The chile relleno (Spanish pronunciation:[ˈtʃilereˈʝeno], literally "stuffed chile")[1] 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".[1]
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 or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.[2][3] Although it is often served in a tomato sauce, the sauces can vary.
^ abVelázquez 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.
^Bayless, Rick; Brownson, JeanMarie & Bayless, Deann Groen (2000). Mexico One Plate at a Time. Simon & Schuster. pp. 194–195. ISBN 9780684841861 – via Google Books.
^Kenyon, Chelsie (10 April 2012). "How to Make Chile Rellenos". About.com. Archived from the original on 15 January 2013. Retrieved 7 January 2013.
The chilerelleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla...
is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chilesrellenos poblanos. While poblanos...
February 2012. Graber, Karen Hursh (1998). Take This Chile and Stuff It: Authentic ChileRelleno Recipes. American Traveler Press. pp. 26–27. ISBN 9781885590398...
Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole). It is traditionally prepared...
PepperScale. 2016-03-29. Retrieved 24 April 2018. "The Chile Pepper Institute Merchandise Catalog" (PDF). The Chile Pepper Institute. New Mexico State University...
soup Sopa de pollo (chicken soup) Sopa de tortilla (tortilla soup) ChilerellenoChiles en nogada Cuitlacoche, a fungus that grows on corn plants, often...
form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chilerelleno. Other ingredients may include: barbacoa, mole, refried beans...
including a layer of meat. Chile con queso – chile and melted cheese mixed into a dip. Chilesrellenos – whole green chiles stuffed with cheese, dipped...
chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chilesrellenos, or vegetable soup. Mexican-style rice is especially popular in central...
chunks. Historically, before refrigeration, the pork was fermented in red chile in a crock using lactobacillus bacteria cultures. Fermented meat was a way...
as a garnish. As the dish spread beyond Mexico, variations using pureed chile or enchilada sauce instead of tomato-chili pico de gallo, have appeared...
burgers, french fries, or rice. Chile is also served whole raw, fried, or baked chilesrellenos. New Mexican-style chilerellenos follow the much more traditional...
yellow corn tortillas, red pickled onion, refried black beans and habanero chilies. Traditionally, cochinita pibil is buried in a pit with a fire at the bottom...
Many Mexican dishes, including variations on chilesrellenos, use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste...
not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets. The importance of the chile goes back to...
green ingredients, possibly including tomatillos, epazote, cilantro, green chiles (typically jalapeños or serranos), or pepitas. Pozole rojo—"red pozole"—is...
(pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos. This green sauce comes in subtypes: cooked sauce...
Regional Cooking from the Heart of Mexico. Wilder, Janos. The Great ChilesRellenos Book. Ten Speed Press, 2013. Pico de Gallo at the Wikibooks Cookbook...
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