Chiles Rellenos | Corelle Blue Cornflower Dinner Plates

Chiles Rellenos are my favorite for a weekend dinner. I normally save this dish for the weekend because it is a longer process and we spend quality time in the kitchen prepping and making them.

They are basically stuffed poblano peppers that have been roasted and peeled. I stuff mine with queso fresco, but the choices are endless. You can stuff them with shreded chicken, ground beef or vegetable mix.

I like to make the sauce ahead of time and freeze it to save time. When I make both the stuffed peppers and the sauce, I opt to make the sauce first and reserve it until the chiles are prepped and ready to coat in the sauce.

Some people like to cook the peppers in the sauce and others will top the peppers with sauce on the plate. It is up to you on how you want to serve them.

In my photo I have a bed of white steamed rice, then I added the chile relleno and then topped it with ½ cup of tomatoe sauce and garnished with queso fresco and cilantro.

If you have never made or watched someone make this recipe, I recommend watching a youtube video for a visual. Maybe one day I will explore making videos lol. I know you will love this recipe.

Note: The traditional way to roast and seed them and then steed them. I prefer to do the seeding and removing stem prior to roasting, look this picture for an example.

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About this Corning Ware Piece

Features: Corelle Classic Cornflower Dinner Plate

Size: 10.25”

Weight: 12 oz.

Pattern Pictured: Blue Cornflower

Material: Triple layer strong glass

Safe for: Microwave, preheated oven and Dishwasher

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Chiles Rellenos

Tomato Sauce

Sauce Ingredients

2 Table spoons vegetable oil

¼ Onion

1 Garlic Clove

6 Roma Tomatoes

2 Stems of Fresh Epazote or 1 Tablespoon Dried Epazote

1 Habanero Pepper (optional)

1 cup cooking liquid (for sauce)

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon chicken bouillon

Directions

1. In a pot, boil roma tomatoes in 5 cups of water until skin begins to separate, about 10 minutes. Let cool.

2. Transfer the roma tomatoes and 1 cup of the cooking liquid into a blender, add onion, garlic, pepper, salt & pepper, bouillon powder.

3. Blend until it you get a smooth finish.

4. Strain the sauce into a bowl. Add water if needed to come up with 2 – 2 ½ cups of sauce.

5. Heat 2 Tablespoons of oil in a skillet over low-med heat. Add the fresh epazote leaves and let it cook for 1 minute until oil is fragrant. Add the sauce and let it simmer on low for 5 – 10 minutes. It will reduce a bit.

*** At this point you may add the chiles rellenos in the sauce, let it cook for 5 more minutes before serving.

Chiles Rellenos

Ingredients

6 Poblano Peppers, seeded and deveined

1 (8oz) Queso Fresco, Cut into ¾ Inch thick strips

6 eggs, separated (I like to use 1 egg per chile)

2 Tablespoons all-purpose flour for coating

Vegetable Oil for frying

Instructions

1. Remove stem and seeds from peppers. I like to cut the core from each pepper and remove seeds. This way I don’t have to seed the pepper after it is roasted and there is no stem on the final dish.

2. Preheat oven’s broiler on Hi. Place seeded and deveined peppers on a baking sheet and roast under the preheated boiler until the skin blackens/blisters on both sides. 4-5 minutes each side. Place the blackened peppers in a plastic bag to steam and cool, for about 5 minutes. Make sure the bag is sealed, so that the steam does not escape.

3. Peel off the skins of the peppers, one by one. (Do not let the steam from the plastic bag escape as the peppers are easier to peel when hot.) Pat dry with paper towel. Stuff the pepper with the strips of cheese.

4. Beat the egg whites with an electric mixer on med-hi until the whites form stiff peaks. Turn the mixer on low and add the egg yolks one by one and add the 2 Tablespoons of flour.

5. Heat the vegetable oil in a skillet over medium heat. Dip the peppers one by one, in the egg mixture to coat both sides. Gently lay the coated pepper into the hot oil. Fry each pepper until golden brown and the cheese has melted, about 3-5 minutes per side.

6. Place the cooked peppers on a tray lined with paper towels to drain excess oil.

7. At this point you may add the chiles rellenos in the sauce, let it cook for 5 more minutes before serving. Or, serve the chile and pour sauce over.