Author: Robert Andrews

Tres Leches Cake

tres-leches

  • 14 oz can of Sweetened Condensed Milk
  • 12 oz can of Evaporated Milk
  • 1 C heavy cream or creme frache

Evaporated Milk invented by Gail Bordon in the 1856

  • Eagle Brand Evaporated milk came up with shelf-stable milk in the 1880’s
  • Carnation Company came up with the basis for this recipe
  • Sweetened Condensed Milk is 60% evaporated with sugar added; and is used for Key Lime Pie, Flan and must be thick enough to NOT flatten out and be runny, so America’s Test Kitchen ran a few tests and discovered that the best overall products were Eagle Brand and Carnation Sweetened Condensed Milks.
  1. Pour condensed milk into a glass bowl and cover with plastic wrap
  2. Microwave for 9-15 minutes – Stir about every 2-3 minutes
    – Microwave until milk starts to deepen in color
  3. Mix in Evaporated Milk and heavy cream
  4. Also 1 tsp vanilla extract
  5. Whisk all together

For the cake

  1. 2 C AP flour
  2. 2 tsp baking powder
  3. 1 tsp each of salt and ground cinnamon
  4. Whisk together
  5. To 1 C warm milk add 8 TBL butter
    Continue to heat until butter melts
  6. Crack 4 eggs into your stand mixer bowl with whisk attachment
  7. Beat until the eggs are fairly well beaten
  8. Add 2 C granulated sugar gradually
  9. Increase mixer to high – Beat 5-7 minutes until glossy
  10. turn machine to low, then start adding in your hot milk mixture
  11. Add another 2 tsp vanilla extract
  12. Add 3 C AP flour – one at a time – beating between each
  13. Pour into greased and floured 9×12 inch baking disk
  14. Bake at 325 degrees for 30-35 minutes
  15. Let rest about ten minutes

… or use Angel Food Cake or similar

  1. Poke holes liberally into the top of your cake with a chopstick or end of a mixing spoon.
  2. VERY SLOWLY Pour liquid mixture onto the cake
  3. Cool for another 15 minutes, then refrigerate at least 3 hours, preferably overnight
  4. DO NOT COVER or the condensation will make the topping gummy
  5. Take out of fridge about an hour before eating
  6. Top with whipped cream (recipe below)
  7. Garnish top lightly with cinnamon

Whipped Cream Topping

  • 1 C Heavy Whipping cream
  • 3 TBL corn syrup
  • 1 tsp Vanilla
  • Beat with a whisk attachment for about 2-3 minutes

 

Irish Brown Quick Bread

irish-bread
Combine dry ingredients

1.5 C whole wheat flour
2 C AP white flour
1 tsp baking soda
1 tsp baking powder
1.5 tsp salt
3 TBL sugar
1/2 C toasted wheat germ
– – – – – – –
1.75 C cold buttermilk
2 TBL melted butter
– – – – – – –
Drizzle and whisk butter into cold buttermilk
Drops will congeal
– – – – – – –
For the story of quick bread, CLICK HERE.
– – – – – – –
Pour dry ingredients into liquid and mix
Finish on a mixing board or the counter
Flatten just a bit and put onto a baking paper
Cut a large X across the top so bread can expand
Bake at 400 degrees for about 45-50 minutes
Brush top with melted butter
Cool for at least an hour before cutting
– – – – – – –

Stuffed Mushroom Caps

Use whatever kind of mushroom caps you prefer, but make sure they are big enough to stuff.

  • In a Bowl 1 – Stuffing
    • Brush 12 mushrooms with a paper towel to clean
    • Destem and put clean stems into a bowl
    • Add 2 strips crisp cooked bacon
    • Several sprigs parsley
    • 2 cloves garlic
    • 1/4 C grated Parmesan cheese
    • Optional:  1-2 TBL sliced jalapenos
  • In Bowl 2 – Topping
    • 2 TBL grated Parmesan
    • 1/4 C cream cheese
    • 1/2 C Ricotta
    • 1/2 C Panko bread crumbs
    • 1 TBL EVOO
  • Separate stuffing and topping into twelve little piles
    • Half, Half again, then thirds
  • Stuff caps with stuffing, and carefully top with the topping
  • Bake at 350 degrees for about 15 minutes
  • Let cool 5 minutes before serving

 

 

Basic Pie Crust – THREE RECIPES

BASIC PIE CRUST

This is probably the most simple pie crust you will ever make.

