Originally from the city of Pueblo, chile rellenos are a delicious work of art. This delicious chile rellenos (which literally means “stuffed chile”) recipe features pasilla chiles grilled and charred to perfection, stuffed with queso fresco cheese, and covered in a tasty egg batter. Like many Mexican recipes, adding rice and beans as a side dish will add some complementing flavors and texture.
Try this amazing chile relleno recipe courtesy of foodnetwork.com. If you prefer you can use a poblano pepper or, if you like it spicy, use a jalapeno pepper. Coring and removing seeds from the pepper will help keep them intact while stuffing (they tend to tear). Make sure to remove the seeds before grilling them.
Chile Relleno Recipe with Tomato Sauce
Chile Relleno Ingredients:
- 4 pasilla chiles
- 1 pound queso fresco cheese
- Toothpicks
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 cup oil
Tomato sauce Ingredients:
- four medium Roma tomatoes, halved
- 1 cup water
- 2 garlic cloves, peeled and chopped
- 1 tablespoon chicken broth powder
- 1/4 cup oil
- 1 teaspoon all-purpose flour
- 1 tablespoon chopped oregano leaves
Directions
Heat grill to medium.
Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Tomato sauce
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
If desired, serve with rice and beans.
If you have trouble dipping the peppers into the batter try just “sandwiching” the batter around the stuffed peppers. Place half the required batter on the pan then place the pepper on top of the batter. To complete the “sandwich” put the other half on top of the pepper, then fry. You might find this easier than dipping the pepper into the batter.
Mix It Up
There are many delicious variations you can try. If you prefer, swap the tomato sauce for mole sauce or a red or green chile sauce. Try adding a favorite seasoning to the batter, garlic powder, chili powder, or just salt and pepper. Another option is to deep fry instead of pan fry the chile rellenos.
Chile Rellenos are great as a meal or as an appetizer. At the Mexicali Fresh Mex Grill we serve them as an option for our delightful combos. For more mouthwatering Mexican creations, check out our menu and visit any of our locations.