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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MD Saoun
[email protected]I'm a vegetarian, so I made this recipe with grilled zucchini instead of poblano peppers. It turned out great! The zucchini was crispy and flavorful, and the tomato sauce was delicious.
Ms anzuara Begum
[email protected]This recipe is a keeper! The chile rellenos were crispy on the outside and tender on the inside. The tomato sauce was also very flavorful. I will definitely be making this again.
GIBBS GAMING
[email protected]I made these chile rellenos for a party I hosted last weekend, and they were a huge success! Everyone loved them, and I even got a few requests for the recipe.
itznessxa
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The chile rellenos were perfectly mild, and the tomato sauce was delicious. I'll definitely be making this again.
Wait, why are you reading this I'm so cringy
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The chile rellenos are always cooked perfectly, and the tomato sauce is flavorful and tangy.
NGP Kruxus
[email protected]I'm a beginner cook, and this recipe was easy to follow. The chile rellenos turned out great, and the tomato sauce was delicious. I'll definitely be making this again.
Ahnijka Bellamy
[email protected]I made these chile rellenos for my family, and they loved them! The recipe was easy to follow, and the results were impressive. Thanks for sharing!
Usama Jafar
[email protected]I added some chopped cilantro to the tomato sauce, and it really brightened up the flavors. The chile rellenos were delicious, and the tomato sauce was perfect.
Megan Van Zyl
[email protected]I used canned diced tomatoes instead of fresh tomatoes, and the recipe turned out great! The chile rellenos were delicious, and the tomato sauce was flavorful.
Adeorike Damilare
[email protected]I'm not a fan of spicy food, so I omitted the chili powder from the recipe. The chile rellenos were still very flavorful, and the tomato sauce was delicious.
Md Ebrahim Chowdhury Md Ebrahim Chowdhury
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The chile rellenos were delicious, and the tomato sauce was perfect.
Mani Mani 24
[email protected]I'm a vegetarian, so I made this recipe with grilled zucchini instead of poblano peppers. It turned out great! The zucchini was crispy and flavorful, and the tomato sauce was delicious.
Allan Lake
[email protected]This recipe is a keeper! The chile rellenos were crispy on the outside and tender on the inside. The tomato sauce was also very flavorful. I will definitely be making this again.
Amanda Pino
[email protected]I made these chile rellenos for a party I hosted last weekend, and they were a huge success! Everyone loved them, and I even got a few requests for the recipe.
azhar din
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The chile rellenos were perfectly mild, and the tomato sauce was delicious. I'll definitely be making this again.
Anie Gurung
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The chile rellenos are always cooked perfectly, and the tomato sauce is flavorful and tangy.
Pawan Rathour
[email protected]This was my first time making chile rellenos, and they turned out great! The recipe was easy to follow, and the results were impressive. Thanks for sharing!
Akida Peter
[email protected]Fantastic recipe! The chile rellenos were crispy and flavorful, and the tomato sauce was delicious. I'll definitely be making this again.