Chiles Rellenos with Red Sauce is a flavorful and satisfying dish that originates from Mexico. This popular Mexican recipe offers a delightful combination of roasted poblano chiles stuffed with a cheesy and savory filling, served with a tangy and spicy red sauce. Chiles Rellenos can be prepared in various ways across Mexico, each with its unique twist and flavors.
In this recipe, the roasted poblano chiles are filled with a mixture of cheddar cheese, Monterey Jack cheese, black beans, cilantro, pumpkin seeds, scallions, hot sauce, and a blend of aromatic spices. The chiles are then baked to perfection, resulting in a deliciously melted and flavorful filling. The dish is served with a homemade red sauce made from charred tomatoes, onion, garlic, and a touch of heat from a habanero chile.
Chiles Rellenos with Red Sauce is a dish that beautifully showcases the vibrant flavors of Mexican cuisine. The combination of the smoky, slightly spicy chiles with the creamy and cheesy filling, complemented by the tangy and aromatic red sauce, creates a harmonious balance of flavors that will delight your taste buds. This recipe is perfect for a festive family dinner or a special occasion, bringing a taste of Mexico to your table.
INGREDIENTS:
- For the Red Sauce:
- 3 ripe medium tomatoes
- ½ small white onion
- 2 garlic cloves
- ¼ teaspoon salt
- 1 fresh habanero chile
- 2 tablespoons water, plus more if needed
- For the Chiles Rellenos:
- 12 fresh poblano chiles
- 1 head garlic, roasted
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- ½ cup queso fresco
- 1 (15 ounce) can black beans, rinsed and drained
- 1 bunch fresh cilantro, chopped
- ½ cup raw pumpkin seeds
- 4 scallions, chopped
- 3 tablespoons hot sauce
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- Sour cream, for garnish
- Fresh cilantro leaves, for garnish
PREPARATIONS:
- To make the Red Sauce:
- Preheat the oven to broil.
- Place the tomatoes and onion on a baking sheet and broil until charred all over.
- Transfer the tomatoes and onion to a blender.
- Add garlic cloves, salt, habanero chile, and 2 tablespoons of water.
- Blend until smooth, adding more water if needed to achieve the desired consistency.
- Prepare the Chiles Rellenos:
- Lay the poblano chiles on a clean baking sheet and broil, turning occasionally, until blistered on all sides.
- Remove the chiles from the oven and cover them with a kitchen towel, allowing them to steam for 10 to 20 minutes.
- Gently remove the skin and most of the seeds from the chiles by making a slit in the stem end and removing them with your fingers.
- Squeeze out the roasted garlic cloves from the roasted garlic head and set them aside.
- Lower the oven temperature to 325°F and oil a baking dish.
- In a bowl, combine the roasted garlic, grated cheddar cheese, grated Monterey Jack cheese, queso fresco, black beans, chopped cilantro, raw pumpkin seeds, chopped scallions, hot sauce, ground cumin, ground coriander, black pepper, and salt.
- Stuff the poblano chiles with the cheese and bean mixture.
- Place the stuffed chiles in the oiled baking dish in a single layer.
- Bake for 20 minutes until the filling is melted and the chiles are heated through.
YIELD: 6 servings
SPECIAL INSTRUCTIONS:
- Place a small amount of the red sauce on each plate.
- Lay 2 chiles on top of the sauce.
In conclusion, Chiles Rellenos with Red Sauce is a mouthwatering Mexican dish that showcases the vibrant and bold flavors of Mexican cuisine. The combination of roasted poblano chiles, filled with a cheesy and savory mixture, served with a tangy and spicy red sauce, creates a symphony of flavors that will leave you craving more.
The process of making Chiles Rellenos requires some preparation, including roasting the poblano chiles and preparing the red sauce. The chiles are roasted until their skins blister, which adds a smoky flavor and makes it easier to remove the skin. The red sauce is created by broiling tomatoes and onions until charred, then blending them with garlic, habanero chile, and water. The result is a rich and flavorful sauce that complements the stuffed chiles perfectly.
The filling for the Chiles Rellenos is a combination of melted cheddar cheese, Monterey Jack cheese, queso fresco, black beans, cilantro, pumpkin seeds, scallions, hot sauce, and a blend of spices. This mixture provides a delightful combination of textures and flavors, creating a savory and satisfying filling for the roasted chiles.
When serving Chiles Rellenos, it’s important to plate them with a small amount of the red sauce, allowing the flavors to mingle. The sauce adds a tangy and slightly spicy element that enhances the overall taste experience. Garnishing with sour cream and fresh cilantro leaves adds a touch of creaminess and freshness, elevating the presentation and flavor profile.
Chiles Rellenos with Red Sauce is a versatile dish that can be enjoyed as a main course for lunch or dinner. It can be served with rice, beans, or a side salad to create a well-rounded meal. The dish also lends itself well to customization, allowing you to adjust the spiciness or add additional ingredients according to your taste preferences.
Whether you’re a fan of Mexican cuisine or looking to explore new flavors, Chiles Rellenos with Red Sauce is a delightful choice that will transport your taste buds to the vibrant streets of Mexico. The combination of roasted poblanos, gooey cheese, and zesty red sauce creates a satisfying and memorable dining experience.
