Real Recipes From Real Home Cooks ®

chile rellenos with tomato sauce

Recipe by
Jean Romero
Lewiston, ID

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 have been making these for well over thirty years and when the kids were little they would ask for them at least twice a month if not more. I serve these with re-fried beans and my Spanish rice (recipe is in my recipe box here on JAP) enjoy

yield 4 serving(s)
prep time 1 Hr
cook time 15 Min
method Pan Fry

Ingredients For chile rellenos with tomato sauce

  • 4 lg
    fresh poblano chilies
  • 4 stick
    monterey jack cheese
  • for the tomato sauce
  • 1/4 c
    canola oil
  • 2 Tbsp
  • 1/8 c
    chile powder
  • 8 oz
    tomato paste
  • 11/2 c
    chicken broth
  • 1/4 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion salt
  • 1 md
    diced onion
  • for egg mixture
  • 3 lg
  • 1/4 tsp
  • 1/3 c

How To Make chile rellenos with tomato sauce

  • 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.