Authentic Chiles Rellenos Recipe | Easy Mexican Stuffed Peppers with Green Chile Sauce

Be sure to cook. Welcome back to another episode of Be Sure to Cook. Today, we're making chili Harenos with green enchilada sauce. Stay tuned and let's do this. Alright guys, now we're gonna prepare ourselves to do the Hareno. Okay, this is a pepper. It's a Hareno pepper and inside of here, it's got seeds in it and everything. So what we're gonna do, this is kind of dirty, so what we're gonna do is we're gonna wash these up really good and we're gonna clean these and we're gonna get them prepared to bake. So let's wash them up. After I scrub these, and since they're vegetables, you can't really use anything but water on vegetables in any type of food. Do not put any soap or any chemicals or anything washing your vegetables. It's got to be straight-up water and to really get them clean, use your palm. That's why I did this when I was washing them. And then you want to really just get in there and you want to just scrub with your palm of your hand. Scrubbing all of them. Now, I'm taking a dry paper towel and I am drying these because now we're gonna have to char these. We have to stick them in here and get them charred. So I'm drying all the water off these, then I'm gonna stick them here on my tray. Okay, then I'm gonna do the same with all of them. So let's get these babies dried with a good paper towel and dry them off. Make sure you get all the water all around your paper towel, but make sure you do wash them. And it might take a little while like it did me. It took a lot. You know, because like I said, I have the cleaning OCD thing. So, but hey, that's okay. The more water, the more washing, the more better. Okay, I took them off my pan because I want to. I'm putting some olive oil on my hand and I'm gonna just rub a little bit on. And then now I'm gonna lay them on my tray, on my uh, and I'm hoping that, and I'm laying each one of those and I'm just like massaging them. And I want to roast it. And I'm hoping that this olive oil, the skin will come off really good. This is what I, this is how I do it. I'm laying them back. I'm gonna clean up my hands. There's a bit of oil and we're gonna pop these in there. I've got this on a low roll. I don't have it on baked or anything like that. I want a low roll and I want to char these until they get nice and crispy and black. And let's do this. So we put these in here and we're gonna keep an eye on these at all times. We're never gonna let it go. Okay, we're gonna take these. Sit down and see what they look like. And that is a char on those. You see those? That's what it looks like. And we're gonna make those, we want those black. And we're gonna start flipping these when I see, you know, it get more dark. So we're gonna keep flipping these back and forth. Okay, a little char. I'm gonna turn them to the back side so I get more char. And I'm gonna turn them again once it gets charred again. And these on a low char. Okay, now I'm going to separate four large eggs. Alrighty. I'm just gonna separate these. Don't want the shell in there. Thank God. I just wanna take my hand and go back. I just want the whole yolk and I want the whites in one bowl and a yolk in another. There we go. There's the yolk. And we're gonna keep on doing this same pattern until I get all the whites in one bowl and the yolks in another. Doing it with your hands and letting it go through your hands is just so much easier. So you can get all of the yolks and all of the whites. Okay, now with the whites, I'm gonna beat these until they're nice and fluffy and white and look like meringue. So this is gonna get beaten. What I wanna also tell you is make sure when you do your peppers, you put them in there. You can put a little oil on them if you want. Some of them put them in there dry. They put it on a high heat, which that would be a high broil. You can do low, but you have to really watch it. Make sure it's charred. You can overcook those and get those mushy. So if I did say low, I really meant high. So put it on a high heat. Constantly watch them constantly. You want them to blister and turn and then you wanna put them in a bowl, cover those up and make sure they steam for about four minutes. And that's gonna take four minutes just for us to beat this white. So here we go. Okay. This is what I want. Nice, stiff peaks. So now we're gonna add in four of the egg yolks and we're gonna whip these low and we're gonna whip these all in here and make sure we get these all in here with our bag. And that's what you're looking for. There we go. And now, this is what we're gonna be dipping our chili galangal in. So, what we're gonna do is we're gonna put this to the side and then we're going to clean our chili. Okay. So these have been steaming for a couple minutes. And someone said it's better to take a little oil, put it on your hands, and it comes off a little bit better. These are a little still hot. Very hot. Woo, they're hot. So what we're gonna do is we're gonna peel the skin off these chili. Well, these are hot. These are hot. But you can let them cool down a little bit if you like. I'm just gonna take off the skin off these. It should peel off very easily. They're so hot. Burning my hand. We'll cool down a little bit. But another lady told me, she said she loves doing them. She said, I said, these are very hard to make because you gotta do so much. And she was like, well, it's really good. She has it where when they're really, really hot, it's better for her. So I try to do what she's doing. These