Chili Rellenos - Mexican Dinner

Before leaving for work this morning I roasted three poblano peppers. I figured this would cut down on the time it would take make the chili rellenos once I got home.

Served with black beans

Mexican style rice

And a spicy tomato chili sauce.

I used my old standby recipe but topped the rellenos with Rick Bayless's Quick Cooked Tomato-Chili Sauce.

The black beans were a bastardized version. I didn't have time to cook beans so I opened a can of black beans and put them on to simmer with a couple of slices of smokey bacon, a little cumin, minced garlic salt, pepper and a little chicken broth. Simmered for about 15 minutes and then pureed in the blender. (remove bacon first) Topped with a little shredded cheese and the tomato chili sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Chiles Rellenos
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I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)(or roast fresh poblano peppers)
Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.

Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Quick Cooked Tomato Chile Sauce - Rick Bayless
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Edited version

1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro
(or more to taste)

Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.

Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro .