Recipe

Chilis Rellnos With Mexican Tomato Sauce Recipe

Add Step-by-Step Photos	Dooley / All my dishes 9 months, 3 weeks ago 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. Prep:45m Cook:35m Servings:6	Dooley
	mexican chilis cheesy

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Ingredients

6 Poblano chiles

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)

1 1/2 cups of flour, plus alittle more for dredging

1 1/2 tsp. baking powder

1 tsp. ground cumin

1 tsp. salt

1 (12) ounce bottle lager style beer

oil for frying

6 thin bamboo skewers

For the Mexican tomato sauce:

2 lbs. ripe tomatoes chopped

1/4-1/2 yellow onion

5-6 cloves garlic

small handfull Cilantro

1/2-1 jalapeno chopped

1 tbl. salt

1/2 tsp. cinnamon

Directions

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!

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Comments

notyourmomma 9 months, 3 weeks ago said:
Chile Rellenos are a labor of love, but they are definitely worth the effort. Yum.

joe1155 9 months, 3 weeks ago said:
This sounds just amazing. Wow!

juels 9 months, 3 weeks ago said:
I love Poblano peppers, this recipe sounds fantastic! I love the Mexican tomato sauce too! Bookmarked.

chefmeow 9 months, 3 weeks ago said:
Yum, we are huge fans of this type of recipe as well. Like your version. Will be trying next weekend. Great post and a high 5.