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Phili Cheesecake
CakeDessertsJust Recipes

Philadelphia Cheesecake Classic Recipe

by jughandle
written by jughandle
  • Cheesecake recipe method:
  • HEAT oven to 325°F.
  • MIX graham Cracker crumbs, 3 Tbsp. sugar and butter in food processor for 10 secs or 3-4 pulses
  • PREPARE a 9″ cake pan or spring-form pan by cutting a piece of parchment paper for the bottom.  Grease the pan then grease and the parchment.
  • PRESS graham cracker mixture onto the bottom of 9-inch springform pan or 9″ cake pan and tamp down with the bottom of a flat glass
  • BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • POUR cream cheese mixture over crust in pan.
  • BAKE 55 min. or until center is almost set.
  • LOOSEN cake from rim of pan by releasing the spring form or cutting around the edge with a knife
  • COOL before removing rim or turning out cake from cake pan. 
  • REFRIGERATE  4 hours.
  • GARNISH with sliced fruit
  • Serves 16
Phili Cheesecake
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Recipe - Classic Philadelphia Cheesecake

The original Philadelphia cheesecake, always a classic
Course Dessert
Cuisine American
Keywords Philadelphia cheesecake
Protein cream cheese
Cooking Method Baking
Hot/Cold Dish Cold
Prep Time 20 minutes
Cook Time 55 minutes
4 hours
Total Time 5 hours 15 minutes
Servings 16 servings
Author jughandle

What You Will Need:

  • 1-1/2 cups graham cracker crumbs - or other cookies eg: shortbread, Oreo, etc
  • 3 Tbsp. sugar
  • 1/3 cup butter - melted
  • 32 oz Creamcheese - 4-8 oz. each PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 eggs

Equipment Needed:

  • 1 9" spring form pan

Method:

Step 1

  • Preheat the oven to 325 degrees F (165 degrees C).

Step 2

  • Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly onto the bottom of a 9-inch springform pan.

Step 3

  • Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.

Step 4

  • Bake in the preheated oven until center is almost set, about 55 minutes. Loosen cake from the pan rim; cool before removing rim.

Step 5

  • Refrigerate for 4 hours before serving.

Nutrition

Nutrition Facts
Recipe - Classic Philadelphia Cheesecake
Amount Per Serving
Calories 319 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 108mg36%
Sodium 242mg11%
Potassium 97mg3%
Carbohydrates 20g7%
Fiber 0.1g0%
Sugar 18g20%
Protein 5g10%
Vitamin A 939IU19%
Calcium 65mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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American FoodcrockpotJust RecipesSoup

Split pea soup – Crock pot

by jughandle
written by jughandle
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Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keywords slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Author Taste Of Home

What You Will Need:

  • 16 oz split peas - dried green split peas, rinsed
  • 2 cups ham - cubed fully cooked
  • 1 large onion - chopped
  • 1 cup carrots - julienned or chopped
  • 3 cloves garlic - minced
  • 1/2 teaspoon rosemary - dried and crushed
  • 1/2 teaspoon thyme - dried
  • 32 Oz Chicken broth - reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt - more or less to taste
  • 1/4 tsp pepper - black pepper to taste

Equipment Needed:

  • Slow Cooker

Method:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Video

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Seafood Paella
Dinner/SupperEpicurious - BY CLAUDIA RODENFishJerry WoodenMusselsSea FoodShrimpSpanish FoodSpecial Events & Holidays

Seafood Paella

by jughandle
written by jughandle

Seafood Paella

Rice

When asked what the most important ingredient is in any paella dish, the answer will always be paella rice. Whichever rice you use it should be an absorbent, short- or medium-grain rice, never ever long-grain. Short-grain rice can absorb more liquid before becoming mushy, making it possible to achieve the perfect, dry texture.

