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 separate 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 32 oz 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.
Looking for more Mexican recipe inspiration? Try my slow cooker chicken chili verde recipe!
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
- 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
- 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
- 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
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Laura Hunter says
September 16, 2012 at 4:08 amHeck yeah the best Mexican food is found in California! I miss it so much. I think the last time I had chilie relleno was 3 years ago when I last visited home. Now I am not only hungry for more Mexican food and am feeling slightly homesick.
Cindys Recipes says
September 16, 2012 at 6:28 amNever had these, sounds interesting!
Renee says
September 16, 2012 at 6:39 amThese look so great and I can imagine the cheesy middle and the crispy outside. Yum!
Katie says
September 16, 2012 at 7:20 am1 – I’m jealous that you got to go horseback riding in the water! It’s definitely on my list of things I want to do!
2 – these rellenos look delish!
Jen @JuanitasCocina says
September 16, 2012 at 7:33 amGirl, are you sure you aren’t Mexican???
These are FAB-U-LOUS!!!
Paula @ Vintage Kitchen says
September 16, 2012 at 7:57 amI never had a chile relleno but these sound amazing and easy! Have a great sunday!
Angie @ Big Bear's Wife says
September 16, 2012 at 8:53 amI wish we had rode horse when we were there! Love this recipe too!
Bea says
September 16, 2012 at 9:38 amThis looks amazing!
Tara Noland says
September 16, 2012 at 10:03 amI have never had big chilies like this. They look so amazing I am going to have to make this!!
Chung-Ah | Damn Delicious says
September 16, 2012 at 12:20 pmAwesome horseback riding photo! And I’m so grateful to be living in la with the best Mexican food! You and I need to go out and get some tacos (after we have lunch this weekend of course :). And this dish is absolutely amazing. You’ve really outdone yourself here!
diabeticFoodie says
September 16, 2012 at 12:57 pmI think I’m losing my mind … I don’t see a horse photo here!
Samantha says
September 16, 2012 at 1:02 pmReally? There’s a pic of my on a horse! haha Its right before “Method”. Just checked and its there?
Sheila says
September 16, 2012 at 12:59 pmThis sounds great! I can’t wait to try it!
Erin @ Dinners, Dishes and Desserts says
September 16, 2012 at 1:57 pmMy husband would love these. Chili relleno’s are one of his favorites!
Sheila Fretz (@CookUnderwriter) says
September 16, 2012 at 2:47 pmI”m impressed you did a fabulous job!
Pam @ The Meltaways says
September 16, 2012 at 3:00 pmThese look great! The sneak peek at the filling just makes me want one right now!
Kim Bee says
September 16, 2012 at 3:07 pmI love this so much and the photo of you on horseback is fabulous. I’ve always wanted to ride on the beach.
Tammi @ Momma's Meals says
September 16, 2012 at 3:25 pmThese look sooooooooooooooooooo delish!
veronic gantley says
September 16, 2012 at 3:59 pmThis looks amazing I love Chilli Rellenos
Heather @girlichef says
September 16, 2012 at 5:12 pmOh my gosh, these look absolutely mouthwatering. I love chiles rellenos, but haven’t had them in far too long. Wish I could just reach in and grab one. Thanks so much for this amazing Fiesta addition!
Family Foodie says
September 16, 2012 at 8:08 pmI love when recipes are inspired by a vacation! hey that may make for a really fun #SundaySupper. Thanks for the inspiration.
Megan says
September 17, 2012 at 5:54 amLove Chile Relleno’s! Thanks for sharing and your photos are amazing!
Sarah says
September 18, 2012 at 9:26 amWhat does Joe do at the restaurant? Is he a chef or a sommelier? I love the photo of you on the horse! how fun. We’ll be in Cancun for our wedding next fall. This will be my second time in Cancun. I loved visiting Chichen Itza too! We were there during the solstice and we got see the shadow moving like a snake. Love your dish!
Carla says
September 20, 2012 at 3:13 pmI’ve never been to Cancun so I won’t laugh (too much 😉 LOL Never had Chile Rellenos before either. Maybe I need to make these then go to Cancun!
Sunithi says
September 21, 2012 at 11:35 amSam I’m not sure whether I like that sexy pic of your or the dish with the blue napkin better !! Both I think. Awesome dish and I am stealing that napkin. If it disappears , you know here it went 😉
Brandie @ Home Cooking Memories says
September 22, 2012 at 3:42 pmYou are so right about CA Mexican food! When we moved East from CA for a few years, it just wasn’t the same. I love chile rellenos…I admire anyone who makes them at home!
I_Fortuna says
March 28, 2014 at 3:34 pmI completely agree that So. California has the best Mexican food. We now live in Texas and if we want good Mexican food, we have to make it at home. We never had to before but Tex Mex is completely different and we don’t consider it authentic traditional Mexican food like Hubby’s mom made. As I write, hubby is preparing the rellenos. We use Monterey Jack and fill from the stem end (seeds and stem removed) With each Mexican family there are slight variations. We don’t shred our cheesse. Instead we cut thick sticks to stuff inside the pepper. We make tamales and carnitas, refried beans and many other delicious Mexican dishes. I make our own red enchilada sauce at home from scratch and hubby does not like any other. Spoiled? YES !! We live in a small town and there is only one Mexican restaurant that is marginally acceptable for us. If you live in Southern California, consider yourself blessed. I visited this site because I wanted to see how you made your red sauce. Thanks for posting real Mexican food!
Samantha says
March 28, 2014 at 5:04 pmYou comment made my day! I LOVE that you make your own enchilada sauce..I still have yet to do that!I will try your suggestion with monterey jack next time I make it, which should be soon since I haven’t in quite a long time and I know my husband would like this for his birthday soon! Thank you so much for commenting and following my blog!
Robert says
July 24, 2014 at 12:32 pmI too have had egg batter issues with it not sticking. To make the batter stick to the chile…first moisten the chile then dust with flour before coating in the egg batter. This has alway worked for me.
Samantha says
July 25, 2014 at 10:21 amGreat idea!! Thanks so much Robert!