Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-). Get your enchiladas ready with this homemade green enchilada sauce recipe made with fresh tomatillos, jalapenos, serranos and poblano peppers, from scratch in You know what I love about a good green enchilada sauce? It's the combination of roasted tomatillos and roasted chili peppers. Halve poblano peppers lengthwise and remove cores.
Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
Stir in the remaining seasonings (chili powder through cayenne pepper).
And as for the homemade enchilada sauce, let's just say I could make a roux in my sleep now.
You can cook Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-) using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-)
- You need 1 of Enchilada Sauce....Butter..Flour..salt.. garlic powder.. water and California Chili powder.
- You need 1 of Poblano peppers.
- You need 1 of Jack Cheese.
- Prepare 1 of Egg and Flour mixed.
- You need 1 of Olive oil.
I purposely left the enchilada sauce on the not-so-spicy side, since I don't want to burn the taste buds off my toddler's (or my) tongue. 😉 But you can up the chili powder, if desired! Make your enchilada sauce at home with canned tomato sauce seasoned with cumin, garlic powder, onion powder, and brown sugar. This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-) instructions
- Wash and Char peppers on stovetop in olive oil until black.. Cover with plastic wrap until steamed and skin peels off easily....
- Carefully slice side open and clean out seed pod. Careful not to make opening to big...
- Stuff with Jack cheese chunks or you can use grated cheeses then secure shut with toothpicks..
- Dredge pepper into flour and then dip into egg mixture.. Fry in cast iron pan with enough olive oil to come half way up side of pepper... Brown all sides on medium heat..
- Serve with Homemade enchilada sauce and top with Cheese.. :-).
- We have even enjoyed with rice and beans on the side.. :-).
- Enchilada Sauce... Make a thickish.. thinnish rue. Melt whole cube of real butter over medium heat.. don't burn.. whisk in enough flour to make a thin paste and cook the flour.. like 2 mins. Continually stirring.. add salt and garlic powder to taste.. I like it pretty garlicky. :-) Then while whisking.. add enough water to make a gravy consistency. At the end.. add enough Chile powder to make sauce. I like it pretty red and spicy.. so almost the whole pack for me.. FYI I use only California chili powder in those cellophane bags. :-).
- Pour over stuffed pepper and enjoy! :-).
To roast chilies: Place chile peppers on an aluminum foil-lined baking sheet. Chile rellenos: Mix the cheese and oregano in a small bowl. To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Meanwhile, to make the sauce, place the tomatoes, jalapeño chilli, onion and garlic cloves on the barbecue and grill, turning regularly or until golden brown but not blackened. Remove and allow to drain on paper towel.