chile relleno

Name: Chile Relleno
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: ## CHILE RELLENO; 2 pound(s) poblanos (about 12 chiles); 1 pound(s) queso oaxaca (i like my cheese to be very melty); 12 - toothpicks; 4 tablespoon(s) flour; 1 tablespoon(s) chicken bouillon granules/powder; 2 cup(s) oil for frying; 5 - eggs; ## RED TOMATO SAUCE; 3 pound(s) tomatoes (about 6-8 tomatoes) or use canned whole tomatoes; 1/2 - onion; 3 - garlic cloves; 6 - twigs of oregano; 1 - chicken bouillon cube (knorr's); 1 - tomato bouillon cube (knorr's); 1 tablespoon(s) salt; 1 tablespoon(s) oil; 6 cup(s) water (if you don't use canned tomatoes)

36 Pinches 5 Photos

Deedee Miller

Augusta, GA

Updated on Jan 25, 2014

Chile Rellenos are easily my favorite Mexican dish. I judge Mexican restaurants on their chile rellenos. My favorite types of chile rellenos are lightly breaded with lots of sauce. This recipe comes from Youtube it's in Spanish: https://www.youtube.com/watch?v=jALHe-bOx0w

Rate

prep time 1 Hr 30 Min

cook time 1 Hr 30 Min

method Pan Fry

yield 12 serving(s)

Ingredients

CHILE RELLENO
2 pounds poblanos (about 12 chiles)
1 pound queso oaxaca (i like my cheese to be very melty)
12 - toothpicks
4 tablespoons flour
1 tablespoon chicken bouillon granules/powder
2 cups oil for frying
5 - eggs
RED TOMATO SAUCE
3 pounds tomatoes (about 6-8 tomatoes) or use canned whole tomatoes
1/2 - onion
3 - garlic cloves
6 - twigs of oregano
1 - chicken bouillon cube (knorr's)
1 - tomato bouillon cube (knorr's)
1 tablespoon salt
1 tablespoon oil
6 cups water (if you don't use canned tomatoes)

How To Make chile relleno

Step 1

Rinse and dry chiles. Roast on stove burners. Roast until skin is charred. Place in plastic bag/s for about 20 minutes.

Step 2

Remove from bag/s and peel charred skin off. Slice a hole in each chile just large enough to remove the inside seeds and veins.
Step 3

Place cheese slices into chiles. Use toothpicks to close up chiles.
Step 4

Coat chiles with the flour mixed with chicken bouillon.
Step 5

Separate egg whites from yolks. Use mixer to beat egg whites until fluffy. Add yolks and mix gently until well incorporated. Dip flour coated chiles into egg mixture.
Step 6

Heat oil for frying. Oil is ready when wood spoon edges bubble and sizzle if placed in oil. Fry coated chiles in hot oil. Do not fry more than one or two at a time.
Step 7

TOMATO SAUCE: boil whole tomatoes in water. Remove tomatoes skins (or use canned whole tomatoes). Blend in food processor/blender. Set aside.
Step 8

Blend the oregano, garlic, and onion in food processor/blender. Add a little water to help blend.
Step 9

Heat pan with oil and bring blended onion/garlic mixture to a boil. Add blended tomatoes. Add both types of bullion cubes (chicken and tomato) and salt. Bring to boil.
Step 10

Before serving place fried chiles in sauce and let simmer for a few minutes to soak up flavors. Serve hot.
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