2 1/2 c ap flour pulsed
1 tsp salt
12 tbl cold butter
3 ice cubes (better 2 TBL frozen vinegar)

1/2 c cold sour cream
1 egg

Optional: If you are making a savory crust, add some chopped chives to the mixture

Continued at bottom of page

========================

100 Year Old Pie Crust:

2 1/2 cups flour
1 cup shortening
1 dash salt

1 tablespoon vinegar
1/2 cup milk

Continued at bottom of page

========================

TV RECIPE PIE CRUST

3 CU flour – sifted
2 tsp baking powder
2 TBL sugar
1 tsp salt
9 TBL COLD butter
6 TBL vegetable shortening (Crisco)

1/2 CU cold milk

Continued at bottom of page

========================

Regardless of which recipe you use, your next steps will be as follows:

Combine wet and dry
You can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough

Dough should be about like “Play Dough”

Divided into two pieces. One for the pie bottom, and one for the pie Top crust.

Form into a thick disk and wrap in plastic wrap
Chill in refrigerator for one hour – or up to a week
At the end of one hour, put on counter for 10 minutes.

Roll flat to 12 inches. Put both in refrigerator for 10 minutes.

=======================

The Best Blind Baked Crust from Scratch

  1. One stick butter – very cold and sliced as thin as possible
  2. Put into freezer for 15 minutes
  3. 150 gm AP flour
  4. 1/2 tsp salt
  5. Spin to combine
  6. Put in frozen butter and pulse until it is fine meal
  7. 1/4 C ice water (or 1/4 C nearly frozen vodka) – 5 pulses
  8. It will look like it needs more water, but it doesn’t
  9. Put into the center of a large plastic sheet (from a garbage bag)
  10. Compact into a ball, then flatten into a big hockey puck
  11. Refrigerate 30-60 minutes
  12. Chill two pie pans to the freezer during this time
  13. Put disk on a floured parchment paper and roll slowly until it is about 1/4 inch thick
  14. Put in between two 1/8 inch cutting boards and roll until consistently flat
  15. Move the crust to the pie pan
    1. Put one cold pie pan on top of the crust, then using the parchment as a sling move it over and put it into the second pie pan
    2. Press down, then invert.   Remove the first pan, then remove the parchment paper.
    3. Put the first pan back on, then invert again
    4. Trim any excess and put into another garbage bag and freeze overnight
  16. Preheat oven to 300º
  17. Put a baking sheet on the lowest rack
  18. Put the pie pan (upside down) on the top rack
  19. Bake 1 hour
  20. Turn up heat to 375º and bake for another 15-20 minutes
  21. Remove pan and put on a cooling rack (upside down) for 20 minutes
  22. Invert and remove the top pan
  23. Let cool a full hour

Rattitouille

This is kind of like saying “Casserole” There are literally thousands of recipes. Here is one of them:

Roma Tomatoes
– canned tomatoes in winter is OK
put a small X on the bottom of the tomato and plunge into boiling water for about 30 seconds
then put into ice water – peel back skin
Toss tomatoes in oil and put onto a tray

Get three yellow bell peppers or Anaheim peppers, halve, and put on tray with the tomatoes

Bake peppers and tomatoes at 350 degrees for about 30 minutes

Put peppers into a plastic bag and let them sweat for a couple of minutes, then peel black skin off of peppers

Cook in separate pans in a bit of oil:
Japanese Eggplant (one inch pieces) Dark purple
Chinese Eggplant (one inch pieces) Light purple – lavender
Squash (one inch pieces)
Zucchini (one inch pieces)
Onion (Sliced thinly)
Salt each of the above ingredients except the onion

Roughly crush the tomatoes
Combine everything into the largest skillet
Add fresh basil chiffonade, kale chiffonade, thyme, pepper

