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Try this eggless chile relleno recipe with your family. The creamy tomato sauce completes this dish with the perfect combination of flavors.
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Original reipce makes 2 dozen Change Servings
ROAST chiles over an open flame, turning frequently with tongs, for about 5 minutes or until charred on all sides.
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.
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.
COMBINE coffee granules, 1 teaspoon bouillon and pepper in a small bowl.
HEAT 2 tablespoons oil in skillet over medium heat.
ADD ground beef, breaking up with a spatula. Stir in seasoning mixture; cook, stirring frequently, until beef is no longer pink.
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.
CHOP 1 tomato; stir in. Cover; cook for an additional 5 minutes. Turn off heat; set aside and keep covered.
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.
PLACE tomatoes in blender; cover. Blend until smooth.
PREHEAT oven to 325° F.
HEAT remaining 1 tablespoon oil in large skillet over medium heat.
ADD remaining ½ cup onion and remaining chopped garlic. Cook, stirring frequently, for 2 minutes or until onion is tender.
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.
SPOON about 1/3 cup meat mixture into each roasted chile. Place in baking dish. Bake for 10 minutes.
SERVE each chile relleno with 2 to 3 tablespoons creamy tomato sauce.
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.
|Calories from Fat||120|
|Total Fat 14g||21%|
|Saturated Fat 3.5g||18%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 5g||20%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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