Chile Rellenos Topped with Ranchera Sauce, garnishe

Name: Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 chilies poblanos; 1/3 cup canola oil; 2 pounds lean ground round beef; 1 cup chopped yellow or green onion; 1 garlic clove, chopped; 2 cups fresh diced tomatoes; 1 teaspoon salt; 1/2 teaspoon cumin; 1 teaspoon ground black pepper; 8 eggs, separated; 2 cups flour; 3 cups cooking oil; Ranchero Sauce, recipe follows; Queso Blanco, shredded, for garnish; Chopped cilantro, for garnish; 1/3 cup cooking oil; 1 onion, chopped; 1 garlic clove, chopped; 2 bell peppers, green or red; 4 tomatoes, diced; 1 can chopped tomatoes; Dash cumin

Servings: persons

12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper
8 eggs, separated
2 cups flour
3 cups cooking oil
Ranchero Sauce, recipe follows
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish
1/3 cup cooking oil
1 onion, chopped
1 garlic clove, chopped
2 bell peppers, green or red
4 tomatoes, diced
1 can chopped tomatoes
Dash cumin

1
Roast the poblanos over a gas flame, turning until blistered and slightly charred all over.
2
Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes.
3
Peel the skin.
4
Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
5
Rinse and drain well using paper towels pat the peppers dry.
6
Heat oil in a large skillet or saucepan, add meat and brown.
7
Add chopped onion, and garlic stirring for one minute.
8
Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes.
9
Stir constantly until meat stuffing is dry.
10
Set aside to cool.
11
Stuff the peppers with the filling and secure with a toothpick.
12
In a bowl beat egg whites until stiff and foamy.
13
Add egg yolks to egg whites and blend.
14
In a separate bowl add flour for dusting peppers and set aside.
15
In a deep skillet heat the oil.
16
Batter and flour dust peppers and drop into hot oil.
17
Fry to a golden brown on both sides.
18
Lay peppers on paper towels to soak up excess grease.
19
Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
20
In skillet heat oil until hot.
21
Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent.
22
Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy.
23
Set aside.

3201

kcal

Calories

279

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 chilies poblanos, 1/3 cup canola oil, 2 pounds lean ground round beef, 1 cup chopped yellow or green onion, and more.

Yes, Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions