The chile relleno (Spanish pronunciation:[ˈtʃilereˈʝeno], 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".[1]
The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.[2][3] Although it is often served in a tomato sauce, the sauces can vary.
Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas.[2]
United Statesedit
In the United States, chiles rellenos are usually filled with asadero or Monterey Jack cheese, but can also be found with cheddar or other cheeses, as well as ground or minced meat.[4]
Variations, which can be seen based on regional tastes or experimentation, include:
A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.[8]
Guatemalaedit
In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables. Like the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.
Galleryedit
A variation on the classic recipe using egg batter rather than dipping in masa flour
Jalapeño "poppers", another form of chiles rellenos
A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish
^Kenyon, Chelsie (10 April 2012). . About.com. Archived from the original on 15 January 2013. Retrieved 7 January 2013.
^Curtis, Susan & Ammerman, Nicole Curtis (2006). Southwest Flavors: Santa Fe School of Cooking. Gibbs Smith. p. 131. ISBN9781586856977 – via Google Books.
^ abcdefGraber, Karen Hursh (1998). Take This Chile and Stuff It: Authentic Chile Relleno Recipes. American Traveler Press. ISBN9781885590398.
^Hennessey, Maggie (1 April 2022). "If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno: It's a cheese-stuffed roasted and fried green chile that's nestled into a swipe of refried pinto beans and wrapped inside a supple flour tortilla". Bon Appétit. Retrieved 18 September 2022.
^Cordero-Cordell, Teresa & Cordell, Robert (2007). Aprovecho: A Mexican-American Border Cookbook. Hippocrene Books. p. 159. ISBN9780781812061 – via Google Books.
^Edwords, Clarence E. (1914). Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes. San Francisco: Paul Elder and Company – via Books about California History and Culture.
This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.
chile, relleno, chile, relleno, spanish, pronunciation, ˈtʃile, reˈʝeno, literally, stuffed, chile, dish, mexican, cuisine, that, originated, city, puebla, 1858, described, green, chile, pepper, stuffed, with, minced, meat, coated, with, eggs, chiles, rellenos. 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 1 Chile rellenoChiles rellenosTypeStuffed vegetableCourseFirst or mainPlace of originMexicoServing temperatureHotMain ingredientsPoblano pepper egg cheeseVariationsNew Mexico chile pasilla meat Media Chile relleno The most common pepper used is Puebla s poblano pepper though New Mexico chile pasilla or even jalapeno peppers are popular as well It is typically stuffed with melted cheese such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork raisins and nuts seasoned with canella covered in an egg white batter simply corn masa flour and fried or without any batter at all 2 3 Although it is often served in a tomato sauce the sauces can vary Contents 1 Regional variation 1 1 Mexico 1 2 United States 1 3 Guatemala 2 Gallery 3 See also 4 ReferencesRegional variation editMexico edit Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas 2 United States edit In the United States chiles rellenos are usually filled with asadero or Monterey Jack cheese but can also be found with cheddar or other cheeses as well as ground or minced meat 4 Variations which can be seen based on regional tastes or experimentation include Chiles en nogada 5 Pecan encrusted Crab filled 5 Inside of a chile relleno burrito 6 In a casserole form which can be more practical for serving groups of people 7 Tuna filled 5 Squash blossom stuffed 5 Mushroom stuffed 5 Shrimp stuffed 5 A recipe from 1914 as chili reinas is published in a period guidebook to San Francisco restaurants 8 Guatemala edit In Guatemala the pimiento pepper is stuffed with shredded pork and vegetables Like the Mexican version it is covered with egg batter and fried It is served with tomato sauce or inside a bread bun Gallery edit nbsp A variation on the classic recipe using egg batter rather than dipping in masa flour nbsp Jalapeno poppers another form of chiles rellenos nbsp A Mexican American variation which has chiles stuffed with monterey jack cheese and an egg batter baked in a casserole dishSee also editChiles en nogada Jalapeno popper Dinamita Mirchi bada List of Mexican dishesReferences edit a b Velazquez de la Cadena Mariano 1858 A dictionary of the Spanish and English languages New York New York D Appleton amp Company p 96 via Google Books a b Bayless Rick Brownson JeanMarie amp Bayless Deann Groen 2000 Mexico One Plate at a Time Simon amp Schuster pp 194 195 ISBN 9780684841861 via Google Books Kenyon Chelsie 10 April 2012 How to Make Chile Rellenos About com Archived from the original on 15 January 2013 Retrieved 7 January 2013 Curtis Susan amp Ammerman Nicole Curtis 2006 Southwest Flavors Santa Fe School of Cooking Gibbs Smith p 131 ISBN 9781586856977 via Google Books a b c d e f Graber Karen Hursh 1998 Take This Chile and Stuff It Authentic Chile Relleno Recipes American Traveler Press ISBN 9781885590398 Hennessey Maggie 1 April 2022 If You Must Only Eat One Burrito Make It the Cheesy Chile Relleno It s a cheese stuffed roasted and fried green chile that s nestled into a swipe of refried pinto beans and wrapped inside a supple flour tortilla Bon Appetit Retrieved 18 September 2022 Cordero Cordell Teresa amp Cordell Robert 2007 Aprovecho A Mexican American Border Cookbook Hippocrene Books p 159 ISBN 9780781812061 via Google Books Edwords Clarence E 1914 Bohemian San Francisco Its Restaurants and Their Most Famous Recipes San Francisco Paul Elder and Company via Books about California History and Culture nbsp This Mexican cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Chile relleno amp oldid 1188001848, wikipedia, wiki, book, books, library,
