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Four golden-brown fried Chile Rellenos nestled in a bright red Ranchero sauce inside a white ceramic baking dish, set on a rustic wooden table with fresh tomatoes, garlic, and a side bowl of sauce in the background. Scofield Fruits
Connie V

Connies Poblano Chile Rellenos with Ranchero Sauce

Connie’s authentic Chile Rellenos feature fire-roasted Poblano peppers stuffed with melty Asadero cheese and enveloped in a cloud-like egg meringue. Smothered in a homemade Ranchero sauce made with fresh steamed tomatoes and savory sautéed onions, this family-favorite recipe from Connie VanDiest delivers true Colorado-style flavor right to your kitchen. Perfect for a weekend dinner that tastes like it came straight from a gourmet Mexican kitchen!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ranchero Sauce
  • 5 Whole Un-Peeled Ripe Tomatoes (Cored)
  • 1 Whole Small Jalapeno Pepper
  • 2 Whole Cloves Garlic
  • ¼ tsp Cumin
  • ½ tsp Oregano Mexican Oregano if you have it
  • ½ tsp Salt
  • ½ Cup Water
  • 1 Large Yellow Onion (Sliced into thin rings. Then cut rings into thirds)
  • 1 Large White Onion (Sliced into thin rings. Then cut rings into thirds)
  • Dash of Salt
  • ½ Cup Olive Oil
Rellenos
  • 8 Roasted Poblano Chilies with Skins Removed
  • ½ Half Block of Asadero or Oaxaca Cheese (Monterey Jack is a good alternative if you can't find the others)
  • 8 Eggs - Separated with Whites in one bowl and Yolks in another bowl Make sure that you leave enough room in the whites bowl to make Meringue)
  • 2 tsp Flour
  • Salt & Pepper to taste
  • ¼ Cup Vegetable oil
  • Grated Mexican blend cheese

Equipment

  • Large Pot For Ranchero Sauce
  • Large Skillet For Rellenos

Method
 

Ranchero Sauce
  1. In large pot add all ingredients except the onions. Place lid on pot and steam until tomatoes are soft (About 20-30 minutes).
    Vine ripened tomatoes and Jalapeno peppers in a pot. Loveland, CO
  2. In separate skillet, sauté onions in Olive Oil until they are translucent. Remove skillet from heat and set aside until later.
    Sauteed yellow onions in olive oil. Loveland, CO
  3. When Tomatoes are soft, remove ingredients from pot and place in blender. Blend all ingredients until liquefied and return to the pot. Add the sautéed onions to the pot and simmer for 15 minutes. Reduce heat to keep Ranchero Sauce warm.
    Freshly made Ranchero Sauce for Chile Rellenos. Scofield Fruits
Rellenos
  1. Beat Egg Whites with electric mixer into a Meringue with stiff peaks. Set Aside. Beat Yolks in separate bowl and add the flour and Salt & Pepper until smooth. With mixer on low, slowly beat the yolks into the whites. (Don't over mix)
  2. Cut a slit in the side of each Poblano and stuff with a chunk of cheese.
    Fire roasted Poblano pepper stuffed with Asadero cheese. Loveland, CO
  3. Seal the Poblano back up as best you can.
    Poblano pepper stuffed with Asadero Cheese. Scofield Fruits
  4. Preheat large skillet with 1/4 cup of oil (Enough for a light sizzle).
  5. Dip stuffed Poblano into Meringue to coat entirely then place in skillet. Fill in any gaps with a soon full of meringue. Fry on each side until golden brown.
  6. Place some Ranchero Sauce on each plate then place the Relleno on top. Smother with more Ranchero Sauce and top with grated cheese.
  7. Serve and enjoy!

Notes

Asadero or Oaxaca cheese can generally be found at any Mexican grocery store or carniceria.   Monterey Jack is an excellent substitute for that perfect melt. When making the meringue, ensure your egg white bowl is completely clean and dry to achieve those stiff, fluffy peaks!