16 March, 2022
Chili Relleno with Tomato Sauce
Chili Relleno with Tomato Sauce
Notes
Can be serve with refried beans, Spanish rice, and a small lettuce salad topped with guacamole.
Ingredients
Peppers
- 4 ea. poblano peppers
- 3 ea. eggs
- 1 ea. tbsp. All purpose flour
- 1 ea. cup of frying oil
- 16 ea. toothpicks (amount may vary as needed)
- 1 ea. lb. queso fresco cheese (Mexican shredded blend or Pepper Jack can be substituted).
Tomato Sauce (you can double the amount of this sauce to use on other items)
- 4 ea. Roma tomatoes
- 1 ea. cup of water
- 2 ea. garlic cloves
- ¼ ea. cup of olive oil
- 1 ea. tbsp. chicken broth powder
- 1 ea. tsp. All-purpose flour
- 1 ea. tbsp. fresh chopped oregano leaves
Instructions
Tomato Sauce
- Put water and tomatoes in a small saucepan over medium heat and simmer until the tomatoes are soft.
- Stir in the garlic and chicken stock powder
- Add the ¼ cup of olive oil to a small frying pan, stir in the flour to make a roux and cook until browned.
- Simmer for 5 min. then add the fresh oregano.
Batter
- Separate the egg yolks from the whites reserving both
- Beat the egg whites until the egg whites are stiff
- Add the flour and egg yolks and mix until thoroughly blended
Peppers
- Bring a large pot of salted water to a boil.
- Be sure to leave stems on peppers and cook them in boiling water for 5 min.
- Remove peppers from water, and allow to cool
- Slit peppers down the middle and remove seeds.
- Stuff the peppers with the cheese, be generous, then seal with toothpicks.
- Pat peppers dry with a paper towel
- Add oil to the frying pan and bring to medium heat.
- Dip the stuffed peppers into the batter then place in frying pan
- Fry both sides to a golden brown.
- Place peppers on a serving platter, pour the tomato sauce over them. then serve with refried beans, Spanish rice, and a small lettuce salad topped with guacamole.
Category
Mexican
Vegetables
Vegetarian