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.
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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By okaugust
Colorado
on May 14, 2013
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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.
By jeanikat
Leander,Tx
on May 05, 2013
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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!!
By wendelltill
on March 29, 2013
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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!!! =
Read all 23 reviews