Chile Rellenos is an authentic Mexican dish. When I make it, the flavors bring so many nostalgic childhood memories. The sauce is what makes this dish taste delicious.
Typically this dish takes a long time to make, and it’s a labor of love. Not that it’s difficult, many steps make it appear that it’s difficult.
This dish is one of my husband’s favorites. I have made it many, many, many times. There is one thing I can say, is that every time it was different. Honestly, I don’t know what it was; I was not able to be consistent. I would make it, and he says, “it’s the best,” and the next time I would make it, he would say, “you scarred me,” meaning it was that bad.
But I got to say I nailed it. With this recipe, it comes out the same every time—no need to worry if it’s going to good or bad.
This recipe is not an authentic way of making it, but this is how I make mine. Not sure if my mom would approve, but I know she would be proud of me.
Let’s start making Chile Rellenos
Ingredients
- Oil– For sauteing vegetables.
- Red bell pepper
- Green bell pepper
- Onion
- Garlic clove
- Tomato sauce
- Water
- Powder chicken bouillon– You can also use chicken broth and omit the water in the recipe.
- Whole green chiles– I use the ones from the can, and you can find them in the Mexican section of your grocery store.
- Mozzarella cheese- You can use monetary cheese, cheddar cheese, or any cheese of your choice.
- Eggs
- Flour
- Oil– For frying chiles.
Instructions
- In a medium pan over medium to high heat, heat 1 tablespoon of oil, then add red bell pepper, green bell pepper, onion, and garlic; saute until they become translucent, about 3-4 minutes.
- Once vegetables become translucent, add tomato sauce, bouillon, and water; bring to a boil, and then a simmer for 10-15 minutes.
- While sauce is simmering, pat dry green chiles with a paper towel or kitchen towel.
- Carefully fill green chiles with cheese. It’s very tempting to overfill but try not to do that.
- Once green chiles are filled, cover them with flour and set them aside.
- In another medium pan over medium to high heat, add oil. You want about ½ inch deep for frying.
- In a medium bowl, add egg whites and beat with a hand mixer for about 2 minutes, until firm peaks form.
- Then add egg yolks to the egg whites; mix for a few seconds with the hand mixer. You want the egg yolks to be well incorporated but don’t over mix.
- Once the oil is hot, dip chiles one at a time into the egg mixture, then into the hot pan of oil. Fry for 2-3 minutes, flip when it starts to brown. Careful not to splash the oil when you flip the chiles.
- Once chile is done, place chile in the sauce, or if you want to remove some of the oil, then place chile on a paper towel then to the sauce.
- Continue with the rest of the chiles.
Chile Rellenos
- Total Time: 50 minutes
- Yield: 4 1x
Description
Chile Rellenos is an authentic Mexican dish. When I make it, the flavors bring so many nostalgic childhood memories. The sauce is what makes this dish taste delicious.
Ingredients
- 1 tablespoon oil
- 1/4 medium red bell pepper, diced (or 1/2 cup diced )
- 1/4 medium green bell pepper, diced (or 1/2 cup diced)
- 1/4 medium onion, diced (or 1/2 cup diced)
- 2–3 garlic clove, minced
- 1 8 oz can tomato sauce
- 1 cup water
- 1–2 teaspoon powder chicken bouillon
- 4 can whole green chiles
- 4 oz mozzarella cheese (for stuffing chiles )
- 3 large eggs, (yolk and whites separated )
- 1/4 cup flour
- oil (enough to fill pan about 1/2 inch deep for frying )
Instructions
- In a medium pan over medium to high heat, heat 1 tablespoon of oil, then add red bell pepper, green bell pepper, onion, and garlic; saute until they become translucent, about 3-4 minutes.
- Once vegetables become translucent, add tomato sauce, bouillon, and water; bring to a boil, and then a simmer for 10-15 minutes.
- While sauce is simmering, pat dry green chiles with a paper towel or kitchen towel.
- Carefully fill green chiles with cheese. It's very tempting to overfill but try not to do that.
- Once green chiles are filled, cover them with flour and set them aside.
- In another medium pan over medium to high heat, add oil for frying. You want about ½ inch deep for frying.
- In a medium bowl, add egg whites and beat with a hand mixer for about 2 minutes, until firm peaks form.
- Then add egg yolks to the egg whites; mix for a few seconds with the hand mixer. You want the egg yolks to be well incorporated but don't over mix.
- Once the oil is hot, dip chiles one at a time into the egg mixture, then into the hot pan of oil. Fry for 2-3 minutes, flip when it starts to brown. Careful not to splash the oil when you flip the chiles.
- Once chile is done, place chile in the sauce, or if you want to remove some of the oil, then place chile on a paper towel then to the sauce.
- Continue with the rest of the chiles.
Notes
- You can use chicken broth instead of powder chicken bouillon. If you do use chicken broth omit the water in the recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
