Chile Relleno

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 pasilla chiles
  • 1 pound queso fresco cheese
  • Toothpicks
  • 3 eggs
  • 1 tablespoon all-purpose flour
  • 1 cup oil
  • Tomato sauce:
  • 4 medium Roma tomatoes, halved
  • 1 cup water
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon chicken broth powder
  • 1/4 cup oil
  • 1 teaspoon all-purpose flour
  • 1 tablespoon chopped oregano leaves
Directions

Rice and beans, for serving, if desired

Heat grill to medium.

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce:

Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.

Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

If desired, serve with rice and beans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    This recipe is easy and very light even with leftovers.
    Delicious!  
    This recipe was good, and easy enough to make but the directions don't indicate if you should peel the chilis after grilling and charing them. Mine were to firm (crunchy after cooking them, either I didn't grill them long enough or they should be Peeled? 
    The sauce was very good and super simple to make. 
    The coating for chilis was also good and coated the chilis very well. My husband loved them, but i would have preferred a softer chili.
    Warning, the red sauce review below is very correct. Before you waste a lot of ingredients, you need to know to modify it. Flour and oil offset for a roux is about 1:1. Using 1/4 cup of oil means 1/4 cup of flour, not a teaspoon. By the time you've added enough flour to make a roux, when you add in the tomato ingredient it turns into a solid mass, not a sauce. Try using 2-3 TBSP of oil to 2-3 TBPS of flour. Also, a can of chicken broth and a can of rotel almost works just as good as the ingredients suggested. You need to drain off some of the liquid though. Every time I make this (every few months I forget and waste a lot of stuff trying to make it right before I give up, realize I'm now out of everything I need and have to improvise. 
     
    The chilies themselves turn out really good.
    Great recipe but a little tricky for me to handle as I am not a cook!! My favorite way to eat them is with a few extras that I picked up on at a resturant here in the Austin, Tx. area. Can be seved on side, but a dollap of sour cream, raisons, and choppped pecans added to top of chilies before eating.....DELICIOUS!!
     
    Ok maybe a bit harsh on previous post but I still would not eat them dry...first part of recipe is great and the traditional way of making them...tip when frying you may want to grab a spoon and spoon the oil over the top of the chile that is not cooking helps the cooking time for when you flip them. 2nd make a soup...you will need 1 onion 3-4 tomatoes (depending on how big they are any type will do 2-3 chile serranos dice everything up but some oil (corn/canola in a pot saute all the veggies together now add water and salt to taste...once chiles are done frying add them in soup one by one and you will thank me for the flavors the juice will have!!!! Also make a pot of authentic mexican rice not store bought or box kind...and when you serve add the rice to the bottom then add chile and soup the best thing ever!!! THANK ME LATER!!! =
    The oil/flour ratio is off, but after revision the recipe is awesome. My husband still talks raves about this dish.
    I have a suggestion for the sauce. Get out a dutch oven. Heat up me olive oil and unsalted butter on med to med high heat. Slice some onion, peel some garlic, chop up some Roma tomatoes and tomatillos and sauté. Adjust the heat so it doesn't burn. Add s&p to taste. Tomatoes need salt. Allow for vegetables to become soft. Throw in some canned dice tomatoes with juices. Allow to reduce for a little time. When finished, blend.  
     
    Remember, season to your taste. A recipe is a guideline, not a written law.
    My suggestion for the salsa is simply put below. 
     
    Salsa 
     
    1 T. oil 
    1/2 c. Chopped onion 
    2 garlic cloves minced 
    3 1/2 c pureed tomatoes as per the online recipie. 
    1 c water 
    1 t. salt 
    1/4 c chopped cilantro 
     
    You can make the roux as seen on TV but it is optional and is basically a thickener. 
     
    Heat the oil, add onion garlic and sauté.  
     
    Add tomatoes, water and salt.  
     
    Boil then reduce heat and simmer for 5 minutes.  
     
    Add cilantro when serving. 
    Very good - Used 8 poblano chiles & 1/2 the suggested cheese. With the sauce I used 1 tbsp. olive oil & 2 tsp. flour for the roux. (1/4 c. to 1 tsp. of flour didn't sound right to me. Spooned the sauce over the top and sprinkled some queso cheese.
    Ok, Chile Relleno is my all time favorite. I never have even tried to make it because it was intimidating! So I decided to follow this recipe after a couple of Chile Relleno disasters in a couple of local restaurants. Number 1, it wasn't so hard to make (except the pan caught on fire cuz i had too much oil in it, no biggy Number 2, It was YUMMY, the sauce was spot on (I did double the garlic, boiled a half onion and salted to taste. And Number 3, the use of Queso Fresco was soooo much better then Jack or anything else I have tasted...it leaves place for the taste of the chile and not the overwhelming taste of cheese. Lovely! Thank You Food Network! Oh yea, p.s. Do peel those chiles (under water,like a boiled egg, it's easier!
    I live in Tucson, Arizona so I have had many authentic chile rellenos, and this was one of the best I have had. The only problem was that it was a little oily after deep frying them. I recommend that anyone who wants a chile relleno, they need to have this one. 
    These came out great, but read all the reviews because I think that's why mine came out right. For example you have to blend the ingredients for the sauce and then add them to your roux. I know there is something else I used another suggestion, but I can't remember...brain freeze and that's why I say read all the reviews so that you will be successful. DDD's recipes are not always written correctly. Also I googled pasilla pepper and they are a different pepper than poblano. However, I used a poblano pepper and it worked out fine and I was also told that poblano is the pepper of choice for chili rellanos.
    I have always loved Chile Relleno but couldn't get the hang of making them. This recipe was easy to make and tastes great. Even my picky daughter eats them!
    The sauce we used for homemade tamales from another recipe. I took 5 roma tomatoes and 1 cup of water. Boiled until the skin cracked. Then in the blender with 2 jalapenos and a small onion. Blend till smooth. Then I did the roux as she did and poured the blender mix to simmer. I put a tsp of oregano, cumin, and 2 knorr chicken bullion cubes. I simmered until the "raw" taste was gone. It was really good!
     

