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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 16 reviews
By mscarmella
Lancaster, CA
on February 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By mdroo20
on November 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mizjmassie
on August 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 16 reviews