Chile Relleno with Ranchero Sauce for #SundaySupper

16 Sep 2012 ⋅ by Samantha ⋅ in Entertaining Entrees, Featured, South of the Border, Vegetarian ⋅ 47 Comments ⋅ Tags: bell pepper, Mexican, tomatoes, vegetarian

It’s no surprise that when you walk down the streets of Southern California, you will find the best Mexican food in the Nation. Its just a fact. So when I heard that our #SundaySupper team was throwing a fiesta, I jumped on the jalapeno bandwagon! Today is Mexico’s Independence Day (Dia de Independecia) and Heather from GirliChef is hosting the fiesta grande!

I promised Joe I would make him his favorite Mexican dish ever…chile relleno. It’s rare I let the poor guy order it when we go out, so I thought a treat for this party would be fun. Of course I did my research and put several things together as well as my own twist. The boys that work in the kitchen at the restaurant Joe works at always whip up some Mexican grub and they happened to make some ranchero sauce. Joe brought home a sample and I tasted my way through its ingredients. It was deep red with a primary tomato base and had chunks of green pepper and onion. I knew where I was going with this.

Now I can’t offer you a Mexican classic without first embarrassing myself and showing you a picture of my first trip to Mexico. About 3 years ago Joe and I flew down to Cancun and visited Chichen Itza as well as I jumping onto my very first horse. His name was “Singer” and we galloped through the Mexican waters together.It was a moment I will never forget. Don’t laugh.

Method:

1) Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.

2) Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.

3) Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.

*Note: I made this earlier in the day and saved it for dinner. I thought the consistency and flavors pulled together more during those few hours of “sitting”. So if you have the time to make this ahead, please do.

4) Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a seperate bowl and fold in yolks with egg whites until light yellow. Set aside.

5) Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with 1/2 inch canola or vegetable oil.

6) When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.

6)Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.

*Note: I had some minor difficulty when I wanted to coat with the egg mixture. I quickly found out that this was due to the intense heat wave we’ve been having (try 100+) and because of that my egg mixture was quickly melting before my eyes. Make sure to evenly coat the pepper and if you need to use an extra spoon to coat, that will help too.

7) Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

Chile Relleno with Ranchero Sauce for #SundaySupper

Ingredients

Chile Relleno

4 pasilla chile
8 oz queso fresco (plus more for garnish)
1/2 c flour
4 eggs, separated
Canola oil for frying

Ranchero Sauce

1 32oz can chopped tomatoes
1 green bell pepper, chopped
1/2 onion, chopped
1 jalapeno, diced (with or without seeds)
2-3 garlic cloves, chopped
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp paprika
Salt and pepper, to taste
Oil oil for drizzling

Instructions

Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.
Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.
Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.
Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with 1/2 inch canola or vegetable oil.
When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.
Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.
Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

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Check out what everyone else made for the #SundaySupper fiesta!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

Chicken Tortilla Soup - The Girl in the Little Red Kitchen
Mexican Paint Soup - Crispy Bits & Burnt Ends
Jalapeño Popper Dip - Chocolate Moosey
Vegan Tortilla Soup - Galactosemia in PDX
Texas Caviar - Ruffles and Truffles
Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama’s Blissful Bites
Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
Stoplight Salsa Reisipe - Family Foodie
Tortilla Soup with Roasted Vegetables - Diabetic Foodie
Mini Taco Salads – Big Bear’s Wife

La Comida (the food)

Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
Carnitas - My Catholic Kitchen
Tamale Pie - Noshing with the Nolands
Eggs Motuleños - The Meltaways
Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
Carne Asada - Magnolia Days
Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
Puerco Pibil - girlichef
BLT Quesadillas with Avocado Mayo - Cindy’s Recipes and Writings
Chile Rellenos with Roasted Tomato Sauce - Bobbi’s Kozy Kitchen
Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
Beef and Vegetable Enchiladas - Hezzi D’s Books and Cooks
Chicken Con Queso - Momma’s Meals
Baked Flautas - Home Cooking Memories
Chunky Aztec Chocolate Granola - What Smells So Good?
Street Tacos Al Pastor - Sustainable Dad
Shrimp Tacos - Pippi’s in the Kitchen Again
Chile Relleno with Ranchero Sauce - The Little Ferraro Kitchen
Zippy Chipotle Shrimp & Mango Tostadas - Sue’s Nutrition Buzz
Pork Tacos - Tora’s Real Food
Stuffed Sopapillas - Juanita’s Cocina
Chicken Fajitas - Cravings of a Lunatic
Blue Crab Tacos - Pescetarian Journal
Huevos Rancheros - Comfy Cuisine

Postres (desserts)

Chocolate Cinnamon Flan - Vintage Kitchen Notes
Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
Chilli Chocolate Truffles - Happy Baking Days
Horchata Ice Cream & Churro Brownies - Kwistin’s Favorites
Strawberry Empanadas - In the Kitchen with Audrey and Maureen
Plantain Fritters - From Fast Food to Fresh Food
Fried Cinnamon Sugar Tortillas - The Watering Mouth

Bebidas (beverages)

Beer Margaritas - That Skinny Chick can bake
Hatch Chile Margarita - Shockingly Delicious
Skinny & Spicy Watermelon Margaritas - I Run for Wine
Refreshing Kiwi Lime Margarita - Mama Mommy Mom
Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

written by Samantha

Undergrad studying Health Science Education, cooking is what I run home to. Working my way through Julia Child recipes and obsessed with heirloom tomatoes. Thank you for reading my blog and sharing my love for good food.

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