Stuffed Poblano Peppers | Chile Rellenos | Mexican Food | Cheese Stuffed Pepper | Things Tina Does
A little smoky, a little spicy , a whole lotta cheesy!! My homemade Chile Relleno's are worth the work. I love stuffed peppers, they are an impressive side dish or surprising main dish. With a little bit of prep work, and a lotta cheese you'll want to make these stuffed peppers for every meal.
Here's the recipe:
6-10 Poblano Peppers,
Filling:
1-1 1/2 bricks of Cream Cheese, soft
1 12 oz bag Pepper Jack cheese
1 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Cumin
1/2 tsp Salt
1/2 tsp Mexican Oregano
1. Preheat oven to 375 degrees. Wash and dry poblano peppers. Coat peppers with a thin layer of olive oil and roast for 10 minutes
2. Combine all other ingredients for the filling, SAVE some of the cheese for later to top peppers.
3. Once peppers have started to char and blister, remove from oven, place into a bag to steam for 10-20 minutes. Then scrap skin.
4. Split peppers remove seeds and membrane, fill with cream cheese filling, top with more cheese and bake for another 5 minutes then under the broiler until cheese is melty.
5. Enjoy!!
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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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CHILE RELLENOS | How To Make Chile Rellenos For One | Crispy Cheese Chile Rellenos
Today I am cooking at home and making crispy chile rellenos for one. I am keeping things simple and crispy. I am going to char roast 2 poblano peppers, stuff with cheese, and fry until golden brown. The stuffing is versatile and you can also serve with a tomato broth.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:00 Intro
0:46 Prep The Poblanos
1:45 Stuff The Poblanos
2:28 Flour Dredge
2:53 Egg Batter
4:02 Fry
_______________________________
⭐️ Tomato BROTH FOR CHILE RELLENOS
⭐️ COOKWARE VIDEO
INGREDIENTS
2 poblano peppers
2 large eggs
3 to 4 oz Oaxaca cheese
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp to 1/4 tsp black pepper
cooking oil for frying
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Chile Rellenos
Chile Rellenos Recipe
Authentic Chile Rellenos Recipe
How To Make Chili Cheese Dip
How To Make Chili Cheese Dip.
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RECIPE:
8 oz cream cheese
1 can chili
shredded taco cheese
365 degrees for 15 minutes
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Green Chile and Cheese Stuffed Chicken Recipe | Over The Fire Cooking #shorts
Green Chile and Cheese Stuffed Chicken for a simple meal ???? ???? ????
If you are looking for a fun yet simple meal, then this Green Chile and Cheese Stuffed Chicken is perfect for you. Stuffed a chicken breast with cream cheese, green chiles and shredded cheddar for a creamy filling cooked over fire. Cooked indirect first then seared off over the coals. Blended up a tomatillo salsa to go over top and your in business!
Recipe:
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Tamales with cheese and peppers | Tamales de rajas con queso | Mexican Food | Villa Cocina
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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:
*** King Arthur instant corn masa:
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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