Seafood

Oysters, clams, and mussels are always a good start.  You can use just about any seafood you would like.  The key is to time the cooking to finish as the rice is done.  In order to achieve this goal, I like to par-cook or pre-cook the items that need more time, such as shellfish and lobster.  Fish fillets can usually cook in the pan.  I like snails, when available.  Even canned escargot introduced to the party at the end can lend interest to the presentation.

https://www.epicurious.com/recipes/food/views/seafood-paella-366249
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Seafood Paella

"This is a dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like." Excerpt from Epicurious
Course Dinner, Main Course
Cuisine Spanish
Keywords Sea Food Paella
Protein Fish, Mussels, Shrimp, squid
Cooking Method Paella Pan
Hot/Cold Dish Hot
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5 servings
Author CLAUDIA RODEN

What You Will Need:

  • 1 large onion - finely chopped white or sweet onion
  • 5 tablespoons olive oil - extra virgin
  • 2 cloves garlic - crushed to a paste or finely chopped
  • 2 whole tomatoes - fresh or canned, peeled and chopped
  • 1/2 teaspoon sugar - as needed
  • Salt - to taste
  • 1 teaspoon pimentón dulce - or sweet paprika
  • 1 pinch saffron threads
  • 4 small squid - cleaned, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 2 cups medium-grain Spanish paella rice or risotto rice - such as Arborio or Carnaroli
  • 3 cups fish or chicken stock - plus more if needed
  • 1 cup dry white wine - or more to drink
  • 12 jumbo shrimp in their shells - 16/20 size
  • 2 lbs mussels - in shells, scrubbed and debearded

Equipment Needed:

  • 14-16" paella pan

Method:

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often.
  • Stir in the garlic, and before it begins to color, add the tomatoes.
  • Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling.
  • Add the squid and cook, stirring, for a minute or so.
  • Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly.
  • Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

Variations

  • •Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
  • •In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
  • •Use clams instead of mussels.
  • •You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
  • •If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.

Notes

Variations
•Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
•In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
•Use clams instead of mussels.
•You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
•If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.

Nutrition

Nutrition Facts
Seafood Paella
Amount Per Serving
Calories 572 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 64mg21%
Sodium 847mg37%
Potassium 542mg15%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 1g1%
Protein 22g44%
Vitamin A 186IU4%
Vitamin C 10mg12%
Calcium 99mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Red sauce
BlendingItalian FoodSaucesStock PotStove Top

Italian Sauces A Cook Should Know

by jughandle
written by jughandle

There are 5 basic “mother” sauces in French cooking.  From those basic sauces, there are hundreds of variations, some classics.  I’m going to give you recipes for 8 Italian sauces.

  1. Classic Marinara
  2. Pesto
  3. Bolognese
  4. Marcella
  5. Vodka
  6. Red Clam
  7. Alfredo
  8. Ragu
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5 from 1 vote
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Classic Marinara Sauce

Makes 3 1/2 cups of basic Marinara sauce, enough for 1 lb of pasta
Course Sauce
Cuisine Italian
Keywords Marinara Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author jughandle

What You Will Need:

INGREDIENTS
  • 28 ounces tomatoes - Can of whole San Marzano tomatoes certified D.O.P. if possible
  • ¼ cup olive oil - extra-virgin
  • 7 cloves garlic - peeled and slivered
  • 1 whole chile - whole chopped and crushed or a pinch of crushed red pepper flakes
  • 1 teaspoon salt - kosher
  • 1 sprig basil - Fresh or 1/4 teaspoon dried oregano, more to taste

Equipment Needed:

  • large frying pan

Method:

PREPARATION

  • Pour tomatoes into a large bowl and crush with your hands.
  • Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a Large Skillet

  • Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
  • When it is hot, add the garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
  • Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
  • Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
  • If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
  • Discard basil and chile (if using).

Nutrition

Nutrition Facts
Classic Marinara Sauce
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 845mg37%
Potassium 603mg17%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 453IU9%
Vitamin C 20mg24%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Finished Pie
American FoodBakingBerriesBlueberriesDessertsMartha StewardPiePie

Blueberry Crumb Top Pie Recipe for the holidays. This is a keeper.

by jughandle
written by jughandle

Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe.  Don’t hold back, make two and thank me after the 1st. – Jughandle

Finished Pie
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5 from 1 vote
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Blueberry Crumb Top Pie

Borrowed from Food and Wine Chickie who borrowed it from Martha Stewart
Course Dessert
Cuisine American
Keywords Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting time 6 hours
Total Time 7 hours 50 minutes
Servings 8 servings
Author VERONIQUE DEBLOIS

What You Will Need:

Crumb Topping Ingredients:
  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 12 tbsp. unsalted butter - chilled and diced into cubes
Pie Crust:
  • 1 Fail-Proof Pie Crust
Filling Ingredients:
  • 3 pints blueberries - 6 cups cups
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. lemon juice - freshly-squeezed
  • 1/8 tsp. salt
  • ½ recipe of crumb topping

Method:

Pie Crust

  • Jughandle's no fail crust – no need to blind bake the crust for this recipe
  • Crumb Topping Directions
  • In a bowl, mix the flour, light-brown sugar, granulated sugar, salt and cinnamon just until combined.
  • With your hands, work butter pieces in the flour mixture until large clumps form.
  • Divide mixture in half and freeze half the mixture in a plastic freezer bag. You only need half of the recipe for this pie.