are hot. Let them cool down a little bit more if you want. But I'm getting that skin off there. And she told me that the oil makes it better if you put it on your hands. Because we were just sharing what we like doing. I was like, those are so hard. I like making them. I love eating these. But they're just so hard to do. So let's keep steaming the other ones. Make sure I get that. She said, yeah, you take it off and it's good. But she's got her way. I have mine. I'm trying her way. And for me, it's just hard to get off. Because they're so hot. Okay, guys. So we're going to get the majority of all this off. And all the skin should come off here. The charred skin. Great. Alrighty. She's so hot. This is my second one. Maybe I didn't steam that one long enough. I had this one still covered up a lot. They come off a little bit better. A little bit better. I feel like the smaller ones feel a lot better than the... Make sure you want to wash those peppers really good, too, like I did. This one came off just as easy. But very, very easy. This one gave me a hard way to go because it was so big. But it did come off easy. I made sure... It'll leave a little bit on there. You see this tiny little... But that's not going to hurt you as long as you got the majority of it off. Which I'm always... I'm kind of picky. I got to make sure I get it all off. These are going to be stuffed with all kinds of stuff. Brush all that off. Here's my next one here. A lot better charred. It seems like the smaller ones may just... The skin is just coming off like butter. Look at that. Maybe I left those in there to steam a little longer. Yeah. I just want to get these off. Just think if you had to pick these for a living like this or you did it. Imagine making thousands of these because you have so many people coming into your restaurant that sat there doing it all day. Well, you kind of get used to it. I guess it's just like other people messing with other things such as a chitlin or something. Imagine doing that all day. I'd rather do these. That's just me. That's the food that you eat when you're young. Your body can take it until you hit about around 30. You need to change your eating habits or things can go south. Not just saying 30. You should change it when you're young too. It depends on... Most people don't start thinking about their health. Especially when they're young. They get in their 30s. Late 30s. Maybe sometimes early 20s because they have the kids. They want to stay around a little bit more. They see things happening to other people. It's good to think about your health because God said He gives you that body and you should treat that body like a temple. Because you only have one body and you're never going to get another one. You should cherish your body. But you know He's right. What God said. We always call Him a hymn. I don't know if it's a girl or what. I got grape peppers here. So far we have three grape ones that we're going to do. I have another one that I have but I'm just going to peel that one later. Three should be fine. We're going to do three. We're going to wash up here and we're going to go ahead and fry. For my chicken tortillas we already used a different sauce. Now we're going to be using a totally different sauce for my chili jalapeños. We're going to be using a green chili sauce. I just bought this at my local store. It's called green chili enchilada sauce. We're going to try to use that. It's going to be so different. So, let's stay tuned. Okay, I just opened up some of this green chili. I'm going to add a little bit of my famous blend sauce. A little bit of cracked black pepper. And just a little bit of garlic powder. Just a tiny bit. Stir that up and let's heat that up. Okay, now what I did is I made a little slit inside of my chili and I want to take these seeds out. I don't like the seeds. The seeds are nasty. And I want to take all those out because it is hot. Really spicy. And I don't want to chew on cheese and have nasty nasty seeds. Nobody wants seeds. A lot of people use seeds. They like them with the seeds. I happen not to. I try to get as much of the seeds out. I would dig in here forever to get those nasty seeds out. I don't like them. They're hot. Who wants to crunch on seeds? Some people do like them. A lot of Mexican restaurants they like them. I don't think it's just more they like them. I think they're just lazy and they just don't want to take them out. So you end up with a bunch of of seeds in your in your poblano with peppers and seeds and stuff. And who wants that? I don't. I mean you're going to get some, you know a couple of the seeds. I don't like chewing on them. Some people just hate to take them out. Alright, I'm using some canola oil. And I just want a little. I'm not going to use a lot. So I'm going to use about a cup of canola oil. Or you can do a half cup. But I want these to fry. And I want it to fry on a low. So I'm going to go ahead and put this on medium. And let this get nice and hot. In the meantime, let's do our flour. Okay, with our white flour, we got about a half cup of white flour. We're going to add some Mrs. Dash and a little garlic powder. The only reason why I'm adding these seasonings, you don't usually see these. Some cracked pepper. And then we're going to mix it up with our flour. Because I want seasoning. I want my poblano to taste really, really good. So, I'm just going to add some quick seasoning to this. And I'm going to stir this around. There you go. So let's stuff our peppers. Okay. So I'm cutting about an inch thick of Monterey