Chili Relleno Sauce Recipe"
Learn how to make the best homemade chili relleno sauce recipe from scratch with fresh ingredients like tomatoes, garlic, and oregano.",
Ingredients
- 4 whole poblano peppers also labeled as pasilla chiles in local grocers
- 2 serrano peppers or jalapeño for milder spice
- 8 ounces monterey jack cheese 4-6 block slices (half pound)
- 2 large eggs
- 1 tablespoon all purpose flour
- 3-4 tablespoons olive oil
- For the Salsa
- 3 medium roma tomatoes
- 3 pieces onion
- 2 cloves fresh garlic
- 1/2 tsp oregano
- sea salt to taste or kosher salt
Instructions
- Preparation of Chile Rellenos
- Lay whole poblanos, serrano and tomatoes flat on sauté pan. Let cook on medium/low heat for 10 minutes on each side. Cover with lid.
- Place roma tomatoes and serranos on a plate and set to side. Carefully remove poblano chiles from sauté pan (I use tongs) while still hot and place them in your food and heat safe plastic bag or container, seal off completely (cling wrap ok). Allow peppers to cool for about 10-15 minutes.
- Meanwhile, place 1 tablespoon of all purpose flour and spread it out on a large plate. Then cut half of one pound block of Monterey Jack cheese into 4-6 thick slices. Set flour and cheese to the side. Have hand mixer, eggs, and small bowl ready and set to side.
- Once poblanos have cooled: Open container, and begin to peel the skin off. Since the heat has released naturally during the cooling process, the moisture gives the poblano pepper skin the tenderness to peel easily.
- Gently peel the skins, remove stems, and use a spoon to remove and dispose of the seeds.
- Dredge in Flour. Flour should only coat the external side of the peeled chiles. Set plate to the side.
- Fill each with cheese/filling of choice.
- Back to the Tomato: Now that the tomatoes have cooled for a bit, combine tomatoes, onion, garlic, salt, mexican oregano, and a 1/2 cup of water and blend for 15 seconds. For thinner sauce add 1/4 cup water. Transfer to bowl until chiles are ready.
- To Fry Chile Rellenos
- Turn stove on to lowest heat setting, add 4 tablespoons of extra virgin olive oil. Allow to heat while you prep the egg foam in the next step.
- With electric mixer blend egg whites until the foam builds, once egg begins to foam, add egg yolks last to the foam and beat for about 20-30 seconds, you will see the lovely yellow color appear.
- Set ready egg foam in bowl to side.
- Have hands clean. We're ready to dip and fry!
- Dip each poblano into the egg batter and carefully place slit side facing up, in the hot oil. Repeat steps for all four chiles. Flip over after 2-3 minutes, the bottoms will appear golden.
- Enjoy this Delicious Chile Relleno they way you love it!