Saturday, September 15, 2012

Chili Rellenos with Roasted Tomato Sauce for #SundaySupper


Pardon the shadow on the picture. I didn't think I was blocking the light when I took the pictures last night, but after reviewing them I saw a shadow on all of the completed dish pictures. I would like to think it was my Mom hovering over me as I made this dish vs my poor photography skills!

The reason I say this, and why I chose this dish for this #SundaySupper meal, is because this is one meal that reminds me of my Mom more than anything else I have ever made. You see when I was young, like maybe 5, my babysitter was a little lady from Chihuahua Mexico. She was one of the best cooks I have ever known and I loved sitting with her in the kitchen as she cooked and told me stories about her childhood in Mexico. She used to let me make flour tortillas and stir the pots.

Like I have said, my Mother was not a cook really. But for some reason this lady encouraged my Mom to try. Lord love her that my Mom chose this to be one of the recipes she would go for. I will admit, it is a pretty labor intensive meal. But I just had to have these smells, flavors and memories in my kitchen again. I hadn't made these in 18 years!!


You can simplify this meal by using canned whole green chilis instead of roasting fresh chilis and not roasting the tomatoes. But I love it the original way.


Chili Rellenos with Roasted Tomato Sauce


Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper


Preheat oven to 400 degrees F.
Cut the tomatoes in half and place them halved side up on  a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Cook for about 30 to 40 minutes, until you see the tomatoes "wilting" and giving off their juices. 
Add the tomatoes and chicken stock to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic.
Use an immersion blender to combine or transfer to a food processor to blend until smooth.
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. Keep warm.

For the chilis



  • 4 poblano chiles
  • 1 pound queso fresco cheese
  • 8 eggs
  • 2 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Directions

Rice and beans, for serving, if desired
Heat broiler. Place the chilis on a backing sheet 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 skin and the seeds. Stuff the peppers with the queso fresco and set aside.
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. Spoon a bit of the egg batter on top of the oil to form a "pillow" for the stuffed pepper. 

Allow it too firm for a minute or so and then gently place the pepper in the middle of the pillow. 

Spoon batter over the top of the pepper to cover it.


 and fry until golden brown on both sides. 

Remove from the oil and allow to drain. 



Transfer to a serving platter, pour the tomato sauce over the cooked chile rellenos and serve.


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)
Postres (desserts)
Bebidas (beverages)
Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!



56 comments:

  1. I love Chili Rellenos but I have to confess I have always been put off by the labour of it but now reading your post it actually doesn't seem that bad. I think I might give it a try next time I am visiting the US and actually have access to poblano peppers.

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    1. I hope you do Laura :) I love them made this way vs just dipping them in the batter.

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  2. This is the first time I've seen the method of the egg white pillow in the hot oil. I am so intrigued. I have to try this soon.

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    1. That was just one of those wonderful little tricks my baby sitter showed us. It makes them nice a fluffy and "Omelet style" vs the dipped way.

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  3. I'm really intrigued by the tomato sauce. Looks fantastic!

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    1. Thank you Adam. You cold even roast a jalapeno and put it in if you like the sauce spicy.

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  4. This sounds delicious - the batter looks so fluffy when it's fried! Thanks for sharing!

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  5. I bet that was your mom!

    Your rellenos look absolutely perfect!!!

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  6. They look so good! Such nice memories of you growing up!

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    1. I love it when I can make meals that bring those memories up :)

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  7. Ive always wanted to make them but AFRAAAAID haha this looks easy! One question: the chilis don't have to be peeled?

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    1. es they do and thank you for pointing that out for me. I edited the recipe :)

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  8. Never had anything like this, it looks so amazing!!

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    1. Thanks Tara they really are different from what you get at most restaurants.

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  9. My husband order this dish almost every time we eat out at a Mexican restaurant. Thanks for taking the mystery out of how it's made. I've got to try this and surprise him.

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  10. I love the thought that the shadow is your Mom. Great story!

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  11. Chile rellenos are my all time favorite Mexican food and yours look awesome! I'm loving this #SundaySupper theme.

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  12. Wow I bet these would taste amazing! WOW. Great share.

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  13. I have never made chili rellenos at home, but my husband loves them. The sauce on these sounds perfect too!

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    1. Thanks Erin! I tried to tame it down a bit from our normal hot and spicy but it would be so simple to "zing" it up if you wanted to by roasting some jalapeno with the tomato :)

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  14. I've always wanted to make these! Yours look delicious!

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  15. Wow Bobbi, what a wonderful recipe. Roasting the tomatoes really brings out their flavor! This is one of my favorites.

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    1. Thanks Veronica! I am so into roasting everything lately LOL

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  16. Oh! I love it when dishes have awesome memories like that attached to them. Your chiles rellenos look PERFECT! I would happily eat one or two right now.

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    1. Come on over and I will make some for you Heather :)

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  17. I LOVE chile relllenos!! I can't wait to try! thanks for posting!

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  18. Aren't chile rellenos amazing! I make mine w/ a verdes sauce. I am glad someone posted a relleno recipe on this weeks Sunday Supper!

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    1. Thanks Megan :) yes I love them and love love love verdes sauce!!!

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  19. I was going to make this! I'm glad you posted this recipe! What nice memories!

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  20. I love the fact that you haven't made these in a long time and brought memories back. Funny how food you haven't had in a long time comes rushing back. I have a hard time eating stuffed chilis, but I'd try this!

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    1. I love food/meals that have memories attached :) I hope you give them a try :)

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  21. I love how simple this dish is! Roasting the tomatoes makes a huge difference in the complexity of the flavor though.

    Nicely done :)

    Jamie @ www.mamamommymom.com

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    1. Thank you :) I love roasting veggies and I agree it makes such a difference!

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  22. Awesome and love the step by step instructions with pics. makes it easier to make !

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    1. Thanks Sunithi :) I was glad to have a "photographer" on hand to make it easier LOL

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  23. yumm! Chili Rellenos are something I've always wanted to make at home, but never have. You've totally inspired me to give it a try.

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    1. Awesome!! Let me know how they come out!

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