He Cooks And She Bakes: Chile Rellenos

There is nothing like homemade Mexican food. I was completely spoiled growing up. When it came to Mexican food, I had it made! Many of our Gomez family gatherings included homemade Mexican dishes that were absolutely delicious. Cooking husband and I are attempting to learn the recipes and we were lucky enough to help my mom make chile rellenos not too long ago. They were sooooooo very scrumptious. Take a gander...

Chile Rellenos

Source: Kitchen of Grandma Gomez

Servings: makes 5 rellenos

For the Chile Rellenos:

5 fresh poblano chile's, peeled and seeded (or 1 large can peeled green chile's)

1 lb ground beef

1 tablespoon onion, chopped

1/2 packet taco seasoning (or a little more than 2 tablespoons if using from container or homemade)

1/2 lb cheddar cheese (or Queso Oaxaca - a white Mexican cheese), cut into 1/2 inch thick strips

4 eggs

1/4 teaspoon salt

Vegetable oil to coat griddle

For the sauce:
2 eight ounce cans tomato sauce

8 ounces water

2 tablespoons onion, chopped
1/2 packet taco seasoning (or a little more than 2 tablespoons if using from container or homemade)
1/2 teaspoon oregano

1/4 teaspoon salt

Peel pablano's by roasting skin over an open flame or burner until it bubbles and blackens. Do this on both sides. Place in plastic bag for about 30 minutes. When pablano's have steamed and cooled, rinse and remove skins. Pat dry. If using canned chile's - drain, rinse and pat dry. Slit poblano's on one side, remove seeds and set aside.

Cook ground beef, onion and taco seasoning. Drain and set aside. Cut cheese into 1/2 inch thick strips, making sure they are a little shorter than the poblano's. Stuff poblano's with 1 heaping tablespoon ground beef mixture, 1 strip cheese and bring edges together. Place in fridge for 20 minutes.

Separate egg whites from egg yolks and place each in their own bowl. Beat egg whites until they form stiff peaks. Beat egg yolks with salt until combined. Gently fold yolk mixture into egg whites.

Coat griddle with vegetable oil and set to medium heat. Place 5 large spoonfuls of egg mixture on griddle. Place stuffed poblano's in middle of egg mixture. Place 5 more large spoonfuls of egg mixture on top of each stuffed poblano. Cook until each side is golden brown. Place into baking pan and set aside.

Preheat oven to 350. Combine all sauce ingredients in sauce pan and simmer for 5 minutes. Pour over chile rellenos and bake for 10 minutes. Serve and enjoy!

Step by Step

Peel and rinse pablano's. Pat dry. Slit poblano's on one side, remove seeds and set aside.

Cook ground beef, onions and taco seasoning.

Cut cheese into 1/2 inch thick strips. Tillamook is my favorite brand of cheese. Well, they are my favorite brand of all things dairy! Their dairy is located on the Oregon Coast. Luckily I can still find their cheese here in Georgia. Note: you can also use Oaxaca cheese, a white Mexican cheese that tastes fabulous and melts like mozzarella.