Chiles Rellenos Plate Recipe
Make Chiles Rellenos Plate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chiles Rellenos
Tomato Sauce
Garnish
Method
Chiles Rellenos Preparation
- 1
Roast the Peppers
Preheat the oven to 450°F (230°C). Place the Anaheim peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until they are blackened and blistered. Remove from the oven and place in a plastic bag to steam for 10 minutes.
- 2
Prepare the Filling
While the peppers are steaming, grate the Monterey Jack cheese and set aside. Once the peppers are cool enough to handle, carefully peel off the skins, cut a slit down the side, and remove the seeds. Stuff each pepper with grated cheese.
- 3
Make the Batter
In a bowl, beat the eggs until fluffy. In another bowl, combine the flour, baking powder, and salt. Gradually fold the flour mixture into the beaten eggs until just combined.
- 4
Fry the Chiles
Heat vegetable oil in a large skillet over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, then gently place in the hot oil. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Tomato Sauce Preparation
- 5
Prepare the Sauce Ingredients
Chop the tomatoes, onion, and garlic cloves finely. Place them in a blender along with cilantro, lime juice, and salt. Blend until smooth.
- 6
Cook the Sauce
Transfer the blended sauce to a pot and simmer over medium heat for about 15-20 minutes until thickened, stirring occasionally.
Assembly and Garnishing
- 7
Plate the Dish
On a serving plate, place two fried chiles rellenos. Top with the homemade tomato sauce.
- 8
Add Garnishes
Add a dollop of sour cream, a few slices of avocado, and sprinkle chopped cilantro over the top for decoration.
