🤯😞Atlas WalkedAway !Kk
It's 10 p.m and my stomach is growling.
@@dontworrybehappy8080 it happened last night so i ordered ribs at 11 pm i had bad gas all day lol!
One of my favorite chilies, pablano. I grew some in my garden last year. Chili relenos is a favorite around here.
They are good peppers for sure
The classic style of cooking, just like Justin Wilson. Always a story with the cook'in. Just amazing, I can't wait for the next one. I have been watching cooking shows scene the 60's, your's is one of the best! Graham kerr, Justin Wilson, Julia Child and Kent Rollins (and Miss Shannon of course)!
Awe thanks so much I am honored robe in that bunch for sure
I'm from New Mexico. We love our Rellenos. But you got this one, buddy. You do.
They do have some good ones in your state and good people
WOW !!! This is the first time I've ever heard of a crispy chilies relleno . I can hardly wait to try them.
It's Hatch Green Chili season where I'm from so my folks gave us a big box of Mild Hatch Green Chili's. While they are not Pablanos, there is a restaurant that serves crunchy Anaheim Rellenos I enjoy(Anaheim peppers are similar to Hatch). Needing to find ways to enjoy these peppers, I was pleased to find your recipe for Crunchy Rellenos and decided to give it a try. Our picky son saw us prepping and asked what they were. He said "Hmm never had a Relleno". I could tell he didn't seem impressed. After frying up our first round, I pulled out the stick to enjoy my first bite of the crunchy goodness. This relleno only got better as you made it to the stem. I can honestly say that this is Better than any restaurant Relleno. Oh, My son came back for more! Thanks again for another winning recipe!
Thanks for that great recipe and demonstration. I'll be trying that out next weekend!
Holy hell those look beyond delicious. That crunch when you took the first bite alone had my mouth watering.
It is fine dinning
Love you wagon greetings from Puerto Vallarta Jalisco México
I've only used anaheim peppers and cheese in my chili Relleno's before but you have converted me with this dish! My, it looks so good. Not only the different pepper and added meat but the crunchy batter. I'm going to make it this week. Thanks for sharing.
Hope you enjoy
This is the recipe I've been looking for! That's the way they make Chile Relleno's where I came from. I've lived on the west coast for the last 21 years and every restaurant I've been to along the coast makes them with an egg batter. NOT the same, not near as good. Thank you for this recipe!
Kent, for something that will really set off the taste buds, I use salad shrimp, and shredded cheese with chopped onion for a filler, and an elderly lady friend of mine told me that the Mexican people that live on the ocean use this filling for their chile rellenos all the time. I usually just use the precooked shrimp as it works best, and you don't have to worry about whether they got cooked correctly. Try this sometime, I think you will like it! A fan, Bob Eisele
Thanks Bob I will try that for sure
I absolutely agree with using Coors light for beer batter. Beer snobs may turn up their noses at the idea but trendy IPA's and such will impart a bitter taste. You just want that hint of beer taste, and most importantly, the carbonation in the beer to give it a light, crispy crunch. That's really all you're looking for. We are blessed with a lot of great traditional Mexican food here in Colorado and crispy Chile Rellenos are an art form here. I bet these will measure up with the best of 'em.
Thanks Rich, got to have the crispy, crunchy crust
Cowboy Kent that looks Awesome!!! There is not a bigger Chile Relleno fan than me and that looks like the best!!!! Thank you for the share
Thank you Randy for watching
Reminded me of the first ones I ever had. On my honeymoon in West texas at some dive restaurant, Best things ever. No one makes them crunchy anymore.
I do like that crunch, thanks Patti for watching
Love chile rellanos. Always hated whipping egg whites to the point of them being fluffy. Don't know why I never considered a beer batter. Looks awesome!
Thanks for watching
This looks like a fantastic recipe. After I grill and peel them, I usually stuff them with burger meat and a good helping of southwest type seasonings, I usually bake them with a good helping of cheese sauce over the top. I will try it this way, but I will pour my cheese sauce on them as soon as they are drained. Can't wait.
Hope you enjoy
Food can transcend any culture. And it’s beautiful
For sure and bring folks together
This is a great recipe. Thanks Kent rollings!!!
Thanks for watching
My fav thing when I go to Mexico. I am going to try this! Perhaps just with Queso though.
Queso fresco and a chopped onions mixed with the crumbled cheese.
Hope you enjoy Gary
yup with queso is the best
I just made your batter recipe! super crispy just the way we like. Instead of cumin, I used plenty of garlic powder. Yum!
