| Classic Chile Rellenos with Homemade Salsa Roja |
A traditional Mexican recipe featuring roasted poblano peppers fi... |
Mexican, Traditional, Vegetarian, Dairy, Main Course, Fried, Cheese, Spicy, Lenten, Party Food |
{"title":"Classic Chile Rellenos with Homemade Salsa Roja","description":"A traditional Mexican recipe featuring roasted poblano peppers filled with melted cheese, coated with a fluffy egg batter, and fried to golden perfection. Serve with a homemade red salsa for an authentic dining experience.","short_description":"Authentic chile rellenos with cheese and salsa roja.","full_ingredient_list":["6 large poblano peppers","8 ounces Monterey Jack cheese","4 cups oil","3 large eggs","\u00bd cup all-purpose flour","\u00bd teaspoon fine salt","6 roma tomatoes","\u00bd small onion","3 cloves garlic","1 jalape\u00f1o pepper","5 sprigs cilantro","1 teaspoon kosher salt","1 teaspoon olive oil"],"components":[{"name":"Chile Rellenos","ingredients":[{"name":"large poblano peppers","quantity":"6","preparation_notes":"Roasted and peeled","substitutions":[]},{"name":"Monterey Jack cheese","quantity":"8 ounces","preparation_notes":"Cut into strips or shredded","substitutions":["Oaxaca cheese","mozzarella","cheddar","provolone"]},{"name":"oil","quantity":"4 cups","preparation_notes":"For frying","substitutions":[]},{"name":"large eggs","quantity":"3","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"\u00bd cup","preparation_notes":"","substitutions":[]},{"name":"fine salt","quantity":"\u00bd teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Toothpicks","mixing bowls","electric hand mixer","large saucepan or deep skillet","baking sheet","paper towels"],"instructions":[{"step_number":1,"description":"Roast the poblano peppers until skin is blackened and blistered, then cover and let steam.","tips":"Place on aluminum foil-lined baking sheet under broiler."},{"step_number":2,"description":"Peel off as much of the skin as possible and cut a slit in each pepper to remove seeds.","tips":"Use a knife to carefully slit the peppers."},{"step_number":3,"description":"Stuff each pepper with cheese and secure with toothpicks.","tips":"Be gentle to avoid tearing the peppers."},{"step_number":4,"description":"Heat oil in a large saucepan for frying.","tips":"Use medium-high heat."},{"step_number":5,"description":"Separate egg whites and yolks. Beat whites until stiff peaks form, then gradually add yolks.","tips":"Use an electric hand mixer for best results."},{"step_number":6,"description":"Coat stuffed peppers in flour, then egg batter. Fry until golden brown.","tips":"Fry 2 peppers at a time to avoid overcrowding."},{"step_number":7,"description":"Transfer fried peppers to a paper towel-lined baking sheet to drain.","tips":"Remove excess oil before serving."}]},{"name":"Salsa Roja","ingredients":[{"name":"roma tomatoes","quantity":"6","preparation_notes":"Quartered","substitutions":[]},{"name":"small onion","quantity":"\u00bd","preparation_notes":"Halved","substitutions":[]},{"name":"garlic","quantity":"3 cloves","preparation_notes":"","substitutions":[]},{"name":"jalape\u00f1o pepper","quantity":"1","preparation_notes":"Stem and seeds removed","substitutions":[]},{"name":"cilantro","quantity":"5 sprigs","preparation_notes":"","substitutions":[]},{"name":"kosher salt","quantity":"1 teaspoon","preparation_notes":"Plus more to taste","substitutions":[]},{"name":"olive oil","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Blender","small saucepan"],"instructions":[{"step_number":1,"description":"Blend tomatoes, onion, garlic, jalape\u00f1o, cilantro, and salt until smooth.","tips":"Ensure a consistent puree."},{"step_number":2,"description":"Heat olive oil in a small saucepan and cook the blended salsa.","tips":"Bring to a simmer and stir occasionally."},{"step_number":3,"description":"Season if needed and serve with chile rellenos.","tips":"Add more salt to taste."}]}],"prep_time":"30 minutes","cook_time":"15 minutes","total_time":"45 minutes","servings":"6 servings","tags":["Mexican","Traditional","Vegetarian","Dairy","Main Course","Fried","Cheese","Spicy","Lenten","Party Food"],"notes":"For best results, use large poblano peppers to accommodate more filling. You can substitute the cheese with a preferred melting cheese if needed.","background":"Chile rellenos are a beloved Mexican dish often enjoyed during Lent, but they are perfect any time of the year for a hearty meal.","nutrition":{"calories":"250 per serving (approximate)","protein":"10g (approximate)","fat":"20g (approximate)","carbohydrates":"10g (approximate)","fiber":"2g (approximate)","sugar":"2g (approximate)"},"serving_suggestions":"Serve with fresh chopped cilantro and a sprinkle of cotija cheese.","storage":"Roasted peppers and salsa can be stored in the refrigerator for up to 3 days. Reheat rellenos in the oven to retain crispiness.","dietary_info":["Contains Eggs","Contains Dairy"],"cooking_tips":["Roasting and peeling the peppers in advance will save time.","If using wooden toothpicks, soak them in water before use to prevent burning in the oil."],"variations":["Add shredded chicken or beef to the cheese filling for a heartier dish.","Use a different type of cheese or mix multiple kinds for a flavor twist."],"ingredient_spotlight":"Poblano peppers are integral to this dish, providing a mild heat and earthy flavor.","flavor_profile":{"sweet":2,"savory":6,"sour":3,"bitter":1,"umami":5},"geographic_region":"Mexico","seasonality":"Year-round","sustainability_score":{"score":75,"details":"Peppers and cheese have moderate sustainability profiles, with potential variation depending on sourcing."},"occasion":"Family dinner","skill_level":"Intermediate","cost_estimate":15,"recommended_pairings":["Mexican rice","Refried beans","Margaritas"]} |
