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Chiles Rellenos con Salsa Roja (Stuffed chiles with Tomato Sauce)

This is a light sauce, typical of Mexican cuisine.

Salsa Roja

  • 1 pound tomatoes, peeled
  • 1 small onion, roughly chopped
  • 2 cloves garlic
  • 1 - 2 tablespoons vegetable oil
  • 1/4 cup chicken broth
  • Salt to taste
  • 2/3 small jalapeno chiles, seeds removed
  • Pinch ground cinnamon
  • Pinch ground cloves


  • 6 medium poblano chiles, roasted & peeled
  • 6 ounces Jack cheese
  • Oil for frying
  • 2 eggs, separated
  • 1/4 cup flour


Tomato Sauce: Combine tomatoes, onion and garlic in food processor.  Pulse to a rough puree. Heat oil in a medium saucepan, using just enough to cover bottom of pan.  Add tomato mixture.  Cook 10 minutes, over low heat, stirring occasionally. Add broth and seasonings.  Simmer gently 15 minutes. Check seasonings and adjust salt to taste.

Meanwhile, cut a tiny slit in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels.

Cut cheese into julienne sticks, one for each chile. Place sticks inside each chile, using one ounce per chile. If slits in chiles are wide and open, wrap around cheese and fasten with wooden picks.

Pour oil 1/4" deep into large skillet. Heat to 365° F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a second small bowl and add all at once to beaten egg whites. Fold yolks into whites.  Roll chiles in flour, shake to remove any excess, then dip in egg mixture to coat.

Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Arrange on serving plate and top with tomato sauce. 

Serves: 4

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