Chile Rellenos with a side of Sopa de Fideo

Chile Rellenos with a side of Sopa de Fideo. It’s usually with a side of rice but went with fideo instead, it was just as yummy!

How to make Chile Rellenos

8 oz of panela cheese casique shredded

6 chiles poblanos roasted first then keep it in a plastic bag for 14 minutes then peeled and seeded.

6 eggs separated

1 cup of flour for dredging

1/2 cup of oil for frying

then make a small slit on side of each chile and insert about 1/4 cup of cheese into each Chile

beat eggs whites then add yolks and beat until fluffy

holding by the stem carefully pass each Chile trough flour

then dip completely in the egg batter fry in hot oil turning brown drain on paper towels and ready to serve with rice or fideo soup.

I prepared them today with panela cheese

Notes:

Cheese Selection: Panela cheese is traditionally used for its mild flavor and ability to melt well. Ensure it’s shredded for easier stuffing into the chiles.

Preparing the Chiles: Roast the poblano chiles until the skins are charred. Place them in a plastic bag to steam for 14 minutes, which makes peeling them easier. Remove the skins and carefully seed each chile.

Stuffing: Make a small slit on one side of each chile and gently insert approximately 1/4 cup of shredded panela cheese into each one. Be careful not to tear the chiles.

Egg Batter: Separate the eggs and beat the whites until fluffy. Then add the yolks and continue beating until well combined. This light and airy batter will coat the chiles evenly.

Coating and Frying: Hold each stuffed chile by the stem and lightly coat it in flour. Then dip it completely in the egg batter, ensuring it’s well covered. Fry the chiles in hot oil until they are golden brown and crispy on all sides.

Draining and Serving: After frying, drain the Chile Rellenos on paper towels to remove excess oil. Serve them hot with rice or fideo soup for a delicious and satisfying meal.

Variations: While panela cheese is traditional, you can experiment with other cheeses like Oaxaca or Monterey Jack for different flavors. Additionally, some recipes use a tomato-based sauce to serve alongside the chiles rellenos.

Presentation: Serve Chile Rellenos immediately after frying for the best texture and flavor. They are often enjoyed with a side of Mexican rice or a comforting bowl of fideo soup.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese for stuffing the chiles?

Yes, you can use different types of cheese according to your preference.

Traditional options include Oaxaca cheese, Monterey Jack, or even cheddar.

How do I roast the chiles if I don’t have a gas stove?

If you don’t have a gas stove, you can roast the chiles under the broiler in your oven.

Place them on a baking sheet and broil, turning occasionally until they are charred on all sides.

Then follow the same steps of letting them steam in a plastic bag and then peeling and seeding.

Can I make Chile Rellenos ahead of time and reheat them later?

While Chile Rellenos are best served fresh, you can make them ahead of time and reheat them in the oven at a low temperature until heated through.

However, they may lose some of their crispiness.

Can I bake the Chile Rellenos instead of frying them?

Yes, you can bake the stuffed chiles in the oven instead of frying them.

Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, or until they are heated through and the egg batter is set.

What are some side dishes that go well with Chile Rellenos?

Chile Rellenos are often served with rice and beans or a side salad.

They also pair well with Mexican rice, refried beans, or a simple tomato salsa.

Can I use a different type of cheese for stuffing the chiles?

Yes, you can use different types of cheese according to your preference.

Traditional options include Oaxaca cheese, Monterey Jack, or even cheddar.

Can I use whole eggs instead of separating them into whites and yolks?

While separating the eggs and beating them separately helps create a lighter batter, you can certainly use whole eggs if you prefer.

What type of oil is best for frying the Chile Rellenos?

Any neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil, is suitable for frying the Chile Rellenos.

Can I add spices or seasonings to the egg batter for extra flavor?

Yes, you can customize the egg batter by adding spices such as chili powder, cumin, or paprika to enhance the flavor of the Chile Rellenos.

How do I know when the Chile Rellenos are fully cooked?

The Chile Rellenos are fully cooked when they are golden brown and crispy on the outside and the cheese inside is melted and bubbly.

It usually takes about 2-3 minutes per side when frying.

Can I make a vegetarian version of Chile Rellenos?

Yes, you can make a vegetarian version by omitting the cheese and stuffing the chiles with a mixture of sautéed vegetables, such as onions, bell peppers, and mushrooms, seasoned with your favorite spices.

Sopa de Fideo

Ingredients:

7 ounce package of Fideo or angel hair pasta broken into small pieces

2 tablespoons olive oil

14 oz can diced tomatoes or fresh tomatoes

42 oz cans chicken broth 3 14-oz cans

1 cup onion chopped

1 clove garlic coarsely chopped

1 tablespoon fresh chopped cilantro

freshly ground black pepper

course salt

Instructions:

Step 1:

Combine canned tomatoes, onion and garlic in a blender.

Blend until smooth.

Step 2:

Warm olive oil in a medium skillet and add fideo noodles.

Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown.

Remove from heat.

Step 3:

Combine tomato mixture, chicken broth and the noodles in a medium saucepan.

Season with pepper and salt.

Step 4:

Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.

Step 5:

Add sharp cheddar cheese bombs and cook 2 more minutes or until noodles are done.

Notes:

For this version, I used canned tomatoes because tomatoes are not in season right now. If it’s summer I recommend you use fresh tomatoes.

You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.

You can also make this soup using alphabet pasta to make sopa de letras.

To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.

I like to add a sprig of cilantro with the zucchini, but that is completely optional.

Nutrition Information:

Frequently Asked Questions:

What is Fideo, and can I substitute it with other pasta?

Fideo is a type of thin noodle. You can substitute it with angel hair pasta or vermicelli for a similar texture.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes.

Blend them with onion and garlic to create a smooth mixture.

Why do we brown the fideo noodles before adding them to the soup?

Browning the fideo noodles adds a depth of flavor to the soup and enhances their texture.

Is there a specific type of chicken broth recommended for Sopa de Fideos?

You can use any chicken broth, but for more flavor, consider using low-sodium or homemade chicken broth.

What role does cilantro play in this soup?

Cilantro adds a fresh and aromatic flavor to the soup.

It’s often used as a garnish to enhance the overall taste.

How fine should I blend the tomato mixture?

Blend until the tomato mixture is smooth.

This helps create a consistent texture in the soup.

Can I add additional vegetables to this soup?

Absolutely! You can customize this soup by adding vegetables like carrots, celery, or bell peppers for extra flavor and nutrients.

What’s the purpose of using a gentle boil during cooking?

A gentle boil ensures that the noodles cook evenly and absorb the flavors of the broth without becoming mushy.

Are there alternative cheeses I can use besides sharp cheddar cheese?

While sharp cheddar is traditional, you can experiment with other cheeses like Monterey Jack or a Mexican cheese blend.

What’s the recommended serving style for Sopa de Fideos?

Serve Sopa de Fideos hot, garnished with fresh cilantro.

It pairs well with a squeeze of lime and warm tortillas on the side.