Mexican Chili Rellenos Recipe

Mexican Chili Rellenos Recipe is how to make real Mexican Chili Rellenos recipe. The Bald Chef spent a lot of time in Mexico, most often time I would find myself in Manzanillo Mexico were I used to rent a villa. At this villa there was a housekeeper that would come by daily and clean up a bit. Sometimes she would cook me lunch. She taught me how to cook this great Mexican Chili Rellenos recipe. At this point I learned to cook real Chili Rellenos. I watched her step by step the necessary method to make this fantastic recipe. I have eaten Chili Rellenos in various restaurants in the United States and they always used a Hatch chili in the recipe. But in this real Mexican Chili Rellenos recipe she used Poblano Peppers. Then she made a homemade red chili sauce to top this cheesy pepper dish off with. I fell in love with these light battered Manchego cheese filled delicacies. If you are looking for a true actinic recipe for Mexican Chili Rellenos you have come to the right place. Poblano Peppers are not real spicy but sometimes you get a bravo that might have a little more spice than the average Poblano Pepper, but that’s OK. too. Anyway I think this recipe for Mexican Chili Rellenos is a real treat, and if you like real Mexican food try cooking this dish!


Mexican Chili Rellenos

Ingredients For Mexican Chili Rellenos Recipe

These are the ingredients you will need to make some great Mexican Chili Rellenos the way they cook them in Mexico. The ingredients include:

  • 4 Poblano Peppers
  • 1 fine chopped Jalapeño Pepper
  • (15 oz)canned tomato sauce
  • 1 tabelspoon ground Cumin
  • 2 tablespoons Chili Powder
  • 1/2 chopped Spanish Onion
  • 1/2 tablespoon sea salt
  • 8 1″x1/4″x4″ Mexican Manchego Cheese
  • 2 eggs
  • 1/4 cup cooking oil

Cooking Instructions For Mexican Chili Rellenos

This is The Bald Chef’s recipe for Mexican Chili Rellenos.Start this recipe by preparing the red chili sauce. The best sauce to top your Mexican Chili Relleno is a spicy tomato sauce. Take a little cooking oil in a small stock pot and add some cooking oil and bring to heat. Add the 1/2 chopped Spanish Onion, 1 fine chopped Jalapeño Pepper, and caramelize the vegetables. Add the 1 (15 oz)canned tomato sauce, 1 tabelspoon ground Cumin, 2 tablespoons Chili Powder, and the 1/2 tablespoon sea salt to the sauce. Boil the Mexican Salsa for about 1/2 hour untill all the spices have been infused. The next step in this recipe is to wash off and fire roast 4 Poblano Peppers. Let the Poblano Peppers cool and remove the skins. Cut a thin slit in the peppers and remove the seeds. In the slit place 2 1″x1/4″x4″ Mexican Manchego Cheese slices into the slit of your Poblano Pepper. Take 2 egg whites and beat them to a stif peak. Dip the cheese stuffed Poblano Peppers into the egg whites and coat them with the egg whites. In a fry pan place 1/4 cup of cooking oil and bring up to medium heat. Carefully place the peppers into the hot cooking oil and cook for four minutes on each side. When the Chili Rellenos are golden brown and the Manchego Cheese is melted, remove from the cooking oil, and drain on a paper towel. Plate 2 of the Chili Rellenos and top with the red homemade Chili sauce.

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