Jack cheese. And I'm getting it in a block. See the Monterey Jack cheese is in a block. Monterey Jack cheese, I'm getting it in a block. And I'm just cutting it into you know, long, really kind of thick. About a quarter thick. Look at a quarter. A little thicker than a quarter. And I'm going to cut these in blocks. So I'm going to be using the chicken. And I put the chicken in a little bowl. So I can portion it out. So the chicken that we made, I'm going to put those and I'm going to stuff one with chicken and cheese. And we're going to need some more cheese. So let's cut some more too. Okay, I've got one on a plate. Sometimes when you're getting those seeds out, it might split. But hey, sometimes it happens. So what I'm going to do is I'm going to take some of the chicken. And I put some of the chicken. My chicken fell on my cheese. So I'm going to put a little chicken inside here. Cover that up. I've got a little seeds. Sometimes you're going to get a little seeds in here. But guys, get as much as you can out. You're not going to be able to get them all out. You can, but it's going to take you a lot of manpower and work to get all those seeds out. So when I see a little of them and I can get them out of there, I will. There is a couple in here. Yep. A couple that I don't like. But like I said, it's going to be a little. So since you're going to stuff these, you want a little chicken. Not a lot. You don't want to over stuff them. So these, see how I got that? I'm going to take this cheese and I'm going to stuff the cheese all over it. And I put it in there where it won't be so fat and big. The blocks of cheese. Because you know you gotta you want it a little thinner where it can melt in there really good. So I'm really stuffing this. Okay, that chicken inside there. There you go. And I'm going to probably see how that kind of splits. Some people could use toothpicks, but I'm hoping my batter will really keep that closed. There's a string that is going on my pepper. So I'm going to take some of my seasoned flour. Just a regular old seasoned flour. And I am going to hold this and toss this a little. I don't want a lot of flour on it. I just want to braise it and I want to pat it off like there's really nothing on here at all. Like so. Go for that one. And when I'm frying this, I'm thinking I'm going to put it down on the side. You can put a toothpick in it if you want. Okay, so that's another one. Okay, and this one that I have open, I'm just going to do all cheese. This one. Don't forget the other one had chicken in it too. You know, when you stuff them with a whole bunch of different stuff, it can get packed up in there, you know what I mean? Packed up in there. Okay. Like I said, you can try to bust on me. Well, you know, let's go ahead and do that one. Let's get my other one out. Let's stuff this one too. We're going to do, this is a bigger one, so we're going to do cheese on that one. Also, put all of that in there. That's what it is because when you're trying to get all the seeds out, the more you try to fish for, the more of the seeds, which is okay, you can kind of split those open trying to get those seeds out because those seeds are slippery. This one, we brush it off like chicken. Now you do the chicken and you put the flour on it and you want to pat it off dry. Okay, these are, look like these are going to be pretty good. Let's wash up, let's get our stuff, let's get these in the fryer. Okay, that's the batter that I made. I am going to take the batter, and I'm going to flip the batter in here. What a mess. Well, then I am going to fry that. Okay, I'm doing it with my hands the batter because I do have to open it. Yay! Get the batter on there, fry the batter. There we go. You got to make compromises, guys. It's a messy mess to do it. You could probably do it a lot cleaner. And I got my stove down on a low medium. Let's wash up. I'm going to try to flip these over. There we go. Turn them a little brown. There we go. Looks good. There we go. Now, we're cooking these on a low, slow heat. There we go on that one. Okay, I cooked these on a little low, got them a little brown. I'm going to take a paper towel on my microwave plate, and I'm going to lift these babies right out of here, draining as much as oil as I can. Some people take these and put these on a rack. And I got to be careful because this is both for cheese, and this is chicken and cheese. I'm kind of remembering where they are. Chicken and cheese. Alright. So there we go. Cutting off my oil. Then I'm going to pat dry these a little bit to get the oil off. This is granola oil, but still, oil is oil. And I'm taking a dry paper towel, and I'm just going to pat these. You can, if you want. If you don't, you don't have to, but extra oil, you know, less oil. Less heart attack. Okay. Then we're going to plate these up, guys. And here is your chili reina. And this is great. We made this together, and here's the other ones here. But for this one, we're going to be putting our sauce on there. Okay, so let's put our sauce on there. They just came out. Alrighty. Good. Delicious. And you can make these. Anybody can make these. Just follow the recipe. Come back. We're going to do something totally different. Here you go. So we made our chili reina. Okay, here is your chili reina and chili chicken reina. And I hope you all come back again so we can make other great dishes. It'll be a new test next time. Hey guys, keep tuning in. Please like, subscribe, and share on my YouTube channel. Love you all guys. Come back and see us again. Bye.