Relleno's are prepared in a variety of ways, some with meat, we always had ours made with Monterrey Jack cheese. My mom never served hers with a sauce until I figured out a recipe for one that mirrored "The Mexican Kitchen" sauce that they served on theirs, a favorite hometown restaurant that is long gone and sorely missed by many! Its a simple sauce made with salsa and broth and thickened with cornstarch. It is equally good on Huevos Rancheros. You can thank my daughter Kassi for this post because she is the one who asked me to make them today! Hope you enjoy these recipes!
6 pasilla peppers
1/2 lb jack cheese cut into 1/4in thick sticks
1&1/2 cup flour
4-6 eggs seperated
oil for frying
1cup jar salsa
1 small tomato diced
1 jalapeno seeded and deveined and diced
1/3 cup sliced onion
3tbsp easy blender salsa
1&1/2 cups beef or chicken broth
1/2 c. cold water with 2tbsp cornstarch mixed in
*Just a note this should serve six idividuals when served with beans and rice, if not 3 ravenous individuals! I give you fair warning!
You first need to prepare your chilis by charring and roasting them, I do mine on a stove top in a cast iron pan or comal.
The next video will show you how to stuff and prepare the egg batter and fry the rellenos.
I say cheddar cheese note that I am using only Monterrey Jack cheese! Also included are my kid friendly chililess "relleno" cheese sticks.
Finally the sauce which is optional but I love it! Plus you can use it on Huevos Rancheros!
*note that I revised the amount of cornstarch to 2 tbsp this amount yields a saucier sauce....