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Recipe

Chiles Rellenos with Creamy Tomato Sauce

0 Recipe Reviews |Rate this Recipe| 11 Saves

Try this eggless chile relleno recipe with your family. The creamy tomato sauce completes this dish with the perfect combination of flavors.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings
This Recipe is: Low Sodium

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

  • Step 1 of 17

    ROAST chiles over an open flame, turning frequently with tongs, for about 5 minutes or until charred on all sides.

  • Step 2 of 17

    PLACE in a plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin under running water.

  • Step 3 of 17

    MAKE a 3-inch slice lengthwise in each chile. With a spoon, remove as much of the seeds and veins as you can. Set aside.

  • Step 4 of 17

    COMBINE coffee granules, 1 teaspoon bouillon and pepper in a small bowl.

  • Step 5 of 17
    5

    HEAT 2 tablespoons oil in skillet over medium heat.

  • Step 6 of 17

    ADD ground beef, breaking up with a spatula. Stir in seasoning mixture; cook, stirring frequently, until beef is no longer pink.

  • Step 7 of 17

    STIR in potato; cook for 5 minutes. Add ½ cup onion and 1 chopped clove garlic. Cover; cook for 10 minutes or until potato is tender.

  • Step 8 of 17
    8

    CHOP 1 tomato; stir in. Cover; cook for an additional 5 minutes. Turn off heat; set aside and keep covered.

  • Step 9 of 17

    PLACE remaining 3 tomatoes in a medium saucepan with enough water to cover; boil over medium heat for 10 minutes or until tomato skins begin to peel. Remove from heat and discard water.

  • Step 10 of 17
    10

    PLACE tomatoes in blender; cover. Blend until smooth.

  • Step 11 of 17
    11

    PREHEAT oven to 325° F.

  • Step 12 of 17
    12

    HEAT remaining 1 tablespoon oil in large skillet over medium heat.

  • Step 13 of 17

    ADD remaining ½ cup onion and remaining chopped garlic. Cook, stirring frequently, for 2 minutes or until onion is tender.

  • Step 14 of 17

    STIR in blended tomatoes, remaining 1 teaspoon bouillon and oregano. Add water if needed. Bring to a boil; remove from heat and let cool for 15 minutes. Stir in evaporated milk.

  • Step 15 of 17

    SPOON about 1/3 cup meat mixture into each roasted chile. Place in baking dish. Bake for 10 minutes.

  • Step 16 of 17

    SERVE each chile relleno with 2 to 3 tablespoons creamy tomato sauce.

  • Step 17 of 17

    TIP: To save time, warm chiles rellenos in a microwave oven for 3 to 4 minutes on HIGH (100%) power.
    Save remaining sauce for another use.

Nutrition Facts

Amount Per Serving
Servings: 6 servings
Calories 270
Calories from Fat 120
%Daily Value*
Total Fat 14g 21%
Saturated Fat 3.5g 18%
Cholesterol 50mg 16%
Sodium 320mg 13%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 20%
Sugars 3g
Protein 19g
Vitamin A 70%
Vitamin C 15%
Calcium 6%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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