How to make chile rellenos with cheese #recipe
Let's make chile rellenos. I will fill these with cheese, but picadillo or potato is another filling I like. These stuffed poblano peppers are a labor of love and so worth it.
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INGREDIENTS
4 poblano peppers
4 large eggs
8 oz Oaxaca cheese
1/2 cup all-purpose flour
1/2 tsp salt
cooking oil for frying
TOMATO BROTH
5 Roma tomatoes
3 cup water
2 cloves garlic
1/4 piece of a small onion
1 Tbsp tomato chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/4 tsp black pepper
salt to taste
How To Make Chile Rellenos
Dinner Recipe
Cooking At Home
Mexican Food Recipes
Chili Cheese Paratha | Home Cooking
Chili Cheese Paratha
Ingredients
Mozzarella Cheese - 1 cup (grated)
Cheddar Cheese - 1/2 cup (grated)
Medium Size Onion - 1 (finely chopped)
Green Chili - 3 to 4 (finely chopped)
Ginger - 1 (finely chopped)
Cloves of Garlic - 3 (finely chopped)
Few Coriander Leaves - finely chopped
Few Mint Leaves - finely chopped
Pepper - 1 tsp
Cumin Powder - 1 tsp
Salt
Ghee
#chilicheeseparatha #paratha #paratharecipe
Method:
1. Take a bowl and add 1 cup of mozarella cheese, 1/2 cup of chedar cheese,1 medium sized onion, 1 green chili, 1 piece of ginger, 3 cloves of garlic, coriander leaves, mint leaves, 1 tsp pepper, 1 tsp cumin powder and little bit of salt to balance the flavour. (You can use either one of the cheese, incase you don't have both. You can also use processed cheese)
2. Mix all the ingredients together. Cheese filling is ready.
3. Roll out first paratha and place it aside.(Buy non stick tawa:
4. Roll out another paratha and spread the cheese filling on the paratha.
5. Make sure the filling is spread evenly. Don't spread it till the end, as you need to seal the chapati. (You can do it the traditional way as well, by placing the filling in the centre and rolling out the paratha)
6. Gently place the other chapathi on top and seal the chapathi by gently pressing the ends using your finger or a fork.
7. Place the paratha on the tawa and cook both the sides.
8. Flip it over and drizzle with little ghee.
Spicy Chili Cheese Paratha is ready..
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Recept:
Chili cheese:
Ca 7st chili chesse
150g
200g riven cheddarost ( påsen jag köpte hade även riven mozzarella i sig, det funkar)
1st jalapeno, finhackad ( går även att köpa inlagd jalapenjos)
1msk champangevinäger eller vitvinsvinäger
2ägg
1dl mjöl
1dl panko
1dl ströbröd
Rapsolja/ frityrolja till fritering ca 2L
Gör så här:
Blanda den finhackade jalapenjon med vinägern.
Lägg osten i en skål Mikra osten i 30sek intervaller ( totalt ca 2-3min) och rör om mellanåt tills en smetliknande textur bildats.
Sila bort vinägern från jalapenosen och häll i jalapenjosen i mixen, salta och peppra och mixa ihop.
Ställ i kyl ca 5min,
Plocka ut ur kyl och forma 7-8 st bollar.
Panera i först mjöl, sen vispat ägg, sen panko, sen ägg igen och sen panko.
Fritera bollaran på 180°c i ca 1-2 min eller till gylende.
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Skönaste Kockkniven:
Den Coola Kniven:
Min Extrema Tranchérings Kniv:
BÄSTA Stekpanna:
Djup Stekpanna:
Sauteuse:
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Mitt Stekpanne kit:
BÄSTA Mandolinen:
Plastflaskan jag Har Oljan i:
Trä Skärbrädan:
Plast Skärbräda:
Blender, Hamilton Beach:
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Håll Dina Knivar Vassa Med denna:
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Best corn bread ???? #easyrecipe #recipe #corn #cornbread #cheese
Tamales with cheese and peppers | Tamales de rajas con queso | Mexican Food | Villa Cocina
#tamales #mexicanfood #villacocina
Tamales are among the most popular authentic dishes in Mexican Cuisine. They are delicious and represent years of tradition and culture. There are numerous ways to fill them but tamales with cheese and peppers/ de queso con rajas is a classic. Learn to make them and experience the joys of Mexican flavors.
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Tamales de queso con rajas recipe/ cheese & peppers
Prep
2 1/2 lbs poblano peppers, charred, peeled & sliced
10 ea serrano peppers (optional), quartered lengthwise
2 -2 1/2 lbs Oaxaca cheese, grated :
33-34 ea corn husks for the tamales :
12 ea additional corn husk to cover the tamales
For the Dough
10 cups corn masa harina
*** Maseca instant corn masa:
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1 1/2 tsp baking powder :
1 TBSP kosher salt or to taste :
2 1/3 cups avocado or corn oil :
7 cups chicken broth, low sodium :
Toppings
Sour cream, cheese and avocado salsa
For the avocado salsa
Full Tutorial:
1/2 lb tomatillos
2 serrano
1/8 white onion, large
1 small garlic, clove + 1 regular size
1/4 bunch cilantro, fresh
1 avocado, large (about 9 oz)
Salt to taste
1/2 cup of water + enough water to cover & cook ingredients for salsa
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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