Have you ever tasted Chile Rellenos? Do you want to learn how to make chile rellenos? If you haven’t you now can make this delicious Mexican delicacy in your home and they will be just as tasty as at the Mexican restaurant. I have taken pictures for a step by step process on how to make Chile Rellenos. A Chile Relleno is a Chile Poblano stuffed with 3 different cheeses, coated in egg whites, fried and then served with a delicious sauce. Serve these up with with some warm tortillas and yum – very good stuff!
12 Chile Poblano
1 Cup Flour
Pepper Jack Cheese
8 oz. Tomato Sauce (1 Can)
1 Tablespoon of vinegar
2 Tablespoons of Chicken Bouillon
About 1 Cup of Flour
Start by blackening the chiles on all sides. I used my grill outside since the weather was nice. Make sure all sides are blackened.
As you blacken the Chiles place them in a plastic bag so they keep warm and they begin to sweat. This will help with the washing process later.
In a sink, run water and start to wash off the Chiles. You should easily be able to wash off the blackened part and peel the outer skin off. Not all of the skin will come off and thats ok. As you wash the chiles, slice through the individual chiles with your finger and clean out the seeds on the inside. Once you’re all done, they will look like the picture on the right (above).
Slice the Cheddar cheese, Pepper Jack cheese and Cotija cheese in thin slim rectangular slices, this way they will fit easily in the Chile Relleno.
Begin adding the cheeses in each Chile Relleno. Then sprinkle flour on each one.
In a large bowl start to separate the egg whites from all 12 eggs and place the yolks in another bowl. Start to beat the egg whites until they get white and fluffy like above. Next add 3 egg yolks and about a 1 Tablespoon of flour to mixture. Continue mixing all ingredients together until it’s all white and fluffy.
Start to heat canola oil in a pan on low heat until it is very hot. Place one Chile Relleno into egg mixture – the entire Chile should be coated in the egg white. Then place the coated chile in the hot pan with the oil.
Start with one Chille Relleno at a time so they do not burn. You will need to turn Chile Relleno to make sure all sides are cooked throughly.
These are the finished Chile Rellenos – all done! Place all of them on a separate plate together. We are almost done! Now we need to make the sauce that goes with the Chile Rellenos.
Slice 1/2 an onion. Heat a pan deep enough to hold 4 cups of water then add/drizzle cooking oil and place onion in pan and stir around. Add 2 Tablespoons of flour to the pan and continue to stir. Next, add 1 can of tomato sauce, 4 cups of water, 1Tablespoon of Vinegar and 2 Tablespoons of chicken bouillon. Keep stirring the pan until all ingredients are mixed together. Bring to a boil and them simmer. Now you can add the Chiles Rellenos one at time into the pot.
This is what your pot will look like when you place all the Chile Rellenos in the pot. Long Process but so worth it!
I do love cooking Mexican food and especially with my parents. I am very fortunate that both of my parents are great cooks. They each have their own style and different ways of doing things. I am trying to absorb as much of their cooking knowledge and some traditional recipes. I want to capture these recipes so my children and future generations will be able to enjoy them.
What are some of your family’s favorite recipes?