Last night I was flipping through the channels and landed on one of my favorite shows, "Diners, Drive-Ins and Dives". It's on Food Network (a large source of inspiration for me) and I just love Guy Fieri. He has such a big personality and is so good on TV! He makes everything look delicious! I know he does not appeal to everyone, but I just like him!
He was at a Mexican food restaurant where the owner was using, "Grandma's recipe" for a chili relleno tomato sauce....even though I was not hungry, the sauce cooking in the pot made me drool. I too, have a delicious sauce recipe for chili rellenos.
Yes, I will admit, I am a Californi-can. Although my heritage is a mix of English, Irish, Scots, French-Canadian and German, I know there must be some Mexican in me from being born and raised in Southern California for 47 years. I have to modestly say that I make extremely good authentic Mexican food!
So, what did I do while watching the show? I started to think about which ingredients I had on hand to make some chili relleno sauce.
I had about a half bag of tomatoes in the freezer, so I tossed them, frozen, into my dutch oven.
On Tuesday, I stopped by the store and picked up some poblano peppers.
I washed and dried them, roasted them in the oven until all sides were blackened.
Then, I carefully put them in a plastic baggie, covered them with a towel, and let them steam for about 20 minutes. (right after I let the baggie lean up against the tray I roasted the peppers in- which was burning hot and melted one of the corners of the plastic baggie. Oh, Well.)
I stuffed the chilis with a chunk of cheese. OK, I only had some white Vermont cheddar in the fridge, but hey, desperate times call for desperate measures. It's better than ham salad or lettuce, the other two things in the fridge! (Well, come to think of it, ham salad might have been pretty good) Since I ripped the chilis, I used a toothpick at either end to secure the chilis. I usually remember to pull them out of the chili after frying....most of the time.
Then, I rolled the chilis in a little flour and then dipped them in the egg batter.
Then, I tossed them into the hot oil, two at a time.
It was incredibly delicious!
Sorry, Kevin. I know you love my Mexican food but you are fishing in Reno so that is the price you pay!
Hope you all enjoy this recipe!
I can't give you exact amounts of what I added, so you will have to just use this recipe as a guide. I do have about 4 quarts of relleno sauce available in my freezer.....