Chiles Rellenos with Creamy Tomato Sauce

Chiles Rellenos with Creamy Tomato Sauce

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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.

20 mins. to Prepare

45 mins. Cooking Time

15 mins. Standing Time cooling

80 mins. Total

Servings: 6 servings

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This recipe is: Low Sodium


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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.

Step 5 of 17

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.

Step 8 of 17

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.

Step 10 of 17

PLACE tomatoes in blender; cover. Blend until smooth.

Step 11 of 17

PREHEAT oven to 325° F.

Step 12 of 17

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.

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.

Amount Per Serving
Servings: 6 servings
Calories from Fat120
 %Daily Value*
Total Fat 14g21%
Saturated Fat 3.5g18%
Cholesterol 50mg16%
Sodium 320mg13%
Carbohydrates 18g6%
Dietary Fiber 5g20%
Sugars 3g
Protein 19g
Vitamin A70%
Vitamin C15%
* Percent Daily Values are based on a 2,000 calorie diet.
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