Chiles Rellenos With Tomato Sauce Recipe

Name: Chiles Rellenos With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large mild green chilies (I use a combination of Poblanos and Anaheim); 1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick; flour; 4 eggs, separated; oil, 1 inch deep for frying; sour cream, and; cilantro (to garnish); Tomato Sauce; 1 tablespoon oil; 1/2 cup chopped onion; 2 garlic cloves, crushed; 1 (28 ounce) can solid-pack tomatoes, pureed briefly in blender; 2 1/2 cups chicken broth

Servings: persons

6 large mild green chilies (I use a combination of Poblanos and Anaheim)
1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
flour
4 eggs, separated
oil, 1 inch deep for frying
sour cream, and
cilantro (to garnish)
Tomato Sauce
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, crushed
1 (28 ounce) can solid-pack tomatoes, pureed briefly in blender
2 1/2 cups chicken broth

1
Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
2
Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
3
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.
4
Remove charred peels from chiles.
5
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).
6
Fill each chile with several strips of cheese, roll in flour, and set aside.
7
Beat egg whites until stiff; slightly beat yolks and fold into whites.
8
Heat oil in a large skillet to 360F-400u00b0F.
9
Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
10
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.
11
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 --.
12
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.
13
Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.

743

kcal

Calories

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 6 large mild green chilies (I use a combination of Poblanos and Anaheim), 1/2 lb monterey jack cheese or 1/2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick, flour, 4 eggs, separated, and more.

Yes, Chiles Rellenos With Tomato Sauce falls under the Soups & Stews 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!

Chiles Rellenos With Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions