Chile relleno
{{Short description|Stuffed chili pepper dish in Mexican cuisine}}
{{use dmy dates|date=July 2020}}
{{Infobox food
| name = Chile relleno
| image = Image:Chile Rellenos.jpg
| caption = Chiles rellenos
| alternate_name =
| country = Mexico
| region =
| national_cuisine =
| creator =
| course = First or main
| type = Stuffed vegetable
| served = Hot
| main_ingredient = Poblano pepper, egg, cheese
| minor_ingredient =
| variations = New Mexico chile, pasilla, meat
| calories =
| other =
}}
The chile relleno ({{IPA|es|ˈtʃile reˈʝeno}}, literally "stuffed chile"){{cite book |last=Velázquez de la Cadena |first=Mariano |author-link=Mariano Velazquez de la Cadena |title=A dictionary of the Spanish and English languages|year=1858|publisher=D. Appleton & Company |location=New York, New York |page=96 |url=https://books.google.com/books?id=2xsQAAAAYAAJ&pg=PA96 |via=Google Books}} is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca NOT made of meat, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.{{cite book |first1=Rick |last1=Bayless |first2=JeanMarie |last2=Brownson |first3=Deann Groen |last3=Bayless |name-list-style=amp |title=Mexico One Plate at a Time |url=https://books.google.com/books?id=Q1VfactfpoEC&pg=PA194 |publisher=Simon & Schuster |date=2000 |pages=194–195 |isbn=9780684841861 |via=Google Books}}{{cite web |url=http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm |title=How to Make Chile Rellenos |publisher=About.com |date=2012-04-10 |access-date=2013-01-07 |first=Chelsie |last=Kenyon |archive-date=15 January 2013 |archive-url=https://web.archive.org/web/20130115221550/http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm |url-status=dead }} Although it is often served in a tomato sauce, the sauces can vary.
Regional variation
=Mexico=
=United States=
In the United States, chiles rellenos are usually filled with asadero or Monterey Jack cheese, but can also be found with cheddar or other cheeses, as well as ground or minced meat.{{cite book |title=Southwest Flavors: Santa Fe School of Cooking |first1=Susan |last1=Curtis |first2=Nicole Curtis |last2=Ammerman |name-list-style=amp |publisher=Gibbs Smith |url=https://books.google.com/books?id=WGuIoVRzVLUC&pg=PA159 |date=2006 |page=131 |isbn=9781586856977 |via=Google Books}}
Variations, which can be seen based on regional tastes or experimentation, include:
- Chiles en nogada
- Pecan-encrusted
- Crab-filled{{cite book | last =Graber | first =Karen Hursh | authorlink = | title = Take This Chile and Stuff It: Authentic Chile Relleno Recipes | publisher = American Traveler Press | series = | volume = | edition = | date =1998 | location = | pages = | language = | url = https://books.google.com/books?id=wh0pkgEACAAJ| doi = | id = | isbn =9781885590398 | quote=}}
- Inside of a "chile relleno burrito"{{cite news | last =Hennessey | first =Maggie | title =If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno: It's a cheese-stuffed roasted and fried green chile that's nestled into a swipe of refried pinto beans and wrapped inside a supple flour tortilla.| newspaper =Bon Appétit| location = | pages = | language = | publisher = | date =April 1, 2022 | url =https://www.bonappetit.com/story/chile-relleno-burritos| accessdate =September 18, 2022 }}
- In a casserole form (which can be more practical for serving groups of people){{cite book |title=Aprovecho: A Mexican-American Border Cookbook |first1=Teresa |last1=Cordero-Cordell |first2=Robert |last2=Cordell |name-list-style=amp |publisher=Hippocrene Books |url=https://books.google.com/books?id=WGuIoVRzVLUC&pg=PA159 |date=2007 |page=159 |isbn=9780781812061 |via=Google Books}}
- Tuna-filled
- Squash blossom-stuffed
- Mushroom-stuffed
- Shrimp-stuffed
A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.{{cite book |url=http://www.books-about-california.com/Pages/Bohemian_San_Francisco/Bohemian_SF_Chapter_09.html |title=Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes |first=Clarence E. |last=Edwords |year=1914 |publisher=Paul Elder and Company |location=San Francisco |via=Books about California History and Culture}}
=Guatemala=
In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables. Like the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.
Gallery
Image:Breaded-Chile-Rellenos.jpg| A variation on the classic recipe using egg batter rather than dipping in masa flour
File:Jalapeños.jpg|Jalapeño "poppers", another form of chiles rellenos
File:Chile Relleno casserole.jpg|A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish
See also
References
{{reflist|30em}}
{{Mexican cuisine}}
{{DEFAULTSORT:Chile Relleno}}
Category:Stuffed vegetable dishes
Category:American vegetable dishes
{{Mexico-cuisine-stub}}