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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 12 servings |
||
| Calories 174 | ||
| Calories from Fat 114 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 72mg | 24% | |
| Sodium 140mg | 5% | |
| Potassium 316mg | 9% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 6.2g | ||
| Protein 7.1g | 14% | |
Ingredients
- 12 poblano chiles
- 1/2 lb chihuahua cheese or asadero cheese or monterey jack cheese
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tablespoon olive oil
- 3 eggs, whites and yolks separated
- flour, as much as needed
- 5 medium tomatoes
- 1 onion, cut in thin slices
- 1 garlic clove
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- salt and pepper
Directions
1
Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish.2
Sauce:.3
Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.4
In a saucepan, heat olive oil and fry onions until soft.5
Add oregano and tomato sauce. Add sugar.6
Season with salt and pepper. Simmer for 5 minutes.7
Pour sauce over chiles and serve.8
They're lovely with rice and refried beans.
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Featured Reviews for This Recipe
From: Chef #1234092
On Apr 11, 2009
I can't imagined why Chef #600020 wants to pan this recipe on his/her blog. It was great — easy. Experience in cooking may help with some confidence, but I have never made anything using this type of batter. I cut it back to only make two peppers and used a 6 cast iron pan with about 1/2" of oil. I found just the right cheese, a Latin semi-soft cheese. I give this recipe 5 stars because it was delicious, simple, and taught me a new technique. I will share my experience on my blog, www.aroundcrownsville.com.
From: Chef #600020
On Sep 9, 2008
I was very disappointed in this recipe. I find it difficult to use recipes that don't give details such as how hot to turn the temperature to or how long steps might take. So I made my best guess based on other recipes I looked at, and still this recipe was a disaster. The sauce lacked flavor, even after I added salt, pepper and cumin. The stuffed chilies weren't very interesting and didn't hold up especially well when handled. Yuck, was just a really terrible dinner. I'll be posting about my experience with this recipe on my blog www.adventuroustastes.blogspot.com.
From: toomuchlaundry
On Aug 20, 2007
Very good rellenos the only reason why it is not a 5 star is the sauce was too sweet. I will make it again but will omit the tablespoon of sugar and I think it would be better with fresh cilantro rather than dried oregano. Since I live on a wheat free gluten free diet I used Betty Hagman's flour mix and couldn't tell the difference between it and regular flour.
From: Clarissa Worthington
On Mar 7, 2006
~Wow!!! I travelled to Oaxaca and the North of Mexico and I thought I would never be able to recreate such magnificent recipes, but your mom's chiles relienos are as authentic as they get. Thank you so much for this delicious recipe! My family loved it.
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