Cinco de mayo was coming up so I decided to make Chiles Rellenos. I made a two part video for this delicious dish! Basically this is just a stuffed poblano pepper. The traditional chile relleno recipe is a poblano stuffed with cheese, but since I need more than just cheese and pepper, I wanted to make this extra hearty by adding meat and potatoes! I hope you will be able to try this recipe out and share it with your family and friends.

Part 1: Chile Relleno Sauce Ingredients:

• 1/4 of onion chopped
• 2 garlic cloves minced
• 1/2 jalapeno pepper  diced (deseed for mild flavor)
• 1 tablespoon of tomato paste
• 3/4 cup of tomato sauce
• 1/8 cup of flour
• 2 tbs of chopped fresh cilantro leaves
• 1 /2 cups of low sodium chicken broth
• 1/2 tsp of dried oregano
• dash of cumin
• pinch of cinnamon
• olive oil
• Salt and pepper to taste

Instructions:

1.  Heat up oil and add your onions, garlic, and jalapeno. Saute for about 5 minutes.
2. Add your tomato paste and toast it before mixing it with the ingredients. Mix until ingredients are coated with tomato paste.
3. Add the flour and mix it with the ingredients. Cook for about 2 minutes.
4. Add your tomato sauce and chicken broth and mix.
5. Season with salt, pepper, cumin, oregano, and cinnamon.
6. Simmer until sauce thickens.
7. Top off with fresh cilantro.

Part 2: Chiles Rellenos Ingredients:

• 1/ 4 cup of diced onions
• 1/4 cup of shredded potatoes
• 1/2 cup of chorizo
• 2 poblano peppers
• 1 – 1 /2 cups of shredded Monterrey jack and cotija cheese
• 2 large eggs whites + 1 egg yolk
• Flour
• Vegetable oil
• Salt and pepper to taste
• Toothpicks

Instructions:

1. Turn on gas burner on high and char the peppers on the burner until all sides are blackened.
2. Transfer peppers on a plate and seal with saran wrap. Let the peppers rest for 10 minutes.
3. Saute onions and peppers until golden brown.
4. Add chorizo and fry until you get a few crispy bits and set aside.
5. Gently rub the peppers to remove as much of the skin. Do not rinse the peppers.
6. Using a paring knife, make a slit across the first lay of the pepper, leaving the stem intact.
7. Open pepper and pull out the seeds and membranes.
8. Divide evenly the chorizo and cheese mixture and stuff it in each pepper.
9. Seal peppers by folding sides of the pepper over and threading toothpicks across.
10. Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat for 3 more minutes.
11. Coat/gently dust the peppers with flour.
12. Lower each pepper into egg batter until pepper is covered completely.
13. Let excess batter drip off and fry until golden brown.
14. Put some sauce on the plate. Place fried chile pepper on top, remove toothpicks, and top off with more sauce.

Enjoy!

Chile Relleno Sauce video:

Chiles Rellenos video: