Chilis Rellnos With Mexican Tomato Sauce
From dooley 15 years ago
- 35 minutes to make
- Serves 6
This is a real favorite at our house. Not the easiest recipe but well worth it. This recipe is for cheese but you can use alot of different fillings beef, chicken, whatever. Great flavor with the sauce.
Ingredients
- 6 poblano chiles shopping list
- 8 ounces of cheese like Montrey jack, mozzarella, we like the Mexican Oaxcan stlye string cheese.( I used a piece of cheddar and a piece of Monterey jack in each last time) shopping list
- 1 1/2 cups of flour, plus alittle more for dredging shopping list
- 1 1/2 tsp. baking powder shopping list
- 1 tsp. ground cumin shopping list
- 1 tsp. salt shopping list
- 1 (12) ounce bottle lager style beer shopping list
- oil for frying shopping list
- 6 thin bamboo skewers shopping list
- For the Mexican tomato sauce: shopping list
- 2 lbs. ripe tomatoes chopped shopping list
- 1/4-1/2 yellow onion shopping list
- 5-6 cloves garlic shopping list
- small handfull cilantro shopping list
- 1/2-1 jalapeno chopped shopping list
- 1 tbl. salt shopping list
- 1/2 tsp. cinnamon shopping list
How to make it
- For the sauce:
- Combine all the ingredients for the sauce in a blender,transfer into a medium saucepan and bring to a boil.
- Lower the heat and simmer on low till thick.
- Roast the peppers under the broiler turning occasionlly until charred
- place in a big glass bowl covered with plastic wrap for about 10 min.
- Carfully rub the charred skin off the chiles, cut a slit along the side of each chile and carefully remove the seeds with a small spoon.
- Cut the cheese into about 1/4 inch slices the length of each chile
- slide the cheese into each chile and sew shut with a thin bamboo skewer cut just alittle bigger that the chili, or possibly a large toothpick.
- Wisk together the flour, baking powder, cumin and salt in a large bowl. Stir in the beer to make a smooth batter.
- Heat the oil in a large skillet or pot to 360-365 degrees.
- Dredge each chile in flour on a big plate( this will seal any leaks or cracks when frying)
- Then dip into batter and cover well (the dredging and battering can be a challenge, don't worry they will come together when fried)
- Fry in the oil turning once, only takes about 4-5 min.
- Transfer to a paper towel lined plate and salt to taste and remove the skewers.
- Spoon aliitle sauce onto a plate, top with chili and spoon alittle sauce over chili.
- Top with shredded cheese and enjoy!
The Rating
Reviewed by 11 people-
Chile Rellenos are a labor of love, but they are definitely worth the effort. Yum.
notyourmomma
in South St. Petersburg loved it
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This sounds just amazing. Wow!
joe1155
in Munchen loved it
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I love Poblano peppers, this recipe sounds fantastic! I love the Mexican tomato sauce too! Bookmarked.
juels
in Clayton loved it
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