Chiles Rellenos with Creamy Tomato Sauce

Official MAGGI®
Chiles Rellenos with Creamy Tomato Sauce
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
6 servings
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
45 min
Try this eggless chile relleno recipe with your family. The creamy tomato sauce completes this dish with the perfect combination of flavors.

Ingredients

Make It

Step 1

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.

Step 2

Combine coffee granules, 1 teaspoon bouillon and pepper in a small bowl.

Step 3

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 garlic clove. Cover; cook for 10 minutes or until potato is tender.

Step 4

Chop 1 tomato; stir in. Cover; cook for an additional 5 minutes. Turn off heat; set aside and keep covered.

Step 5

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. Place tomatoes in blender; cover. Blend until smooth.

Step 6

Preheat oven to 325° F.

Step 7

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.

Step 8

Spoon about 1/3 cup meat mixture into each roasted chile. Place in baking dish. Bake for 10 minutes.

Step 9

Serve each chile relleno with 2 to 3 tablespoons creamy tomato sauce.

Tip

Save remaining sauce for another use.

Ingredients