Love this gentleman's humor...."Kerr's light" got a thumbs up
Couple of these and a cold beer.. can’t complain man. Thumbs up
That would be fine dinning
i figured out why I like your cookin' so much. My Momma, God rest her soul, had to make all this for my Daddy, God rest HIS soul, and my gramma (Abuela, to the Spanish here) because she taught my Momma how to make 'em, but all of this is my childhood, and I work hard to make my adulthood to match my childhood. YOU remind me of it,and teach me how to recreate it. Thank You!
Thanks Daniel so much for watching
I am from SW oklahoma ❤ it's almost 5am I've been wanting to make these forever now! Thank you for the awesome recipe! I'm gonna make these for my boyfriend and his Mom! 😊
Hope you enjoy
Kent,
Thanks so much for this recipe. The batter is excellent.
This is one of the best tasting recipes I have made in a while. It is also the biggest mess I have made of my kitchen in memory. The peppers fell apart on me and there was batter everywhere. Gonna try it again, tomorrow. Everybody loved it. I also made a batch of Kent's ranchero sauce and a chipotle, lime and garlic crema to go with it. Gonna serve it with my home made refried beans and Mama's Spanish rice.
Hope you enjoy and Thanks for watching
Love watching you cook. These peppers are so hard to find...good ones that is. Thank you and drink that beer. ;)
Frank beat me to it
The authenticity slapped me in the face when he called it a plastic sack 😂
Great recipe!
Just made this, followed to the letter, and all I gotta say is wow! They were awesome!
Had some left over batter though (The poblanos I had were kinda small). Quick thinking, I sliced up a few jalapenos, threw them in the batter, then into the oil for a bit. Made a wonderful appetizer! (I'm sure it's been done before... but was new to me!)
So glad you enjoyed
I love how you left some of the seeds there and added meat. I've never had meat with my chile rellanos before, I'm excited to try your recipe bud looks sensational!! Thank you appreciate your cooking skills!!
Thanks Dave and let me know what you think
I've been needing chili rellenos for 40 years never had a crunchy one but you can bet your ass I'm going to make one now thank you sir
Hope you enjoy
Made your chili rellenos from your book "Faith, Family and the Feast"...AMAZING!!! Thank you and your wife for sharing this with our family... 🥰
I pulled my face closer to the phone right before you put the fork to the chile. That crunch was glorious.
It's 7:56am where I'm at and now I want some of these 😁
I do like that crunch in mine, aint the same with out it
One of my favorite Mexican foods
One of my favorite foods ❤️. I can't wait to try this recipe. Thank you for sharing this with us ❤️
Thanks for watching
God Bless You and Shannon And your four legged buddies
Thanks Lucia and God bless you
I remember the first time I ate a chili relleno, it was in Gatlinburg TN at TG’s North Of The Border. Anything I have tried since TG Shepard closed his restaurant over 20 years ago hasn’t been as good. I am going to give this recipe a try.
We have a very good mom and pop Mexican restaurant real close. I always tell my wife " I think I'll try something different today" every time we go there. It never fails....." Chille rellenos, beans and rice, two tortillas and pico de gallo please". My wife laughs every time :).
I hear you, why saddle up something new when what has been working is doing just fine
Hope you enjoy and let me know
Cynthia Jordan I remember eating taquitos at El Indio in riverside ca in the 80's before it closed .... Best thing I ever ate
I always enjoy a new recipe, especially as my guy is deployed in an area that doesn't have anything near this quality and when he's finished stuffing himself with the usual haunts on his return, I love to use the WOW factor and satisfy his need for spices, simplicity, and sumptuous fare that fulfills his American experience.
You, Sir, are a Godsend.
Respectfully,
PI and Basset Connoisseurs
Thanks Ma'am so much and glad to help and thank him for his service
Third time making these, thank you. I always order them in restaurants and they are always eggs! These are great. I've found that batter is good for just about anything!
Glad you like them!
Thanks for sharing your recipes, I appreciate a man who helps by learning to cook😋
Been cooking a long time
Chile Relleno Numero uno So much work but so worth it!
They are my favorite
Oh, They have been my favorite since I llearnt how to pronounce them. So glad you were able to get your hands on some nice fresh ones.
Cowboy Kent. Besides enchiladas my most favorite Mexican dish is Chile Relleno. The first ever Mexican restaurant in the city I lived in made the best I ever tasted. That recipe you made looks so much like that recipe it got me a little choked up. You are definitely a cook's cook. And Buddy and Frank make a great co-host team. They're just darlin'. Ahoohoohoo!!!!!😀 Thanks Cowboy Kent.