Serve with a French or Italian loaf of bread

Potato Peel Pie

Drop potato peels into salted boiling water and cook for 10 minutes
Drain, pat dry, and make crust with potato peels – cut side up
Mix one large cooked beet ( mashed and strained ) with 2 cups mashed potatoes
Spread across bottom
Spread next layer with 2 cups mashed potatoes
Grate one carrot lightly over top
Sprinkle with grated cheese
Bake at 350° 60 minutes

Watermelon Salad

Toss together:
Watermelon pieces. Seedless (toss separately in lime juice)
Yellow tomato . Skinned and seeded
Red tomato . Skinned and seeded
Chervil or Parsley
Dill
Chives
Tarragon
Sea Salt
Pepper
EVOO

Reduced balsamic syrup drizzle on plate
Plate mixture
Top with spring greens
Drizzle with EVOO
Top with grated Parmesan cheese

Granita Parfait

  1. Cut watermelon into 1/2 inch perfect squares and set aside
  2. Put imperfect pieces into the blender
  3. Add 2 TBL honey and zest and juice from one lime into a blender
  4. Blend till smooth
  5. Dump into a Ziplock bag
  6. Pop into the freezer until it is frozen
  7. Pulverize right in the bag and put back into the freezer
  8. Take your cubes and sprinkle with coarse salt and sugar
  9. Sprinkle lightly with Tajin (a Mexican lime-spice)
  10. Mix whipped cream and lemon sorbet
  11. In little clear glasses layer first 1/8 with watermelon cubes
  12. Add 1/8 layer of lemon sorbet
  13. Add 1/8 whipped cream
  14. Top last 1/8 with the granita
  15. Add a few more watermelon cubes, sorbet and whipped cream
  16. Top with a single blueberry

Quick and Elegant Ice Cream

Quick: Caramel syrup
Elegant: Salted caramel

Paint on the bottom of dessert bowl

Quick: Crushed graham crackers or Vanilla Wafers
Elegant: Cocoa nib and carob

Sprinkle on bottom

Quick and Elegant: Cut the top and bottom off of an orange. Set it flat on a cutting board and shave the sides off. Cut into sections and place on top of the sprinkles.

Quick and Elegant: Put a scoop of high quality ice cream on the orange slices.

Quick and Elegant: merest sprinkle of crumbs over the top

The Humble Lemon

Amazing frozen lemons

All it is…..is a frozen lemon

Many professionals in restaurants and eateries are using or consuming
the entire lemon and nothing is wasted. How can you use the whole
lemon without waste?

Simple.. Place the washed lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and shred the
whole lemon (no need to peel it) and sprinkle it on top of your foods.

Sprinkle it to your vegetable salad, ice cream, soup, cereals,
noodles, spaghetti sauce, rice, sushi, fish dishes, whisky…. The
list is endless.

All of the foods will unexpectedly have a wonderful taste, something
that you may have never tasted before. Most likely, you only think of
lemon juice and vitamin C. Not anymore.

Now that you’ve learned this lemon secret, you can use lemon even in
instant cup noodles.

What’s the major advantage of using the whole lemon other than
preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more
vitamins than the lemon juice itself. And yes, that’s what you’ve
been wasting.

But from now on, by following this simple procedure of freezing the
whole lemon, then grating it on top of your dishes, you can consume
all of those nutrients and get even healthier.

It’s also good that lemon peels are health rejuvenators in eradicating
toxic elements in the body.

So place your washed lemon in your freezer, and then grate it on your
meal every day. It is a key to make your foods tastier and you get to
live healthier and longer! That’s the lemon secret! Better late than
never, right? The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is
10,000 times stronger than chemotherapy.

Why do we not know about that? Because there are laboratories
interested in making a synthetic version that will bring them huge
profits.

You can now help a friend in need by letting him/her know that lemon
juice is beneficial in preventing the disease. Its taste is pleasant
and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept, so
as not to jeopardize the beneficial multimillionaires large
corporations?

As you know, the lemon tree is known for its varieties of lemons and limes.

You can eat the fruit in different ways: you can eat the pulp, juice
press, prepare drinks, sorbets, pastries, etc… It is credited with
many virtues, but the most interesting is the effect it produces on
cysts and tumors.

