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This is not your father's Chile Relleno. It is better!!! Well different, I like regular Chile Relleno also. Also, it seems like it is harder than it is. It just has a lot of steps to it. Many of the steps can be prepared ahead of time and spread out over time to prepare. It is definitely worth it! I originally tasted this version of the Chile Relleno in a restaurant in Lubbock Texas. I found a recipe for something called Picadilly which is an appetizer. I realized this could be adapted to the same relleno I had in Lubbock, so I did and it tastes just like it. I swear.
- 12 poblano chiles, whole roasted and peeled
- 1⁄4 cup flour
- 3 tomatoes, large, skinned & diced
- 1⁄2 cup raisins
- 1⁄2 cup almonds, chopped
- 2 tablespoons onions, minced
- 1⁄2 teaspoon garlic, minced
- 1 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 1⁄2 cup white rice, not instant, but regular cooked for 10 minutes only
- 2 cups Mexican blend cheese, grated
- 1 (16 ounce) jar picante sauce, mild*
- Brown the ground pork and ground beef. Add, diced tomatoes, raisins, almonds, onions, cumin, garlic, cloves, rice, and coriander. Mix well, cover and simmer for 15 minutes. The water should be all absorbed, if not remove lid and cook until only moist, not watery. This can be done earlier than the rest of the steps, refridgerate if using within a day or freeze if longer. Thaw before using.
- The following steps must be done just prior to serving:.
- Because you are using fresh chiles, they must be peeled, as the batter will not adhere to the slick skins of the chiles/peppers. Do this by charring the chiles either over an open flame (use long fork or tongs over a gas burner) or under the broiler. Then steam them in a hot towel or a closed paper sack, and when they are cool enough to touch, remove the skins. Slit the chiles lengthwise and remove seeds and veins using a teaspoon, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off extra flour.
- Prepare the batter by separating the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Fold in the 6 tbs of flour.
- To complete the rellenos, spoon the meat mixture into the chiles. Add some cheese. Dip the chiles into the batter and fry, at medium heat, in 1 inch cooking oil in frying pan at medium high, until light browned on both sides. Use slotted spoon to place chile in oil and to turn and remove.
- Serve with mild Picante sauce on top of Rellenos. (This can be purchased in any grocery store.
- Side dishes that go well with this are refried beans, Mexican rice and tortillas.