Chile Relleno Ranchero Nutrition Info Beef

Home » Chile Relleno with Ranchero Sauce for #SundaySupper

It's no surprise that when you walk down the streets of Southern California, you will find the best Mexican food in the Nation. Its just a fact. So when I heard that our #SundaySupper team was throwing a fiesta, I jumped on the jalapeno bandwagon! Today is Mexico's Independence Day (Dia de Independecia) and Heather from GirliChef is hosting the fiesta grande!

I promised Joe I would make him his favorite Mexican dish ever…chile relleno. It's rare I let the poor guy order it when we go out, so I thought a treat for this party would be fun. Of course I did my research and put several things together as well as my own twist. The boys that work in the kitchen at the restaurant Joe works at always whip up some Mexican grub and they happened to make some ranchero sauce. Joe brought home a sample and I tasted my way through its ingredients. It was deep red with a primary tomato base and had chunks of green pepper and onion. I knew where I was going with this.

Now I can't offer you a Mexican classic without first embarrassing myself and showing you a picture of my first trip to Mexico. About 3 years ago Joe and I flew down to Cancun and visited Chichen Itza as well as I jumping onto my very first horse. His name was "Singer" and we galloped through the Mexican waters together.It was a moment I will never forget. Don't laugh.

Method:

1) Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.

2) Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.

3) Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.

*Note: I made this earlier in the day and saved it for dinner. I thought the consistency and flavors pulled together more during those few hours of "sitting". So if you have the time to make this ahead, please do.

4) Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.

5) Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with 1/2 inch canola or vegetable oil.

6) When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.

6)Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.

*Note: I had some minor difficulty when I wanted to coat with the egg mixture. I quickly found out that this was due to the intense heat wave we've been having (try 100+) and because of that my egg mixture was quickly melting before my eyes. Make sure to evenly coat the pepper and if you need to use an extra spoon to coat, that will help too.

7) Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

Chile Relleno with Ranchero Sauce for #SundaySupper

Chile Relleno

• 4 pasilla chile
• 8 oz queso fresco plus more for garnish
• 1/2 c flour
• 4 eggs separated
• Canola oil for frying

Ranchero Sauce

• 1 32 oz can chopped tomatoes
• 1 green bell pepper chopped
• 1/2 onion chopped
• 1 jalapeno diced (with or without seeds)
• 2-3 garlic cloves chopped
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Oil oil for drizzling

• Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.

• Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.

• Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.

• Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.

• Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with 1/2 inch canola or vegetable oil.

• When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.

• Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.

• Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

Looking for more Mexican recipe inspiration? Try my slow cooker chicken chili verde recipe!

Check out what everyone else made for the #SundaySupper fiesta!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup – The Girl in the Little Red Kitchen
• Mexican Paint Soup – Crispy Bits & Burnt Ends
• Jalapeño Popper Dip – Chocolate Moosey
• Vegan Tortilla Soup – Galactosemia in PDX
• Texas Caviar – Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama's Blissful Bites
• Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
• Tortilla Soup with Roasted Vegetables – Diabetic Foodie
• Mini Taco Salads – Big Bear's Wife

La Comida (the food)

• Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
• Carnitas – My Catholic Kitchen
• Tamale Pie – Noshing with the Nolands
• Eggs Motuleños – The Meltaways
• Carne Asada – Magnolia Days
• Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
• Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
• Puerco Pibil – girlichef
• BLT Quesadillas with Avocado Mayo – Cindy's Recipes and Writings
• Chile Rellenos with Roasted Tomato Sauce – Bobbi's Kozy Kitchen
• Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas – Hezzi D's Books and Cooks
• Chicken Con Queso – Momma's Meals
• Baked Flautas – Home Cooking Memories
• Chunky Aztec Chocolate Granola – What Smells So Good?
• Street Tacos Al Pastor – Sustainable Dad
• Shrimp Tacos – Pippi's in the Kitchen Again
• Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
• Zippy Chipotle Shrimp & Mango Tostadas – Sue's Nutrition Buzz
• Pork Tacos – Tora's Real Food
• Stuffed Sopapillas – Juanita's Cocina
• Chicken Fajitas – Cravings of a Lunatic
• Blue Crab Tacos – Pescetarian Journal
• Huevos Rancheros – Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan – Vintage Kitchen Notes
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
• Chilli Chocolate Truffles – Happy Baking Days
• Horchata Ice Cream & Churro Brownies – Kwistin's Favorites
• Fried Cinnamon Sugar Tortillas – The Watering Mouth

Bebidas (beverages)

• Beer Margaritas – That Skinny Chick can bake
• Hatch Chile Margarita – Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas – I Run for Wine
• Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ

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