Friday, July 21, 2017

Crispy Chile Rellenos with Ranchero Sauce

This is an unconventional recipe for the traditional Mexican Chile Rellenos. We have a home in Colorado and there's a great Mexican Restaurant on Main Street. We've eaten there many times. It has a new Owner/Chef and he makes the best Chile Rellenos I have ever had. When we were there in May, we ate there several times and each time I ordered the Chile Rellenos. It was the first time I had ever tasted a Crispy version of the iconic Mexican dish.
The unconventional part of this recipe are the Egg Roll Wrappers. It's a very easy method and the end result is delicious.
I've included a recipe for a Ranchero Sauce at the end of this recipe.
Start with the Sauce and then prepare the Chiles.
You can use Poblano Chiles or Hatch Green Chiles, whatever is available.

Here's what you'll need:
A Deep Cast Iron Skillet or Dutch Oven for frying.
Preheat the oven to 250 degrees to keep them warm after you fry them. Place them in the oven on a Parchment Paper lined Sheet Pan.
A separate Sheet Pan for the Cornstarch.

1 Package of Egg Rolls
3 Cans of Whole Poblano Green Chiles, drained and slit to open them if they aren't already slit open.
8 oz. Block of Pepper Jack Cheese, cut it into sticks large enough to stuff each Chile.
A Box of Corn Starch
Vegetable Oil for Deep Frying.

Sprinkle about half of the Box of Cornstarch onto a Parchment Paper lined Sheet Pan.

Open the Egg Roll Wrappers and separate them with the point facing you.
Place an opened Chile on each Wrapper.
Top each with a stick of Cheese.
Roll the Wrapper starting with the corner facing you, tuck the side corners in (seal with a bit of water) and continue rolling them tightly.

Toss each one in the Cornstarch to cover completely.

Heat Oil to approximately 350 degrees.
Fry each one until Golden Brown and the Cheese begins to ooze out.

Transfer to a Paper Towels to drain a bit and then keep them warm in the preheated oven until ready to serve.

Serve with Ranchero Sauce:

3 TBS Vegetable Oil
1 - 32 oz. Can of Diced Tomatoes with the Juice.
1 Green Bell Pepper, Diced.
1/2 C diced Onion.
1 Fresh Jalapeño, seeded and finely diced.
2 Garlic Cloves, minced.
1/2 tsp Cumin
1/2 tsp Dried Oregano
1/2 tsp Smoked Paprika

In a Large Skillet on Medium High Heat:
Oil, until Hot.
Bell Pepper
Sauté for 10 minutes.

Stir to mix well and continue to heat 2 - 3 minutes.

Tomatoes and Juice.
Bring to a Boil.
Reduce Heat to Simmer.
Simmer for 5 minutes.
Remove from Heat and Set aside.
Cover while you prepare the Chiles.
Transfer to a Serving Bowl to Serve.

Peace in the Kitchen.

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