Thanks James and I like that crunch
Central valley California makes the best rellenos. Maybe it's just my taste, but the peppers are fresh and oh so good. Shout out Rosa lindas in Selma.
That place is bomb hermano!
This is an interesting twist I've always made them the way my mom did that was with eggs fluffed up and just regular white cheese, but I'm definitely going to give this a try looks so good thank you
Hope you enjoy
Hello Kent, we cooked 4 Pablano peppers today trying to follow your recipe..I think I cooked the peppers too long on grill & batter was a little too thin, but they tasted yummy..We served with a little Mexican rice..Pablanos were fairly mild so we can spice meat heavy next time..Wish I could attach a photo as they looked good also.. Thanks for the recipe, we will do better next time..Ken
Sorry Ken for the late reply, hope you enjoy more of them and thanks for watching
This is the dish I use to test how good a Mexican restaurant is. Next time you're up in OKC just holler and I'll buy you one at my favorite place. Looking forward to making yours!
Thanks Bruce and hope yo enjoy
You are a HOOT! Love your videos. I always learn something. 😉👍
Thanks Debi
He's a National Treasure!
Y'all, this guy has hands that have done some hard work. He is the real deal! Kent, I have so much admiration for your morals and ethics! Thank you so much! Oh, yeah - I love your cookin' too!
Love that you answer messages i've not seen many you tubers doing so
It is hard for me to catch up at times, but I try to get the most of them,Thank you for watching
Thank you! Someone still knows what a chile relleno is.
Thanks Don it is my version
Sir, that chile Poblano looks and sounds great. Here in Mexico, Chile relleno is made with Poblano but it has egg and a little flour in the batter, so it has a soft crust. This crispy crust you prepared looks just great.
I do like a crunch
I love it when kent makes mexican foods as well. Back in the 1800s cowboys would sometimes also have a mexican cook in their group.🌵🥑🌮🌶👍
Yep many times, there was a Mexican cook
Oh Kent, the more videos I watch (and I binge watched pretty much all of them) the more I love you. You have a great personality, you seem to be a true gentleman and you sure as hell can cook. (Don't worry Shannon, I am a lesbian that lives way too far away ;).)
Keep up the good work! We need more normal and decent people on RUclips!
Thanks so much and I was raised with manners and my mother told me to use them
Cowboy Kent Rollins
She was right and you listened! It is rare these days! I am european and our ways are different from yours but we can definitely learn from decent decency. (Not that everybody is rude here, not at all, but I think human decency is universal.)
Great show ,excellent recipes ! As a river floater and wilderness cook ,your the best ,simple easy and best of all great tasting !
Perfect recipe. Thanks for teaching me how to make these, I can't find anyone to make them right so now I can make them myself.
Hope you enjoy
Man you got me real hungry right there at the end! Man that crunch sounded real good.
Thanks Eddie for watching
Yep ..... gonna try this one . I love me a rellano .
They are fine dinning
Mr. Kent. My names Eli. I’m 18 years old. I’m an Eagle Scout from Alabama. Me and my friends campout all the time. And when we’re not having to pack our gear in on our backs, I cook the food. Well, ever since I started watching your channel the campouts have gotten much better! I mainly cook chili, and make coffee. Make it with homemade canned tomatoes and throw it all in the biggest pot my family owns. I add my own twist with black beans and corn with the kidney beans. And lots of meat for us growing boys. I’ll sometimes cook 5 pounds for a good size campout of 6-10 people. I cook it right on the campfire. Me and my friends and my good mountain dog eat all night and a good breakfast. Thank you for the great videos and god bless! 🇺🇸👍🏻👍🏻
By the way. The stories about your mom remind me of my grandma. She has taught me a lot about cooking. She started cooking when she was 6. Her job was to make the cornbread And biscuitswhile the rest of the family worked in the fields.
Thanks so much Elijah, keep cooking my friend and keep them fellers fed. Them Grandmaws where good teachers of life and cooking
Cowboy Kent Rollins Yes sir!
Oklahoma sailor here, last meal I get to make for myself before deployment again. Keep up the great work!!!
Thanks my friend for watching and for your service and God bless you and be safe
Good bless you hermano
Another great video Kent & Shannon
Thanks so much
Wow. My Dad LOVED Chile Rellenos! Nice variation.
i LOVE chille rellenos ! and you just made them even better !
