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Chile Rellenos With Ranchero Sauce Recipe

Ingredients

How to make it

  • 1. Rinse the chiles.
  • 2. Preheat your oven to broil.
  • 3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. Or as I do roast on a open burner or BBQ grill
  • 4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
  • 5. When both sides are fairly evenly charred, remove them from the oven.
  • 6. Place in a plastic bag and knot the end to allow them to steam.
  • 7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
  • 8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
  • 9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
  • 10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
  • 11. Beat the egg yolks with one tablespoon flour and kosher salt. Mix the yolks into egg whites and stir until you have a thick paste.
  • 12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry both sides until golden brown. Place on paper towels to drain.
  • 13. Meanwhile, prepare the Ranchero sauce in a medium saucepan. Ladle the Ranchero sauce onto your plate and place one or two Rellenos on each plate, pour a little more sauce over them and add some grated Queso Quesadilla cheese and fresh cilantro on top. Serve them immediately with a serving bowl of La Costena Salsa Verde to taste and brace yourself for major compliments!
  • How to Make the Salsa:
  • 1. Place all of the ingredients except the salt and olive oil in a pan and cook over medium heat for 30 minutes.
  • 2. Pour into a blender and blend until smooth.
  • 3. Strain the salsa. This is an important step to get a nice smooth texture.
  • 4. Preheat a pan. Add the 2 tablespoons of olive oil return the salsa to the pan and fry the salsa in the hot oil. Reduce the heat to low and simmer the salsa for 30 minutes, salt to taste.
  Close
Pelling the roasted peppers   Close
The chesses   Close
Stuffing the peppers with the two cheese's   Close
It’s a hard job but somebody’s got to do it   Close
Dredging the peppers in flour mix   Close

Reviews & Comments 2

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  • mrcooksalot 13 years ago
    I'll try this bad boy!
    Was this review helpful? Yes Flag
    " It was excellent "
    MsT917198 ate it and said...
    For my first try ever, these came out GREAT! Super directions and help. I used canned tomatoes instead of fresh and the sauce was really good! Thanks so much for the great recipe!
    Was this review helpful? Yes Flag
  • 22566 13 years ago
    How can you not like this recipe? :o)
    Master Chef.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

rescue_ranger New Baltimore, VA

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