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Chile Rellenos RecipesChile Rellenos Recipes make my heart sing with joy. Delicious, spicy peppers stuffed with melted cheese are a welcome addition to any meal. The traditional Chile Rellano, or "stuffed pepper" is made with the poblano chile, although others have been used and stuffed with everything imaginable. Did you know that the poblano chile is named after a small town near Mexico City called Puebla? It is there that the chile relleno was invented. 
Authentic Chile RellenosThe poblano chile is the chile pepper used for authentic chile relleno recipes. They have the shape of a bell pepper, are not too spicy and have a very thick skin. You can use Pasilla or the New Mexico Big Jim chiles, but poblanos will stand up to roasting, stuffing and frying. After all, this is what it's all about-right?
Recipe For Chile RellenosLet's get started, but before we do please realize that you'll be working with hot oil and you need enough time to be safe and to do this properly. You can't rush this process.Ingredients 8 poblano chiles fire roasted and peeled Make The Batter 1/2 cup flour Note: The chiles need to be dry. Use a paper towel to remove all moisture & skin. Combine or sift all dry ingredients together In seperate bowl Get 1/4 cup vegetable oil hot in a Dutch Oven 
Green Chile SauceCoyote Trail Green Chile Sauce is perfect on Chile Rellenos. Why? Because this award winning sauce is made from chiles grown in the Hatch Valley of New Mexico.This rich sauce is best served warmed as a finishing sauce and chile rellenos recipes are the perfect dish.Traditionally, poblanos are used in chile rellenos because of the thick skin, but add the finishing touches with Coyote Trail Green Chile Sauce and your guests will rave.Interesting? To learn more about chile rellenos recipes and the reason some chiles are hot click on the link.. 
Bake & Stuff RellenosDo you want to reduce calories? Make something special, but keep the flavor? Why not consider baking when searching for your chile rellenos recipes? You can also stuff a poblano with just about anything and if you add some New Mexico Green Chile, you will be very pleased! This recipe makes 8 Poblano Rellenos Ingredients Optional: Add pine nuts, frozen corn, dried cranberries Fire roast & peel 8 poblano chiles Make Batter 1/2 cup flour Slit chiles and stuff Clean & Peel Those Chiles
There are a couple of ways to get the skin off of a chile. You can steam the chiles, which I do not recommend doing. Steaming chiles is the same amount of work as fire-roasting, but you get none of the flame roasted flavor. I suggest that you fire roast them, either on a Barbeque or over the open flame on your stove. Of course, if you have a chile roaster like the one above, that would solve all of your problems. A little history about that roaster pictured-it is the oldest chile roaster in the Hatch Valley and also the same roaster used to roast our very first chile order. That's right. The first 1000 lbs was roasted with some serious chile attitude! 
Freeze ChilesThat's right, chiles freeze well. Fire roast them and either remove the skin or leave it on. Place the chiles in a freezer bag, remove the air and chiles will freeze about one year. Chile rellenos recipes are sacred and you might want to keep a batch of frozen chiles handy for any occasion.If you've got to have the Hatch Chile year round and you can't freeze enough, we do sell roasted, cleaned and frozen green chile. This is chopped chile-not whole. The Fire Roasted Frozen Green Chile is sent in small frozen packages via two-day mail. You'll love our prices. 
Don't Forget The SalsaOur wonderful Christmas Salsa has just been released for the holidays. Man, this stuff is good. Made with both Red and Green Fire Roasted chiles, this award winning salsa will rock your palette.It is also the perfect stocking stuffer and an excellant choice for that Holiday Hostess on your list. And what could further enhance those chile rellenos recipes than an old world salsa?Get your Christmas Salsa Here 
Which Chile Do I Use?This is a good question and to a point, it's subjective. It will also depend on the heat factor, though chiles with alot of heat tend to have a pretty thin skin. Here's some personal experience I've had and you can decide from there.The poblano chile is authentic and the standard in any of the chile rellenos recipes. The reason for this is because it is a versatile chile. It had a wide body which is perfect for stuffing and it freezes very well. In New Mexico, the newest chile hybrid for a chile rellenos recipe is the Big Jim. This chile can get to ten inches in length and also has a thick flesh, which makes it perfect for frying or baking. Neither of these chiles would be considered hot by the real chile guys, but you can add the heat inside the chile. Do this by adding chopped green chile with your cheese or other stuffed ingredients. Then top the chile relleno with Coyote Trail Green Chile Sauce. The addition of those two ingredients will take an OK chile relleno to new heights. 
Speaking of EnchiladasIf you want to add to your chile rellenos how about whipping up some enchiladas? these authentic chicken enchiladas will pair perfectly with your green chile rellenos.Learn how easy it is to make authentic mexican food recipes by learning from the experts. Maybe your taste lends toward tacos. Learn how to make any type of tacos whether carne asada, shredded beef or ground beef. We teach you how to make the best and most authentic mexican food. 
Squash BlossomsOne of the pure pleasures of living near a farmers market or growing your own vegetables is making squash blossoms with green chile. This delicacy cooks for just minutes before exuding the most spectacular scents.This vegetable meal is low cost, healthy and full of flavor. It is also a fabulous side dish for those chile rellenos recipes.That's one of the beauties of cooking with green chile. Learn to make squash blossoms by clicking here. Enjoy!
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