CHILES RELLENOS WITH TOMATO SAUCE
Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.
Provided by cookiedog
Categories Cheese
Time 1h20m
Yield 6 chiles
Number Of Ingredients 12
Steps:
- Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
- Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
- Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
- Remove charred peels from chiles.
- I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
- Fill each chile with several strips of cheese, roll in flour, and set aside.
- Beat egg whites until stiff; slightly beat yolks and fold into whites.
- Heat oil in a large skillet to 360F-400°F.
- Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
- Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
- You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
- Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
- Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.
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Irena Karplyuk
[email protected]This recipe is the worst thing I've ever tasted. I would not recommend it to anyone.
Namata Asiat
[email protected]I'm really sorry, but this recipe was just awful. The chiles rellenos were gross and the tomato sauce was like water.
olwethu litiba
[email protected]This recipe is a joke. The chiles rellenos were so bad that I had to throw them away.
Zafar
[email protected]I can't believe I wasted my time making this recipe. The chiles rellenos were a mess and the tomato sauce was inedible.
MD Nerob
[email protected]I'm sorry, but this recipe was just not good. The chiles rellenos were overcooked and the tomato sauce was bland.
Paty Arreola
[email protected]I would not recommend this recipe. The chiles rellenos were tough and the tomato sauce was too spicy.
Ainembabazi Caleb
[email protected]This recipe is not worth your time. The chiles rellenos were dry and the tomato sauce was tasteless.
Rb Rb
[email protected]I tried this recipe and it was a disaster. The chiles rellenos were soggy and the tomato sauce was watery.
Yassine Chedly
[email protected]I was disappointed with this recipe. The chiles rellenos were bland and the tomato sauce was too acidic.
Rokia Akter
[email protected]I'm not a huge fan of chiles rellenos, but I thought this recipe was pretty good. The tomato sauce was especially tasty.
John Otiende
[email protected]These chiles rellenos were so good! I made them for my family and everyone loved them.
krishna bahadur Khadha
[email protected]I've never made chiles rellenos before, but this recipe made it easy. They turned out great!
Talha Kakar
[email protected]This recipe was a little bit time-consuming, but it was worth it. The chiles rellenos were delicious!
Mohammad Imran Khan
[email protected]I love this recipe! The chiles rellenos are always a hit when I make them.
Sixta Welch
[email protected]These chiles rellenos were amazing! The filling was creamy and flavorful, and the tomato sauce was tangy and bright. I will definitely be making this recipe again.
Thomas Mutero
[email protected]I've made this recipe twice now and it's always a winner. The chiles rellenos are so flavorful and the tomato sauce is the perfect complement.
Tiyisela Shibambu
[email protected]I made these chiles rellenos for a party and they were a big hit! Everyone loved them.
hzalhabibkr Sinha
[email protected]The chiles rellenos were delicious! The filling was creamy and flavorful, and the tomato sauce was tangy and bright. I would definitely recommend this recipe.
Timothy Mentzer
[email protected]This recipe was easy to follow and the chiles rellenos turned out great! I used a poblano pepper instead of a pasilla pepper and it worked well.
MD Belal Khan
[email protected]These chiles rellenos were a hit! The tomato sauce was perfectly tangy and flavorful, and the cheese was gooey and melted. I will definitely be making this recipe again.