     
    So I guess it ended up being a totally different recipe...lol.
     
    ENJOY!
    This is the best I can do from the episode (which I saved on my DVR because I'm planning on making). She only gave two recipes, the relleno and the filling for a tamale.
     

     
    For the relleno sauce: she took 5 roma tomatoes she said she had cooked in water and added whole, skins, seeds and all to a blender. She put in chicken base....couldn't tell the amount...looked to be about a 1/2 cup and then what looked to be about 4 cloves of garlic and blended. She didn't say she strained it but I didn't see any seeds or bits in the sauce...she had a powerful blender, so maybe if your blender is the garden house variety, you may see more roughage.
     

     
    She made a roux in a saucepan with oil and flour (looked to be about 1/2 cup each) and stirred till it was just going a bit past light brown to nutty, added the sauce and mexican oregano, then let it simmer...didn't say how long.
     

     
    For the filling for the tamale, (she went fast and didn't give amounts) She put in hot oil a mixture of diced tomatoes, onions and jalepenos, (appeared to come from about a thee cup container) added about a tablespoon each of garlic powder and chicken base, and maybe two cups of chicken broth and simmered.
     

     
    The Bombero sauce was mentioned, but there was no recipe given and I've replayed this several times to make sure.
     

     
    Hope this helps - and by the way, after checking this all out, I found out I am required to rate this....it won't let me by otherwise.
    The Chile Relleno turned out great except the sauce was bad. I had to add a lot more ingredients to it, so much I can't even really remember what I put. In the end, it turned out okay, but my suggestion, try another sauce, don't even waste those tomatoes.
    The sauce needs more flavor with some heat and I prefer jack cheese. To Jessica - Pasilla chiles are also called Poblano chiles and also called Ancho chiles so you used the correct chile for the recipe. Different regions call them different names but they are the same chile. The tomatoes were blended for this sauce even though it isn't written in the recipe.
    I just saw this episode yesterday and they definatly pureed the tomatoes for the sauce. Going to make this recipe tonight. (with the blended tomato sauce) Tell you how it turns out!
    I have been cooking chili rellanos for along time and it wasn't until recently that I discovered the secret behind the no grease factor retained in the chili. I batter the chili and then spray olive oil in a non stick skillet. They come out dry - not greasy. I add this information because this happens to be one of my favorite mexican food dishes. I learned alot of secrets from Mexico. So I wouldn't use oil per say but the spray and use very lightly. Otherwise I wouldn't even think about changing this recipe.
    This is a wonderful recipe! They came out great, after years of trying to prepare this dish, I finally got them to come out right (thanks to Triple D and Mom's Tamales)!
     
    The only changes I made were using poblano chiles and I used manchego cheese, (due to what was available at my grocery). The batter came out perfect, and the flavors were spot on! I'll never have to go out to have my favorite Mexican dish again!
    I MADE THIS DISH, FOLLOWED THE DIRECTIONS AND MINE LOOKED NOTHING LIKE WHAT I SAW ON TV. THE SAUCE FOR THE CHILE RELLENO WAS NASTY AND ALL U COULD TASTE WAS THE RUE(GRAVY). THE CHILE RELLENOS BATTER KEPT ON FALLING OFF. SO THE NEXT TIME I MADE IT I ADDED CORNMEAL THEN DEEP FRIED IT FOR 3 TO 4 MINUTES. ATE IT WITHOUT THE NASTY SAUCE AN IT TURNED OUT GREAT!.
    I scribbled some notes during this episode. For the Bombero sauce I have;
     
    tomatoes,red onion, chile ( cant remember if that was powder or fresh) water and boil an hour? . Add chipotle pepper/adobe sauce, white pepper, cumin, garlic and parsley? and ketchup. cook 45- 1 hour.
     
    Chicken: had cumin, garlic powder, vinegar..grill 10 minutes.
     
    Then she put the chicken and some pico de gallo in a tortilla, made the burrito and covered it with the bombero sauce and some cheese.
    The previous reviewer, I believe, was talking about the "Bombero Sauce" for the Bombero Burrito. Bombero is Spanish for "Fireman"
     

     
    That was the sauce that was put in the blender.
    I agree with Bret below....and I believe it was a different recipe. I tried to email the restaurant but they said the only recipe they gave was the chili relleno....not so. There was another recipe using tomato, water, powder chicken stock and LOTS for red hot peppers for the sauce---cant remember what else was in it....cooked it up and then put it in a blender.
     
    Then she cut up the chicken in small pieces and blended with garlic, vinegar and I cant remember what else...fried it up until a bit crunchy (and done)....put it with rice and something else in a tortilla and topped it with that red hot sauce.
     
    Did anyone else see this? Do you have the recipe for the sauce and chicken? Maybe if enough of us email Moms Tamales and ask for the recipe she will watch the episode again and remember!!!
     

     
    Thanks!!!
    I LOVE watching Guy's show. If only I could eat all that great stuff, but then I would weigh 500 lbs. I usually hate it when people write a review that have not made the dish. And I have not made this, but I am almost certain that I remember the lady putting the tomatoes into a blender to puree the sauce. That is not included in the print recipe on the website. So if you are going to make this I caution you to watch the episode first. I don't think the sauce is correctly written here. Hope that is helpful and I do apologize that I am reviewing wiithout having made this dish. It does look VERY good; watch the show first!!
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