Jump to content

Search the Community

Showing results for tags 'chile relleno'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 4 results

  1. I love Chile Rellenos and I caught some Poblano peppers on sale so I decided to make them. (I never knew just how much work they are to make before today) So first I assemble the ingredients to make the Relleno sauce. Next I roast them on the kamado. I peel and seed the jalapeno as I have a guest that doesn’t like anything too hot. And put them in my blender. Next I assemble the ingredients to make the Chiles. Now I lower the grate on my kamado and roast the peppers. After roasting I place them in a plastic bag to steam for a while. After 10 minutes I skin and seed them. Now stuff them with Monterey Jack cheese. Now dredge them in flour. Separate the whites from the yolks. (One egg for every relleno) Now beat the egg whites (and 1/8 tsp. Lemon juice for every egg white) with a mixer until stiff. Then add the gently beaten egg yolks and gently mix in. Now out to my gas grill to cook them up. Heat approx. 1/2" of oil in your skillet. Now dip each relleno in the egg mixture and fry up. I heated up some frijoles and Spanish rice and plated it up with some Queso Fresca and Tapatio hot sauce. Muy Bueno!
  2. Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
  3. I haven’t had a lot of time to cook recently but wanted to get in a Challenge Entry for this month. I started looking at what I had on hand as I wanted to use up items I already had. So what did I have lots of? Homemade Bacon and Roasted Hatch Chiles. Hmmmm! I looked further and I also had some eggs, cheese and some Bisquick. I thought about that for a while and came up with this. Here are most of the ingredients: Recipe Ingredients: Bacon – enough to make up a crust (I use 1 package plus some more) Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design 1 Potato – thinly sliced and enough to make up 2 layers. 4 eggs, lightly beaten 2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top 1/2 medium onion - slivered ¾ cup Bisquick or AP flour 1 teaspoon baking powder (If not using Bisquick) 1 cups milk ½ cup sour cream (plus some for garnish if desired) ¼ teaspoon salt ½ cup guacamole or 1 avocado sliced (for garnish if desired) 1 cup salsa (for garnish if desired) ¼ cup fresh cilantro, chopped (for garnish if desired) First off, the bacon crust. I’ve seen this done on the internet but it still took a while to figure out how I was going to make it come out right. What I’ve seen is doing a bacon weave wrapped over the outside of a pie pan. This way the bacon grease can drain away as the bacon cooks. I then add another layer to try and reduce any gaps that might form. Put another pie pan over it to try and reduce shrinkage and hold its shape. I put this on the kamado at 300 degrees. As it would be cooked some more I didn’t want the crust completely crispy so after about 30 minutes, the crust was pretty much done for now. After this had a chance to cool I set it aside while I prepared the pie filling. 1st I sliced the chiles and potatoes. I then beat the eggs, added the salt, Bisquick, milk and sour cream and beat again. Pulled out the crust and added a layer of potatoes, onions, Hatch chiles, half the liquid mixture. and cheese. Repeated that process again and then spread out the Hatch chile garnish. I had already set my kamado up for indirect cooking and it was cruising along at 325. I put my pie in and set my timer for 50 minutes to do my first check. After it’s done the center will no longer jiggle and you can poke in a knife or tooth pick and it will come out mostly clean. (Mine took 60 minutes) Remove for the heat and let cool 5 minutes before serving. Here is the results. Here are some plated shots. (Next day A.M. for breakfast) And here is my Money Shot. It was delicious!
  4. This is The Chili Relleno Encounter thread. The opponents will post their entries here.
  • Create New...