This plant is a proven remedy against cancers of all types. Some say
it is very useful in all variants of cancer. It is considered also as
an anti microbial spectrum against bacterial infections and fungi,
effective against internal parasites and worms, it regulates blood
pressure which is too high and an antidepressant, combats stress and
nervous disorders.

The source of this information is fascinating: it comes from one of
the largest drug manufacturers in the world, says that after more than
20 laboratory tests since 1970, the extracts revealed that It destroys
the malignant cells in 12 cancers, including colon, breast, prostate,
lung and pancreas…

The compounds of this tree showed 10,000 times better than the product
Adriamycin, a drug normally used chemotherapeutic in the world,
slowing the growth of cancer cells.

And what is even more astonishing: this type of therapy with lemon
extract only destroys malignant cancer cells and it does not affect
healthy cells.

So, give those lemons a good wash, freeze them and grate them. Your
whole body will benefit from it!!!!!
<hr>

Robert’s Jalapeño Ketchup

Before we begin…

  • The Jalapeño Puree (aka Chili Sauce)  takes about six months to age, so you might want to make several jars of the puree.  This will can very well.

This condiment will last you a few months

1/4 cup Franks Red Hot Cayenne Pepper Sauce
1/4 cup of Grandpa’s Jalapeño Chili Sauce
1 cup Heinz Ketchup

Consider MAKING YOUR OWN KETCHUP

Step by Step

  1. Mix well and bottle it up
  2. Keeps for a couple of months in the fridge

Oh, one more thing…

  • If you want REALLY HOT puree, just cut the stem off and use the whole pepper, seeds and all, for your chili sauce.  If you want good jalapeno flavor, but not quite as much heat, remove the seeds and veins from the pepper.
  • Be sure you wear gloves cause if you rub your eyes afterward it will hurt… A LOT.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Huevos Rancheros


INGREDIENTS

  • Corn tortillas
  • Leftover chopped steak (julienne strips)
  • Onion
  • Chili
  • Green chilies
  • Salsa
  • One egg per person
  • Shredded cheese

STEP BY STEP

  1. Put a corn tortilla in a baking dish and cook at 350º it till it just starts to brown
  2. Slivered onion, drizzled with EV00, and then microwave (Separately) for 30 seconds – Set aside
  3. Top browned tortilla with – in order:
  4. Leftover chopped steak Julian strips
  5. Microwaved onion
  6. Leftover chili
  7. Leftover green chilies
  8. One spoon of salsa
  9. Top with a undercooked lightly fried (or poached) egg
  10. Top with cheese and put into oven until cheese melts
  11. Turn out of cooking dish on the plate before serving

 

Pork Milonaise

Pork Milonaise

Alt: veal

Pound pork chop (or loin) flat and very thin
. Use butterflied, bone in if possible . Elefante
Season with salt and pepper

Dredging mixtures:
First: Flour
Then: Eggs
Finally: Bread crumbs, parmesan cheese, parsley

Hot well-oiled fry pan
Both sides, then the oven @ 375° for six minutes

Caramelized fresh onions pieces
A touch of balsamic in hot skillet
Add figs just to heat, not to cook
Put in arugula just to wilt
Put onto plated pork chop
Top with gorgonzola or bleu cheese
Drizzle with EVOO

Robert@RobertAndrews.NET

Two Easy Dips

Suz-KyleTwo Easy Dips
Suzanne Bissette
and Kyle Unfug
from AZ Family

Really though, all jokes aside, if you live in Arizona, be sure to watch this weekday morning show. Lots of good local information plus some of my favorite recipes from chefs from around the Valley. Sorry Suzanne and Kyle for the joke. I love you two!

Suzanne

  • 4 Green scallions – chopped on the bias in small pieces
  • 1 C Mayo (see Grandpa’s recipe) or Miracle Whip,
  • 1 C Shredded cheddar cheese,
  • 3 pieces Crumbled crisp bacon

Opt: jalapeños

Kyle

  • 2 sticks Cream cheese smear on bottom of pan
  • 1-2 cups pesto sauce
  • Heat oven to broil till the merest bubble
  • Serve with crackers or pita or French bread

 

Spinach Pies

These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.

