Zutaten für Chiles Rellenos With Tomato Sauce
- Mild Green Chilies
- Monterey Jack Cheese
- 1/4 cup all-purpose flour, for dusting (plus extra for extra fluffy batter)
- Eggs
- 2 tablespoons olive oil
- Sour cream, for garnish
- Fresh cilantro, chopped, for garnish
- 1 medium onion, chopped
- Garlic Cloves
- Tomatoes
- 1 cup chicken broth
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Zubereitung von Chiles Rellenos With Tomato Sauce
- Preheat your comal or large skillet over high heat. Place the chiles directly on the hot surface and roast, turning frequently, until the skins are blackened all over. This should take about 8-10 minutes.
- Transfer the roasted chiles to a heatproof bowl, cover tightly with plastic wrap, and let them steam for 15 minutes. This helps to loosen the skins.
- While the chiles are steaming, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the saucepan. Cook until the onion is softened, about 5 minutes.
- Stir in 28 ounces (1 large can) of crushed tomatoes, 1 cup of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low and simmer gently while you prepare the chiles.
- Once the chiles have steamed, carefully peel off the charred skins. Rinse under cold water if needed.
- For Anaheim chiles: Slice off the top 1/2 inch of each chile, removing the seed placenta and loose seeds. For Poblano chiles: Carefully slit each chile lengthwise along one side and remove the seeds and veins.
- Fill each chile with approximately 2 ounces of your choice of cheese (Monterey Jack, cheddar, or asadero are excellent choices).
- Lightly dust each stuffed chile with all-purpose flour, shaking off any excess.
- In a medium bowl, beat 3 large egg whites until stiff peaks form. In a separate bowl, lightly beat 3 large egg yolks.
- Gently fold the egg yolks into the egg whites. For a flatter batter, skip this step and simply beat the whole eggs together. For an extra fluffy batter, add 3 tablespoons of all-purpose flour to the egg mixture.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 360-400°F (182-204°C).
- Carefully dip each floured chile into the egg batter, ensuring it’s fully coated. Spoon extra batter over the chile to ensure complete coverage.
- Gently slide the battered chiles into the hot oil. Fry for a few minutes per side, spooning hot oil over the top of each chile to ensure even cooking and puffiness.
- Fry until both sides are golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
- You can serve the chiles immediately, topping each with 1/6 of the tomato sauce, a dollop of sour cream, and chopped cilantro. OR
- Gently simmer the fried chiles in the tomato sauce for a few minutes to heat through. Be careful not to overcook, as the batter may break down.
- Serve the chiles rellenos with remaining tomato sauce, a dollop of sour cream, and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
19g
Fat
44g
Carbs
2g
