Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, yummy poblano peppers aka chili rillenos with homemade enchilada sauce! :-). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Poblano peppers are as delicious as they are beautiful. Get recipes for chiles rellenos, enchiladas, soup, and more!. Colorado Buffalo Chili, Poblano Chile Pepper Soup, Chicken with Tomatillos and Poblanos, Chiles Rellenos (Stuffed Peppers), Squash Calabacitas The combination of the rich white sauce flavored with warm poblano peppers and fresh cilantro is so delicious.
Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have yummy poblano peppers aka chili rillenos with homemade enchilada sauce! :-) using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-):
- Get 1 Enchilada Sauce….Butter..Flour..salt.. garlic powder.. water and California Chili powder
- Prepare 1 Poblano peppers
- Get 1 Jack Cheese
- Get 1 Egg and Flour mixed
- Take 1 Olive oil
I grew a number of poblano peppers in my garden this year and WOW did those plants explode. Sauce: Put the tomatoes, garlic and onion in a blender. In a medium saute pan, heat the oil over medium heat. Remove peppers to warmed platter while you finish frying.
Instructions to make Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-):
- Wash and Char peppers on stovetop in olive oil until black.. Cover with plastic wrap until steamed and skin peels off easily…
- Carefully slice side open and clean out seed pod. Careful not to make opening to big..
- Stuff with Jack cheese chunks or you can use grated cheeses then secure shut with toothpicks.
- Dredge pepper into flour and then dip into egg mixture.. Fry in cast iron pan with enough olive oil to come half way up side of pepper… Brown all sides on medium heat.
- Serve with Homemade enchilada sauce and top with Cheese.. :-)
- We have even enjoyed with rice and beans on the side.. :-)
- Enchilada Sauce… Make a thickish.. thinnish rue. Melt whole cube of real butter over medium heat.. don't burn.. whisk in enough flour to make a thin paste and cook the flour.. like 2 mins. Continually stirring.. add salt and garlic powder to taste.. I like it pretty garlicky. :-) Then while whisking.. add enough water to make a gravy consistency. At the end.. add enough Chile powder to make sauce. I like it pretty red and spicy.. so almost the whole pack for me.. FYI I use only California chili powder in those cellophane bags. :-)
- Pour over stuffed pepper and enjoy! :-)
To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream. This authentic chile relleno recipe is a traditional Mexican dish of flavorful chiles stuffed with cheese, battered and fried, then smothered in a homemade sauce. I've talked through this recipe with several chefs from our trips to Mexico, and know it's the real deal. Both my recipe and my technique have improved since those early days: I've experimented with various chili-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa.
So that’s going to wrap it up for this exceptional food yummy poblano peppers aka chili rillenos with homemade enchilada sauce! :-) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