DOUGH
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil

FILLING
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper

1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling

  1. Make the dough In a bowl, whisk the 2 cups of flour with the salt.
  2. Make a well in the center and pour in the water and oil,
  3. using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
  4. Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
  5. Wrap the dough in plastic and let rest at room temperature for 30 minutes.
  6. Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
  7. Preheat the oven to 450°.
  8. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
  9. Cut the dough into twelve 4-inch squares.
  10. Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
  11. Arrange the pies on a parchment paper–lined baking sheet.
  12. Brush with the egg wash and sprinkle with sesame seeds.
  13. Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
  14. Let cool for at least 5 minutes, then serve warm or at room temperature.

Make Ahead
The pies can be baked early in the day.
Suggested Pairing

Try this dish with a vibrant, orange peel-scented white from Crete.

Ohio Buckeyes

buckeyesCHILL TIME – 1 Hr

This is such an easy desert recipe:

2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners’ sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)

  1. In a large bowl, combine peanut butter and butter; mix until smooth.
  2. Gradually add confectioners’ sugar, stirring until thoroughly mixed.
  3. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
  4. In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.
  5. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter.
  6. Place on the prepared baking sheet and remove toothpick.
  7. Using your finger, fill in the hole left by the toothpick.
  8. After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
  9. Makes about 5 dozen treats.

Notes

Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature. You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold. You may also find it in the aisle where baking supplies are sold.

See photos of real buckeyes (left) and confectionery buckeyes (right).
buckeye-real buckeye-choc

Here is a recipe from Sam the Cooking Guy.

2 C creamy peanut butter
1 C salted butter
16 oz (box) powdered sugar

Blend all together and shape into small golf balls or large marbles… however you envision it.
Place on a small baking sheet and freeze for one hour, or refrigerate for 3-4 hours.
In a double boiler, melt
2 C Nestle chocolate morsals
2 TBL vegetable shortening
2 TBL paraffin wax (also sometimes called baker’s wax or canning wax)

After balls are cooled, use toothpicks to hold them while you dip them ALMOST all the way into the chocolate.
Refrigerate at least one hour before serving.

Six Layer Decadence

aka  Sex in a Pan – from http://www.bakingglory.com/cakes/sex-in-a-pan/
Prep Time: 45 minutes

Cook Time: 20 minutes
Yield: 10 servings

Ingredients

Crust (first layer)
    • 1 cup pecans, chopped
    • 3 tbsp white sugar
    • ½ cup butter
    • 1 cup flour
Cream cheese (second layer)
    • 8oz (225g) package cream cheese
    • 1 cup powdered sugar
    • 1 cup whipped cream or cool whip
Vanilla pudding (third layer)
    • 1 package of instant vanilla pudding (5.1 oz or 144 g)
    • 2 cups milk
Chocolate Pudding (fourth layer)
    • 1 package of instant chocolate pudding (5.1 oz or 144 g)
    • 2 cups milk
Whipped Cream (fifth layer)
    • 2 cups whipped cream or cool whip
Chocolate (sixth layer)
  • shaved chocolate

Preparation Instructions

  1. Preheat oven to 350° F / 175° C.
  2. Oil/spray a 9×13 inch (23x34cm) baking dish.
  3. Mix chopped pecans or whatever you want to use, with some sugar, butter and flour then press it into your baking dish.
  4. Bake it for about 20 minutes, let it cool down completely before you add the second layer.
  5. Prepare your vanilla and chocolate puddings as per instructions on their packages.
  6. Mix cream cheese, powdered sugar and whipped cream until light and fluffy.
  7. Let them cool for a while then place it evenly over the crust.
  8. On with the next layers now, evenly spread vanilla pudding.
  9. Add the chocolate pudding layer as well.
  10. Fifth layer is whipped cream spread over entire surface.
  11. Shave a lot of dark chocolate on top of your cake and enjoy!
  12. I would refrigerate over night but two hours might just be enough.

Chiles Rellenos

RECIPE FROM AllRecipes.com is below.

