Chiles_rellenos

Chile relleno

Chile relleno

Stuffed chili pepper dish in Mexican cuisine

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]

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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.

Regional variation

Mexico

Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas.[2]

United States

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]

Guatemala

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.

  • 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

See also

References

  1. [1]
    Velázquez de la Cadena, Mariano (1858). A dictionary of the Spanish and English languages. New York, New York: D. Appleton & Company. p. 96 – via Google Books.
  2. [2]
    Bayless, Rick; Brownson, JeanMarie & Bayless, Deann Groen (2000). Mexico One Plate at a Time. Simon & Schuster. pp. 194–195. ISBN 9780684841861 – via Google Books.
  3. [3]
    Kenyon, Chelsie (10 April 2012). "How to Make Chile Rellenos". About.com. Archived from the original on 15 January 2013. Retrieved 7 January 2013.
  4. [4]
    Curtis, Susan & Ammerman, Nicole Curtis (2006). Southwest Flavors: Santa Fe School of Cooking. Gibbs Smith. p. 131. ISBN 9781586856977 – via Google Books.
  5. [5]
    Graber, Karen Hursh (1998). Take This Chile and Stuff It: Authentic Chile Relleno Recipes. American Traveler Press. ISBN 9781885590398.
  6. [6]
    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.
  7. [7]
    Cordero-Cordell, Teresa & Cordell, Robert (2007). Aprovecho: A Mexican-American Border Cookbook. Hippocrene Books. p. 159. ISBN 9780781812061 – via Google Books.
  8. [8]
    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.


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This article uses material from the Wikipedia article Chiles_rellenos, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.