Ingredients: |
Ingredients: Sauce:
14.5 oz can diced tomatoes with green chiles
1 tbsp butter
1 medium onion, diced
2 tbsp minced garlic
2 c chicken broth
2 tbsp taco seasoning
Peppers:
8 Poblano peppers
3 c Monterrey Jack cheese, shredded
1/2 c. flour
1 cup milk
1 teaspoon salt
1 cup all-purpose flour
Canola oil
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Directions: |
Directions:Sauce:
Blend tomatoes in a blender until pureed and set aside. Heat butter in large pan over medium heat, cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds and pour in the tomatoes, chicken broth, and taco seasoning. Reduce to medium-low and simmer for about 45 minutes, stirring often.
Peppers:
Preheat broiler and set oven rack about 6" from heat. Cook under broiler until skin has blackened and blistered, about 8 minutes per side. Remove from oven and place in a paper or plastic bag, seal, and allow to steam as they cool, about 30 minutes. Remove skins; cut slit lengthwise and remove seeds and membranes from peppers. Divide cheese into 8 portions and use hands to make cones of each portion. Stuff each pepper with cone of cheese, and pin the openings closed with toothpicks. Dredge each pepper in flour and place on lined baking sheet. Place in freezer for at least 1 hour.
In a small bowl pour milk; in another, the 1 cup flour and salt.
Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat until oil shimmers. Roll each pepper in the milk and egg, then in the flour. Fry until lightly browned on both sides, about 5 minutes per side.
To serve, ladle a generous portion of sauce onto plate and place pepper on sauce. |
This recipe for Chili Rellenos is from