Stuffed Chile Rellenos with Creamy Tomato Sauce
Experience the delightful flavors of traditional Mexican cuisine with these Stuffed Chile Rellenos, featuring mild green chiles that are expertly roasted, peeled, and generously filled with creamy Monterey Jack or Colby cheese. This recipe strikes the perfect balance between fluffy and crispy, enveloping each chile in a light batter that puffs up beautifully during frying. Accompanied by a rich and savory tomato sauce infused with aromatic onion and garlic, these chile rellenos can be served topped with sauce or on the side, allowing you to customize each bite. Garnished with a dollop of sour cream and fresh cilantro, this dish brings a touch of authentic Mexican flavor to your table. Perfect for gatherings or as a hearty meal, this recipe serves six and is sure to impress your family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Mild green chilies
6 (Large, such as Poblanos or Anaheim, roasted, peeled)
Monterey jack cheese or Colby cheese
1/2 lb (Cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick)
Flour
to coat (For rolling the chiles)
Eggs
4 (Separated into whites and yolks)
Oil
1 inch deep (For frying)
Sour cream
to taste (For serving)
Cilantro
for garnish (Fresh leaves)
Oil
1 tablespoon (For cooking the tomato sauce)
Chopped onion
1/2 cup (For the tomato sauce)
Garlic cloves
2 (Crushed for the tomato sauce)
Solid-pack tomatoes
1 (28 ounce) can (Pureed briefly in a blender)
Chicken broth
2 1/2 cups (For the tomato sauce)
Instructions
1
Begin by roasting the green chiles. Place them on a comal or dry skillet over high heat, turning frequently until the skins are charred and blackened.
2
Once roasted, transfer the chiles to a bowl and cover with plastic wrap to steam for about 15 minutes. This steaming process makes peeling the chiles easier.
3
While the chiles are steaming, prepare the tomato sauce. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic; sauté until the onion becomes soft and translucent.
4
Stir in the pureed tomatoes and chicken broth, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer on low while you finish preparing the chiles.
5
After steaming, remove the charred skins from the chiles. For Anaheim chiles, slice off the top 1/2 inch and remove the seeds with your fingers. For Poblano chiles, carefully slit each one lengthwise and remove the seeds and veins with a paring knife.
6
Stuff each chile with several strips of cheese, then roll them in flour to coat. Set aside.
7
In a separate bowl, beat the egg whites until they reach stiff peaks. In another bowl, lightly beat the yolks and gently fold them into the egg whites, being careful not to deflate the mixture.
8
Heat oil in a large skillet to a temperature of 360°F to 400°F. Dip each floured chile into the egg batter, spooning the mixture over to ensure each one is well-coated.
9
Carefully slide the battered chiles into the hot oil. Fry for a few minutes on one side, spooning hot oil over the top to help them cook evenly. Once golden, carefully flip the chiles and fry the other side until golden brown as well.
10
Once fried, transfer the chiles to a paper towel-lined plate to drain excess oil.
11
You can serve the chiles right away by placing a portion of the sauce on each plate and laying a fried chile on top, garnishing with sour cream and cilantro. Alternatively, for a softer texture, gently place the chiles into the simmering tomato sauce to heat through for about 15 minutes, being careful not to overcook to avoid breaking the batter.
12
Serve hot, drizzled with extra sauce and garnished with a small dab of sour cream and fresh cilantro leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Stuffed Chile Rellenos?
Stuffed Chile Rellenos are a traditional Mexican dish consisting of mild green chiles that are roasted, peeled, stuffed with cheese, and fried in a light, fluffy egg batter.
Which types of chiles are best for this recipe?
Large, mild green chiles such as Poblanos or Anaheim chiles are the best choices for making chile rellenos.
How do you roast the green chiles?
Roast the chiles on a comal or dry skillet over high heat, turning them frequently until the skins are completely charred and blackened.
Why should I steam the chiles after roasting?
Steaming the chiles for about 15 minutes in a covered bowl makes the charred skins much easier to peel off without damaging the flesh.
What is the best way to peel the roasted chiles?
After the chiles have steamed, gently remove the charred outer skins with your fingers or a paper towel.
How do I remove seeds from Anaheim chiles?
For Anaheim chiles, slice off the top 1/2 inch and use your fingers to carefully reach in and remove the seeds.
How do I remove seeds from Poblano chiles?
For Poblano chiles, carefully slit each one lengthwise and use a paring knife to remove the seeds and veins.
What kind of cheese should be used for the filling?
Monterey Jack or Colby cheese are recommended, cut into strips approximately 1/2 inch wide and 2 inches long.
Why are the chiles rolled in flour before battering?
Rolling the stuffed chiles in flour helps the egg batter adhere better to the surface of the pepper during frying.
How is the fluffy egg batter prepared?
Beat the egg whites until they reach stiff peaks, then lightly beat the yolks and gently fold them into the whites to avoid deflating the mixture.
What is the ideal temperature for frying chile rellenos?
The oil should be heated to a temperature between 360°F and 400°F for optimal frying.
How much oil is needed for frying?
You should fill a large skillet with approximately 1 inch of oil for frying the battered chiles.
How do I ensure the chiles cook evenly in the oil?
While frying, use a spoon to pour hot oil over the top of the chiles to help the batter cook and set evenly.
How long should the chiles be fried?
Fry each side for a few minutes until they are a beautiful golden brown color.
What are the ingredients for the creamy tomato sauce?
The sauce is made from oil, chopped onion, crushed garlic, pureed solid-pack tomatoes, and chicken broth.
How do you prepare the tomato sauce?
Sauté onion and garlic in oil until soft, then stir in pureed tomatoes and chicken broth, bring to a boil, and simmer on low.
Can I serve the sauce separately?
Yes, you can serve the chiles with a portion of sauce on each plate or place the sauce on the side.
How can I make the texture of the chiles softer?
For a softer texture, you can gently place the fried chiles into the simmering tomato sauce for about 15 minutes before serving.
What garnishes are recommended for chile rellenos?
Garnish the dish with a dollop of sour cream and fresh cilantro leaves for authentic flavor.
Is this recipe considered vegetarian?
The recipe is tagged as vegetarian, but note that it uses chicken broth in the sauce which should be swapped for vegetable broth if strict vegetarianism is desired.
How many servings does this recipe provide?
This recipe is designed to serve six people.
How many eggs are used in the batter?
The recipe calls for 4 large eggs, separated into yolks and whites.
What should I do if my batter deflates?
To prevent deflation, ensure you beat whites to stiff peaks and use a very gentle folding motion when adding the yolks.
Can I use canned tomatoes for the sauce?
Yes, a 28-ounce can of solid-pack tomatoes, briefly pureed, is ideal for the sauce.
What size should the cheese strips be?
Cheese strips should be roughly 1/2 inch wide, 2 inches long, and 1/4 inch thick.
How do I prevent the chiles from breaking when simmering in sauce?
Be very gentle when placing them in the sauce and do not overcook them, as prolonged simmering can break the delicate batter.
Is the tomato sauce spicy?
No, this tomato sauce is savory and aromatic, focused on onion and garlic flavors rather than heat.
What should I use to roast the peppers if I don't have a comal?
A standard dry skillet or even a grill can be used to char the pepper skins.
What does the 'pureed briefly' step mean for the tomatoes?
It means to pulse the canned tomatoes in a blender just until they are smooth but not over-processed.
Why is chicken broth used in the sauce?
Chicken broth adds a savory depth and richness to the tomato base, creating a more complex flavor profile.