Chile Relleno Recipe
Stuffed Anaheim Green Chile filled with Monterey Jack with Relleno Sauce
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Ingredients
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Chiles
Cheese Filling
Relleno Sauce
For Frying
Method
Preparing the Chiles
- 1
Roast the Chiles
Preheat your oven to 400°F (200°C). Place the Anaheim green chiles on a baking sheet and roast in the oven for about 20 minutes, turning them occasionally until the skin is charred and blistered.
- 2
Peel and Prepare
Remove the chiles from the oven and place them in a sealed plastic bag for about 10 minutes to steam. Once cooled, peel off the charred skin, make a slit down the side of each chile, and remove the seeds carefully.
Making the Cheese Filling
- 3
Mix the Ingredients
In a mixing bowl, combine the Monterey Jack cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
- 4
Stuff the Chiles
Using a spoon, carefully stuff each roasted and peeled chile with the cheese mixture. Ensure they are generously filled without overstuffing.
Preparing the Relleno Sauce
- 5
Cook the Sauce
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Then, add tomato sauce, vegetable broth, cumin, chili powder, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally.
Frying the Chiles
- 6
Prepare the Egg Mixture
In a bowl, beat the eggs together with salt and black pepper until frothy. Place the all-purpose flour in another shallow dish.
- 7
Coat and Fry
Dip each stuffed chile first in the flour, then in the egg mixture to coat. In a large skillet, heat vegetable oil over medium-high heat. Fry the chiles until golden brown on all sides, about 3-4 minutes per side.
Serving
- 8
Plate and Serve
Place the fried chiles on a serving platter, drizzle with the relleno sauce, and serve immediately.