Every single one of your videos leaves my mouth watering! And the sound of the "CRUNCH" when you cut that critter at the end of the video! I should not have watched that video on an empty stomach!!! Thanks, Kent & Crew!
Thank you Joshua for taking time to watch
oh my them look good, thank you for sharing this recipe gonna try this out for sure
Hope you enjoy
Those look great. I bet hot sausage would be fantastic in them as well.
Sounds good to me
We have a restaurant here that uses chicken, bacon, and shrimp with the white cheese sauce. Its awesome
If it's too cold to get outside & work the grill, you can use the oven broiler to blister the pepper skin. That looks pretty dang good Kent.
The crunch and I’m drooling 😁
They are good eating Joel
I LOVE chile rellenos...
Thank you for watching
that was my dad's favorite. thank you for posting the video chef
Thank you for watching
Yum, yum. Should not have watched hungry
Soo crispy! Great looking food you have there
Thanks Arnold
Great Job. you won me over with that Coors Batter!!!
So good they are
Thank you, and I love your fur babies!!!
That's the best look'n Chile Relleno I've ever seen. I cant wait to try this!
Thanks so much my friend
Love these! Some good eats right there
It is mighty fine dining
Another great recipe! Thanks!
Another craving done flung on me - an' it's 1:15 in the morning - dad gum that shore looks good - love that crunch sound with that fork a cuttin' into it
From. Central Michigan we love your videos and cooking. You sure come. Up with good ideas.
Thanks Dan and y'all stay warm up there
I just love y'alls channel. Thanks for what y'all do!
Thanks so much
That is how I remember chili rellenos in El Paso in the late 70's. Will have to try this! Thanks Kent, from an old USN vet.
Best cook in oklahoma yes siree
Thanks Dylan
Ancho. Always makes me smile
Now that looks GOOD
As usual Kent, you and I do things a little bit different, but I appreciate your take on things (meat? In a chili relleno? SACRELEDGE!). Today, it's the "Crunchy" part that I loved!
Keep cooking, Kent.
It hard for me eat anything that don't have meat in it
A plate of these Rellenos, boy I’m in Heaven.........💒❤️
I do love eating them . Had some stuffed with shrimp that were pretty darn good. Have a great day
That looks delicious! Heading to the grocery store NOW!
Hope you enjoy
Hey Kent and Shannon. Greetings again from eastern Canada. I've got a review on this recipe I thought you'd like to read. You know I sneak in some time watching your stories to pick up some tips and technique. Well it paid off for you and me. Last week hurricane Dorian knocked our kitchen garden and pepper plants around pretty good. And there's a frost in the forecast tonight. So It was time to get to picking peppers and cooking up some chile rellenos. I used 3 of your recipes tonight, Mexican rice, refried beans and chile rellenos. I've got a few touches of my own with seasoning and ingredients but your technique is something I followed pretty close. Anyway, my wife and her cousin saw me prepping in the kitchen this morning and looked a little uncertain about leaving me alone. I said, "you go and enjoy your day and I'll have supper working when you get home." Well to cut to the chase, when supper was over my wife said, "Johnny, you never need to go into the kitchen again. You'll never top that." I asked her, "Was it the ancho poblanos we started from seed?" "No. It was cowboy Kent's Beer Batter." Gentlemen, I tip my hat to this man and you could take a tip from me. Learn the manly art of cooking and watch for the sparkle in your wife's eyes. Thank you Kent and Shannon.
John so glad y'all enjoyed and hope things are getting back to normal there
Oh Man, I gotta try this crispy creation ASAP. Thanks so much
I hope you enjoy
That looks delicious great job!!
one of my favorite dishes!!! of course I could count on You, Kent. Will be making this off-grid soon!!! can't wait
One of my favorites it is
Tried the recipe and it is very good. Thanks!
Glad you enjoyed and Thanks for watching
chorizo: on the smoker for spanish style, in the pan for mexican. 2lb ground pork, one roasted anaheim (hatch prefered.), 4 tbsp red wine vinegar, 2 tbsp oregano, 4 cloves garlic, 1 tbsp water, 1 tbsp salt, 1 tbsp red pepper flakes, 1 tbsp cumin, 2 tbsp sugar and 1 tbsp blk pepper. mix with the 2 lbs of pork and let sit overnight, fry up or stuff into casings the next morning.
1st class. Tomasitas Santa Fe should watch this.
Thanks Jim