Chile relleno

Chile relleno
Chiles rellenos
Course Entre
Place of origin Mexico
Serving temperature hot
Main ingredients Poblano pepper, egg, cheese
Variations Hatch chile, Anaheim pepper, pasilla, meat

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʎeno], literally "stuffed chile"[1]) is a dish in Mexican cuisine that originated in the city of Puebla.

Mexico

In Mexico, it consists of a stuffed, roasted, fresh poblano pepper (a large and mild chili pepper named after the city of Puebla), sometimes replaced with a Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs".[1]

In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried.[2][3] Although it is often served in a tomato sauce, the sauces can vary.

Some versions in Mexico use rehydrated dry chiles such as anchos or pasillas.[2]

United States

In the United States, chiles rellenos are usually filled with asadero, asiago, or Monterey Jack cheese, but can also be found with cheddar or other cheeses.[4] The chile is then dipped in an egg batter and either pan-fried or deep-fried. Chiles rellenos are a popular cuisine in the state of New Mexico, where the Hatch chile is revered for its slender (rather than round) shape and medium-to-hot flavor. In the US, rellenos are typically served with red or green chile sauce or mole.

Variations, which can be seen based on regional tastes or experimentation, include:

  • pecan-encrusted
  • crab-filled
  • inside of a "chile relleno burrito"
  • in a casserole form (which can be more practical for serving groups of people)[5]

A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.[6]

Guatemala

In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.

See also

References

  1. 1 2 Velázquez de la Cadena, Mariano (1858). A dictionary of the Spanish and English languages. New York, New York: D. Appleton & Company. p. 96 – via Google Books.
  2. 1 2 Bayless, Rick; Brownson, JeanMarie & Bayless, Deann Groen (2000). Mexico One Plate At A Time. Simon & Schuster. pp. 194–195. ISBN 9780684841861 – via Google Books.
  3. ↑ Kenyon, Chelsie (2012-04-10). "How to Make Chile Rellenos". About.com. Retrieved 2013-01-07.
  4. ↑ Curtis, Susan & Ammerman, Nicole Curtis (2006). Southwest Flavors: Santa Fe School of Cooking. Gibbs Smith. p. 131. ISBN 9781586856977. Retrieved 30 November 2017 – via Google Books.
  5. ↑ Cordero-Cordell, Teresa & Cordell, Robert (2007). Aprovecho: A Mexican-American Border Cookbook. Hippocrene Books. p. 159. ISBN 9780781812061. Retrieved 30 November 2017 – via Google Books.
  6. ↑ Edwords, Clarence E. (1914). Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes. San Francisco: Paul Elder and Company – via Books about California History and Culture.


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