Overview

Makes: 4 servings

  • Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
  • Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
  • Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
  • This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. by Christine Gallary

Instructions
For the salsa:

  1. Heat the broiler to high and arrange a rack in the upper third of the oven.
  2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes.
  3. Broil until the tomato skins start to blacken and blister, about 7 minutes.
  4. Transfer the vegetables to a blender, add the measured lime juice and salt, and blend into a smooth purée.
  5. Taste and season with additional salt and lime juice as needed.
  6. Transfer to a small saucepan and keep warm over low heat.

For the chiles rellenos:

    1. Lay 1 chile on a work surface so that it sits flat naturally without rolling.
    2. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
    3. Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
    4. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
    5. Repeat with the remaining peppers.
    6. Turn 2 gas burners to medium-high heat.
    7. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
      (Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven.
    8. Place all of the chiles directly on the rack.
    9. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes.
    10. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.)
    11. Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
    12. Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes.
    13. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
    14. Heat the oven to 250°F and arrange a rack in the middle.
    15. Place a wire rack over a baking sheet and set aside.
    16. Season the inside and outside of the chiles with salt and pepper.
    17. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
    18. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
    19. Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
    20. Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
    21. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.
    22. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
    23. Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
    24. Lay the chile seam-side down on top of the mound of batter.
    25. Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.
    26. Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
    27. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
    28. Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm.
    29. Repeat with the remaining stuffed chiles.
    30. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno.
    31. Serve immediately, passing the remaining salsa on the side.

From All Recipes

Authentic Mexican Chile Rellenos

Authentic chile relleno recipe handed down for generations in my family.

Submitted by Kentucky Guera
Prep Time:  25 mins
Cook Time:  20 mins
Additional Time:  15 mins
Total Time:  1 hr
Servings:  6
 

How to Make Chile Rellenos

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this chile relleno recipe: 

  1. Broil the peppers until charred, then steam them in a covered bowl until cooled. 
  2. Remove the skins, seeds, and cores. Rinse and pat dry. 
  3. Stuff peppers with strips of cheese.
  4. Whisk egg yolks and baking powder, then beat the egg whites until stiff peaks form. 
  5. Gently fold the beaten whites into the yolk mixture. 
  6. Roll each pepper in flour, then dip them into the egg mixture. 
  7. Fry in vegetable shortening until golden and crispy. 

Ingredients

  • 6 fresh Anaheim chile peppers
  • 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
  • 2 large eggs, separated
  • 1 teaspoon baking powder
  • ¾ cup all-purpose flour
  • 1 cup vegetable shortening for frying

Directions

    1. Gather all ingredients.
    2. Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
    3. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
    4. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
    5. Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
    6. Whisk egg yolks and baking powder in a bowl until combined.
    7. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
    8. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
    9. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
    10. Serve and enjoy!

More About This Recipe:

This restaurant-worthy chile relleno recipe is easy, cheesy, and full of Mexican flavor. 

What Is a Chile Relleno? 

Chile relleno is a Mexican dish that means “stuffed chile.” A chile pepper (such as a poblano or an Anaheim) is broiled, peeled, then stuffed with cheese and fried to golden and crispy perfection. Chile rellenos are served alone or topped with a tomato sauce. 

What to Serve With Chile Rellenos

Explore the entire All Recipes collection of Mexican Side Dishes for delicious serving inspiration. Here are a few of the top-rated recipes you’ll find: 

How to Store Chile Rellenos

Store leftover fried chile rellenos in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in the oven. 

Can You Freeze Chile Rellenos? 

You can freeze chile rellenos for up to two months. Thaw in the refrigerator overnight, then reheat in the oven. 

Allrecipes Community Tips and Praise

  • “Absolute best chile relleno recipe,” raves Cindy M. Thomason. “The rellenos came out nice and fluffy.”
  • “This is my go-to recipe since the first time I made them,” says Vicki Page. “Delicious, easy, and authentic. I don’t change anything, usually. I may put some taco seasonings in the flour on occasion, and a spicy tomato sauce on top.”
  • “Awesome,” according to Leslie Tau-Holzhausen. “I never made them before and they came out perfect. I used poblanos because that’s what I had on hand. I charred them over an open flame on the stove and followed the rest of the recipe as indicated. This is a no-fail recipe.”

Editorial contributions by Corey Williams

 

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