CHILE RELLENOS WITH TOMATO SAUCE
There really isn't a true recipe for these as my mother in law never measured anything it was just by feel. I use more rather then less when using like the cheese and the sauce is just the same, I don't always use the tomato paste but I use a can of diced tomatoes and less chicken broth I just judge on what I think is right. I...
Provided by Jean Romero
Categories Other Sauces
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. I roast the chilies on the BBQ grill, roast them til they are blistered but not burned on all sides, when you think they are done place them in a plastic bag and sweat for at least 10 minutes. Take one chili out of the bag and very gently peel the skin off starting at the top where the stem is, place on a paper towel,continue till they are all done, now take a knife and slit the chilies down from the stem to the bottom careful not to cut through the other side, now cut the seeds out and the wipe the chili with paper towel to get the rest of the seeds, be very careful so as not to break them, I use a few extra chilies just in case they get ruined when you do this process.
- 2. now place the cut up cheese stick in the chili and close, I use tooth picks to hold in place. You want enough cheese in side the chili to make, I cut the cheese in strip and use 3 or 4 for each chili.
- 3. Make the egg mixture beat the egg whites til they form soft peaks and then add the salt and one yolk at a time, this mixture should be foamy . Now I dust each chili with flour and then dip the chili in the egg mixture, when dipping in the egg mixture I use a large spatula to lower the chili into the mixture and to lower them into the fry pan with about 1 inch oil I use canola oil, I do one at a time sometimes two, cook on one side til golden brown and flip over and cook the other side, take out and place on paper towel to drain, when your done with frying the chilies I place them in the oven and cook them at 350* for about 5 to 10 minutes on top of paper towels (use lots of them) to drain more oil from the chilies as they absorb a lot of the oil when you fry them.
- 4. To make your tomato sauce in a large sauce pan place oil in and have the burner turned to med heat, add enough flour and make a paste, ( I know it said 2 tab. flour but you have to add more about 3 or 4 you have to be the judge on this one) cook for a few minutes then add the spices and tomato paste, now the chicken broth, now saute a medium onion and add to your sauce. Pour sauce over your cooked chilies and enjoy. I use sometimes use diced tomatoes with juice in place of the tomato paste and then use less chicken broth, you just judge how much while cooking this.
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LonjyBonjy
[email protected]Overall, these chile rellenos were delicious and I would definitely make them again.
Mark Cairns
[email protected]These chile rellenos were a bit bland for me. I added some extra spices to the filling, and that helped a lot. The tomato sauce was also a bit too sweet for my taste. I would recommend reducing the amount of sugar in the sauce.
Escobar Sun
[email protected]I made these chile rellenos with ground turkey instead of beef. They turned out great! The filling was lean and healthy, and the tomato sauce was delicious. I will definitely be making these again.
Ngala Brandon
[email protected]These chile rellenos were a bit spicy for me, but they were still delicious. The filling was flavorful, and the tomato sauce was tangy and sweet. I would definitely recommend this recipe to anyone who loves spicy food.
Stubby Pepperroni
[email protected]I'm a vegetarian, so I made these chile rellenos with a vegetarian filling. They turned out great! The roasted poblano peppers were delicious, and the filling was hearty and flavorful. I will definitely be making these again.
Sfiso Shangase
[email protected]These chile rellenos were a bit time-consuming to make, but they were worth the effort. The filling was delicious, and the tomato sauce was perfect. I would definitely recommend this recipe to anyone who loves Mexican food.
Junior Arenas
[email protected]I'm not a big fan of stuffed peppers, but these chile rellenos were amazing! The filling was delicious, and the tomato sauce was perfect. I would definitely recommend this recipe to anyone who loves Mexican food.
Cindy Adusei
[email protected]These chile rellenos were delicious! The poblano peppers were perfectly roasted, and the filling was cheesy and flavorful. The tomato sauce was also delicious, and it really brought the whole dish together.
forhad Chaudhari
[email protected]I'm a huge fan of chile rellenos, and this recipe is one of the best I've tried. The filling was cheesy and flavorful, and the tomato sauce was tangy and sweet. I will definitely be making this again.
Anjali Mangar
[email protected]These chile rellenos were a bit bland for me. I added some extra spices to the filling, and that helped a lot. The tomato sauce was also a bit too sweet for my taste. I would recommend reducing the amount of sugar in the sauce.
Chhabi Chhetri
[email protected]I made these chile rellenos with ground turkey instead of beef. They turned out great! The filling was lean and healthy, and the tomato sauce was delicious. I will definitely be making these again.
Deulaxmi kali
[email protected]These chile rellenos were a bit spicy for me, but they were still delicious. The filling was flavorful, and the tomato sauce was tangy and sweet. I would definitely recommend this recipe to anyone who loves spicy food.
aljI ali
[email protected]I'm a vegetarian, so I made these chile rellenos with a vegetarian filling. They turned out great! The roasted poblano peppers were delicious, and the filling was hearty and flavorful. I will definitely be making these again.
Magar Peshal
[email protected]These chile rellenos were a bit time-consuming to make, but they were worth the effort. The filling was delicious, and the tomato sauce was perfect. I would definitely recommend this recipe to anyone who loves Mexican food.
Caleb Luke
[email protected]I made these chile rellenos for a party, and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe. I will definitely be making these again.
nathaniel okenwa
[email protected]I'm not usually a fan of stuffed peppers, but these chile rellenos were amazing! The poblano peppers were perfectly roasted, and the filling was cheesy and flavorful. The tomato sauce was also delicious, and it really brought the whole dish together.
Niyaysh Azimzade
[email protected]This was my first time making chile rellenos, and I was pleasantly surprised at how easy it was. The instructions were clear and concise, and the dish turned out beautifully. I will definitely be making this again.
Jawad khan Jawad khan
[email protected]I've made chile rellenos before, but this recipe is by far the best. The roasted poblano peppers add a wonderful smokiness to the dish, and the tomato sauce is simply divine.
Md Fazlul Karim
[email protected]These chile rellenos were fantastic! The filling was flavorful and cheesy, and the tomato sauce was the perfect balance of tangy and sweet. I will definitely be making this again.