Description
Chiles rellenos are a simple yet delicious Mexican meal. They are cheesy and comforting.
Ingredients
- FOR THE CHILE RELLENOS:
- 6 Poblano Peppers
- 8 ounces, weight Block Monterrey Jack Cheese
- 1 cup Flour
- Salt And Black Pepper
- 5 Eggs
- FOR THE TOMATO SAUCE:
- ½ cups Water
- 1 can (16 Oz. Size) Tomato Sauce
- 1 clove Garlic
- 1 Tablespoon Vegetable Oil
- ¼ White Onion, Diced
- ¼ teaspoons Cumin
Preparation
For the chiles rellenos:
Put peppers on a baking sheet and put under the broiler. After 10 minutes, flip peppers over and return to broiler for another 10 minutes. Remove from oven and let rest a few minutes. Transfer peppers to a plastic bag to sweat for about 1 hour.
Peel the skin off the peppers. Make a slit in the peppers and remove the seeds.
Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be). Put slices inside the peppers. Be very careful not to tear the peppers.
Measure of flour and pour into a mixing bowl. Season with a little salt and lots of black pepper.
Crack eggs into another bowl and beat eggs with a mixer for a few minutes.
In a large skillet, heat enough oil for frying on medium high heat. Dip one pepper into the flour. Make sure the pepper is coated with flour. Then dip the flour-coated pepper into the beaten eggs.
Fry peppers until browned, no more than 2 at a time.
For the tomato sauce:
Pour water, tomato sauce and garlic clove into a blender. Blend for a minute.
Over medium heat, add vegetable oil to a pot. When hot, add diced onion and saute until for a couple of minutes.
Pour blended tomato mixture in the pot and add cumin. Stir well. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
Serve sauce on top of the chiles rellenos and enjoy!
