Homemade Chile Rellenos With Ranchero Sauce From Scratch | Rockin Robin Cooks

Homemade Chile Rellenos With Ranchero Sauce From Scratch | Rockin Robin Cooks

I’ll show you step by step how to make delicious chile rellenos with ranchero sauce stuffed and topped with monterey jack cheese (queso). You will love these rellenos from scratch.
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Chile Rellenos with Ranchero Sauce

Ingredients:
6 poblano peppers
6 slices of monterey jack cheese (1/2 inch wide by 3 1/2 inches long and 1/4 inch thick)
Rancho sauce See my recipe which makes 5 cups
vegetable oil, enough to fill a large frying pan 2 inches deep
6 eggs, separated
3 Tbsp. of flour
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:

Fill your frying pan so that the oil is 2 inches deep. Preheat the oil to 350 degrees F.

Roast the poblano peppers over the stove flame over medium high heat. Turn the pepper over with tongs as it blackens. Remove the peppers after the whole pepper is blackened.

Place the peppers in a bowl and cover to steam for 10 minutes. Then remove the blackened skin by rubbing a paper towel over the pepper until most of it is removed. Do not rinse the peppers.

Remove the stem and seeds with a knife. You can simply cut from the top of the pepper or make a slice along the length of the pepper and cut out the stem and pod of seeds from there.

Fill each pepper with slices of monterey jack cheese.

Batter:
Separate the eggs from the whites in a large mixing bowl and the yolks is a small bowl.

Beat the whites on high speed until you have stiff peaks. Add the garlic powder, flour, and pepper and mix in with hand mixer until just incorporated (about 5 seconds).

Blend the egg yolks with a fork and pour about 2/3 of it into the egg whites and fold in. Now you are ready to start cooking!

Lay one stuffed chili onto the batter. Using a large spoon, cover the chile lightly with batter. Pick up the pepper with the spoon and place it into the hot oil by flipping it over in the oil so that the top is now on the bottom. This will ensure that the pepper is completely encased in batter.

Now take your spoon and add more batter to the top of the chile and spread it around so that it is completely and lightly covered.

Grab a clean spoon and splash a little oil over the top of the chile relleno so that the top cooks a little as well.

After a minute or so (depending on how hot your oil is) use the clean spoon to gently turn over the relleno in the oil to cook the other side. Tongs are sometimes helpful. You want the relleno to be a golden brown all over.

Using a slotted spoon, pick up the relleno when it’s done, let it drain a bit and then place it on a paper towel covered tray or plate to cool. You can cook 2 or more chile rellenos in the pan if you have room.

When you are done frying your rellenos, place one on an oven proof dish and ladle ranchero sauce over all and top with grated monterey jack cheese.

Place in a preheated 375 degree F. oven for about 10 to 15 minutes or until the cheese has completely melted and the sauce is bubbling hot. Remember: “It’s gotta be hot to be good!”

Ranchero Sauce: https://www.youtube.com/watch?v=VCNOiB6cVBk

MORE MEXICAN RECIPES: https://www.youtube.com/playlist?list=PL553F14121DBB9587

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Rockin Robin
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