Fill and Bake Instructions:

  • Preheat oven to 400 degrees.
  • Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe of the Crumb Topping.
  • Place the pie on a foil-lined baking sheet in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  • Let cool 6 hours.

Nutrition

Nutrition Facts
Blueberry Crumb Top Pie
Amount Per Serving
Calories 671 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 48mg16%
Sodium 187mg8%
Potassium 224mg6%
Carbohydrates 112g37%
Fiber 6g25%
Sugar 71g79%
Protein 6g12%
Vitamin A 651IU13%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Dinner/Supperdutch ovenJust RecipesReposted ChefStews/ChiliTex-MexTexas Food

The Only Texas Chili Recipe You’ll Ever Need

by Reposted Article
written by Reposted Article

By Courtney Bond December 2015 From Texas Monthly

This article originally appeared in the December 2015 issue of  Texas Monthly with the headline “Chili.”

Bust out the Dutch ovens: it’s getting “chili” in Texas. The origins of the robust dish Texans fervently claim as their own are, as food writers are wont to say, lost to history. But Frank X. Tolbert, in his 1953 treatise on Texas chili, A Bowl of Red, made a pretty good case for San Antonio as the birthplace of the ruddy, lustrous, peppery pot of meat we’re so fond of. So did the Sixty-fifth Legislature, which anointed it our official dish in 1977, boldly declaring that “Texans continue today the tradition begun in San Antonio 140 years ago of making the best and only authentic concoction of this piquant delicacy.” No doubt chili’s connection to Texas is deep and indisputable, from Gebhardt to Wolf brand, from the late-nineteenth-century “chili queens” of the Alamo City’s downtown plazas to the modern-day maestros of the Terlingua cookoffs.

But don’t look for a united Texan front when it comes to defining “authentic” (except for a near universal, almost hysterical aversion to the inclusion of beans). I lack the fortitude to wade into the murky depths of secret formulas and verboten ingredients and therefore align myself with the author of this recipe, Terry Thompson-Anderson, who reasonably suggests that perhaps “the rivalry and the controversy make for dozens of equally fabulous bowls of chili.”

 

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5 from 1 vote

The Only Texas Chili Recipe You’ll Ever Need

Adapted from Texas on the Table, by Terry Thompson-Anderson. Published by the University of Texas Press.
Course Dinner, First Course, Lunch, Main Course
Cuisine Tex-Mex
Keywords Chili, Texas Chili
Protein Beef
Cooking Method Dutch Oven
Hot/Cold Dish Hot
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 10 servings
Author Courtney Bond

What You Will Need:

  • 12 ancho chiles - stems and seeds removed
  • 7 pasilla chiles - stems and seeds removed
  • 2 1/2 tablespoons cumin seeds - toasted, then ground
  • 1 tablespoon coriander seeds - whole toasted, then ground
  • 1 1/2 tablespoons oregano - dried Mexican
  • 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons freshly ground black pepper
  • 6 pounds beef chuck roast
  • 1/3 cup fresh leaf lard - preferable or shortening
  • 2 large onions - chopped
  • 15 garlic cloves - minced
  • 2/3 cup tomato paste
  • 1 15 oz tomato sauce - 15 ounces tomato sauce
  • 3 quarts chicken stock - set aside 2/3 cup for the masa harina
  • 1/2 cup masa harina - whisked into 2/3 cup hot chicken stock
  • kosher salt - to taste

Equipment Needed:

  • large heavy pan, Dutch oven

Method:

