Chile Relleno Clasico Recipe
Served with ranchera sauce and crema, served with Mexican rice.
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Ingredients
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Chile Relleno
Ranchera Sauce
Crema
Mexican Rice
Method
Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag and let them steam for about 10 minutes. Peel off the skin, make a slit down the side of each pepper, and remove the seeds.
- 2
Stuff the Peppers
Stuff each roasted pepper with Monterey Jack cheese, ensuring to fill them generously.
- 3
- 4
Fry the Peppers
Heat vegetable oil in a large skillet over medium heat. Dip each stuffed pepper into the batter, coating it evenly, and then carefully place it in the hot oil. Fry until golden brown on all sides, approximately 4-5 minutes. Remove and drain on paper towels.
Ranchera Sauce
- 5
- 6
Cook the Sauce
Pour the blended sauce into a saucepan and bring to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally until slightly thickened.
Crema
- 7
Make the Crema
In a small bowl, mix sour cream, lime juice, and salt. Adjust salt to taste and set aside.
Mexican Rice
- 8
- 9
Cook the Rice
Add the rice to the saucepan and toast it lightly for 2-3 minutes. Then add chicken broth and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed. Season with salt and black pepper to taste.
