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CHILI RELLENOS WITH RANCHERO SAUCE Recipe

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This recipe for CHILI RELLENOS WITH RANCHERO SAUCE is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Relleno-
4-6 poblano peppers
Mexican melting cheese or
pepper jack cheese
2 eggs
Flour
Oil for frying
Ranchero Sauce:
1 medium onion chopped
4 garlic cloves, chopped
1/3 c. flour
1-1/2 c. fresh tomatoes pureed
1 seeded fresh jalapeno pureed
5 cups water (not broth)
2 tsp. salt
1/-1/2 tsp. oregano crushed
1/4 tsp. pepper
1 small bay leaf
dash of cumin
dash of red chili powder
tiny pinch of cinnamon
tiny pinch of cloves
Directions:
Directions:
Roast Poblanos in oven on high heat until skin is black and crisp or roast on grill. Set in a plastic bag, steam and cool. Remove skin and split open one side. I leave stem on. Run through water to remove seeds and peel off skin. Pat dry. Make Sauce: sauté onion and garlic in a little oil, add flour to make rue. Add remaining ingredients and simmer. Heat oil in fry pan. Place stick of cheese in each Poblano pepper, close side with a toothpick. Beat 2 egg whites till they form stiff peaks, fold in egg yolks. Dip stuffed poblano pepper in flour and then in egg batter and fry till done. Top with sauce to serve.

 

 

 

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