  • Heat a heavy-bottomed 12- to 14-inch skillet over medium-high heat. When the pan is hot, add a layer of the chiles. Cook, turning often, until a strong chile aroma—one that is not bitter or charred—emanates from the pan. Do not allow the chiles to burn. Spread the chiles on a wire rack to cool and become moderately crisp. Repeat until all the chiles have been toasted. Grind the chiles to a fine powder in an electric spice or coffee grinder. Shake the chile powder through a fine strainer to remove any large pieces. Combine the ground chiles with the cumin, coriander, oregano, cocoa, paprika, cayenne, and black pepper. Set the mixture aside.
  • Trim the chuck roast, removing all fat, gristle, and tendons. Chop the meat by hand into 1/2-inch dice; set aside. Melt the lard in a heavy-bottomed 8-quart (or larger) Dutch oven over medium-high heat. When the fat is hot, add the meat and sear, stirring often. Add the onions and garlic. Cook, stirring often, until the onions are wilted and transparent, about 7 minutes. Add the tomato paste and stir to blend well. Cook, stirring, until the tomato paste is thick and dark in color, about 5 minutes. Add the tomato sauce and chile-spice mixture. Stir to blend well, then add the chicken stock. Bring the mixture to a full boil, then lower heat to a simmer and cover. Cook, stirring occasionally, for about 1 1/2 hours. Stir in the masa mixture and salt to taste. Cook, uncovered, an additional 30 to 45 minutes on low-medium heat, or until the chili is thickened and the meat is fork-tender. Stir often to prevent sticking. Taste and adjust seasonings as desired. Serve hot and add your favorite toppings (diced onion, avocado, sour cream, shredded cheese, corn chips, et cetera).

Nutrition

Nutrition Facts
The Only Texas Chili Recipe You’ll Ever Need
Amount Per Serving
Calories 872
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g106%
Trans Fat 3g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 196mg65%
Sodium 852mg37%
Potassium 2360mg67%
Carbohydrates 57g19%
Fiber 15g63%
Sugar 28g31%
Protein 67g134%
Vitamin A 12184IU244%
Vitamin C 31mg38%
Calcium 145mg15%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

§§cs§§

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Chile Rellenos
Jerry WoodenJust RecipesMexican

Chiles Rellenos Recipe

by jughandle
written by jughandle

Chiles Rellenos Recipe

Chile rellenos means “stuffed peppers in English”.  A traditional Mexican dish made from roasted and peeled poblano peppers.  Traditionally, Chile rellenos are stuffed with cheese and/or ground meat, then coated in egg batter and fried until golden brown.

Rellenos come with red or green salsa, or even wrapped in a tortilla with refried beans to make chile relleno burritos mouth watering dishes.

The following recipe is a combination of several recipe ideas. You can find great instruction and pictures on the following site: https://www.isabeleats.com/chile-relleno-recipe

Relienos
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Chiles Rellenos

A Mexican Staple
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keywords Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author jughandle

What You Will Need:

Chiles:
  • 6 large poblano chiles - or 12 smaller chiles
  • 8 ounces string cheese - Oaxacan-style mozzarella, or Monterey Jack
Batter:
  • 1 1/2 cups all-purpose flour - plus more for dredging
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt - plus more for sprinkling
  • 12 oz beer - 12-ounce bottle or can lager-style
  • 3 whole eggs - separated
  • Vegetable oil - for deep-frying
Mexican Tomato Sauce:
  • 2 pounds tomatoes - ripe cored and roughly chopped
  • 1/4 c onion - medium yellow
  • 6 cloves garlic
  • 5 sprigs coriander - fresh cilantro
  • 1 whole serrano chile - with seeds
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cinnamon - ground preferably Mexican

Method:

To prepare the chiles:

  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.

Cheese:

  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) “Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.) The cheese can also be grated and then stuffed into the chiles.

Batter:

  • Make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.Using an electric mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow. Stir in the beer to a make a smooth batter.
    batter

Dry Ingredients:

  • Whisk the flour, baking powder, cumin, and salt in a separate large bowl.
  • put the dry ingredients on a plate or tray for dredging.

Frying:

  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.
    Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.

Mexican Tomato Sauce:

  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

To Serve:

  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
    Chile Rellenos
  • Enjoy !!

Nutrition

Nutrition Facts
Chiles Rellenos
Amount Per Serving
Calories 297 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 1860mg81%
Potassium 532mg15%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 671IU13%
Vitamin C 139mg168%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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