20 mins. to Prepare
45 mins. Cooking Time
15 mins. Standing Time cooling
80 mins. Total
Servings: 6 servings
This recipe is: Low Sodium
chiles over an open flame, turning frequently with tongs, for about 5 minutes or until charred on all sides.
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.
a 3-inch slice lengthwise in each chile. With a spoon, remove as much of the seeds and veins as you can. Set aside.
coffee granules, 1 teaspoon
bouillon and pepper in a small bowl.
HEAT 2 tablespoons
oil in skillet over medium heat.
ground beef, breaking up with a spatula. Stir in seasoning mixture; cook, stirring frequently, until beef is no longer pink.
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.
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.
tomatoes in blender; cover. Blend until smooth.
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.
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.
about 1/3 cup meat mixture into each roasted chile. Place in baking dish. Bake for 10 minutes.
each chile relleno with 2 to 3 tablespoons creamy tomato sauce.
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.