CHILES RELLENOS How To Make Chiles Rellenos Recipes From My Cookbook

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=nrzlyIZRqHI

Today I am showing you how to make chiles rellenos which are a Mexican style stuffed and fried poblano pepper. I am taking a page right out of my cookbook and showing you an easy recipe. • Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food. • #cookingathome #chilesrellenos • 🔴 My Tex-Mex COOKBOOK HERE🔴 • https://amzn.to/2XVV4kD • 🔴MERCHANDISE HERE 👉🏼https://bit.ly/2yTLfdF 👕 • 🙏🏼Please LIKE, SHARE, and SUBSCRIBE! Thank you! • 💖MY VLOG CHANNEL • / justangelicaj • 📸FOLLOW ME ON INSTAGRAM 👉🏼http://bit.ly/2yCfjqe • AND #SimplyMamaCooks • ______________________________ • 0:00 Intro • 0:12 Prep The Peppers • 2:48 Stuff The Peppers • 3:06 My Cookbook • 3:47 Egg Batter Mix • 4:15 Dredge Coat and Fry • _______________________________ • ⭐️ CHILE RELLENOS (PICADILLO) • • CHILES RELLENOS RECIPE | CHILES RELLE... • ⭐️ CHILE RELLENOS (Potato and Cheese) • • CHILE RELLENOS | Mexican Style Stuffe... • ⭐️MEXICAN RICE RECIPE • • How to Make Mexican Rice | Mexican Ri... • INGREDIENTS • 1 lb (454 g) fresh poblano peppers (5 to 6 peppers) • 6 chilled large eggs (separated whites from yolks) • 1/2 cup all-purpose flour (dredging for stuffed peppers) • 1 lb (454 g) russet potatoes • 1 clove of garlic • 1 1/2 Tbsp (21 g) unsalted butter • 8 oz (227 g) mozzarella cheese shredded • salt and pepper to taste • Enough oil to fill frying pan a half-inch deep • 12 toothpicks • HOW TO PREPARE THE PEPPERS • Completely char the skin of the poblano peppers by placing them directly on your stovetop burner flame and turning until the outside skin is charred and blistered • NOTE: Try to char skin quickly as this process can overcook the peppers making it difficult to stuff late. Also, be sure to work in a well-ventilated area or working space when charring. • Place all charred peppers in a large bowl, cover with cling film and allow to set for 15 to 20 minutes • NOTE: rub oil all over the skin of your hands or wear disposable gloves when handling the peppers to avoid skin or eye irritation • After charred peppers have set, start peeling and wiping off the charred skin • After peeling off the charred skin, make a small vertical slit, be sure not to pierce the backside of the pepper • Now remove all the seeds from the inside of the pepper, rinse and pat dry • Set peppers aside until ready to stuff • POTATO CHEESE FILLING • Peel, rinse, and chop potatoes into large chunks • In a pot add peeled chopped potatoes, one clove of peeled garlic, and water covering the potatoes by half an inch • Bring the pot to a boil and cook potatoes until fork tender • Once potatoes are tender, drain the water and return to the pot • Now add unsalted butter, salt, pepper to the potatoes and mash well • NOTE: I also like to add smoked paprika and sautéed onions for extra flavor • Once mashed potatoes are cooled add shredded cheese and combine well • STUFFED PEPPERS PREPARATION • Take each cleaned pepper and stuff with potato cheese filling • Now take two toothpicks, close and secure seam • On a large plate add all-purpose flour • Now completely dredge and coat each stuffed pepper • NOTE: Dredging stuffed peppers with flour will help the egg batter adhere to the stuffed pepper. • EGG BATTER PREPARATION • Between two bowls, divide and remove egg yolks from egg whites • In a large chilled bowl add the egg whites • With a hand mixer beat until stiff peaks start to form • Once stiff peaks form, add egg yolks one by one and continue mixing until combined well • COOKING STUFFED PEPPERS • Take each stuffed and dredged pepper and dip into egg batter coating it completely • Then quickly and carefully place in a preheated pan with oil to fry • NOTE: Fry oil should be at 350 ºF / 176 ºC • Once the first side is cooked and golden brown, using 2 spatulas, carefully flip to the other side • Continue to fry each stuffed and battered pepper until the egg batter is cooked and golden brown • Once your chiles rellenos are cooked, BE SURE to remove toothpicks before serving and eating • Enjoy with a side of Mexican Rice and salad • • DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support! • MUSIC • Places by Ulas Pakkan, Courtesy of Shutterstock, Inc. • First Impression by Maya Belsitzman Matan Ephrat, Courtesy of https://artlist.io/

#############################

New on site