Chile Relleno Gravy
How to make Chile Relleno Gravy
The relleno gravy was whipped up in my VitaMix and then quickly fried in a few tablespoons of oil and then reduced for about 15 mins.
1 large can whole tomatoes with juice
5 garlic cloves
2-3 tbsp chicken bouillon
2 packets tomato bouillon/sazon
1 tsp Mexican oregano
2 to 3 cups chicken stock
Chile Relleno Egg Rolls
12 egg roll wrappers
12 whole Green Chiles, roasted and peeled
3 cups (12oz/ 339g) shredded Monterey Jack, cheddar, or Mexican blend cheese
Vegetable oil (enough to fill a large pot with 2-3 inches of oil)
Get a work surface set up to assemble the chile rellenos:
Drain the green chilies and put them in a bowl.
Place 12 egg roll wrappers on the counter and cover them with a damp paper towel.
Add the shredded cheese to a bowl and set it next to your other ingredients.
Line a baking sheet or platter with parchment paper.
Fill a small bowl with water.
Working with one at a time, lay an egg roll wrapper in front of you.
Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen.
Lay one Green Chile open and flat in the center of the egg roll wrapper.
Add ¼ cup of cheese in the center of the Green Chile.
Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center.
Fold the bottom corner up towards the center, then fold the right side of the wrapper over the Chile and cheese, covering it completely.
Fold the top corner of the egg roll wrapper down to the center, forming a nice little package.
The moistened edges of the egg roll wrapper should hold it in place.
If it’s coming apart, simply re-moisten the edges.
Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet.
Repeat with the remaining egg roll wrappers and filling.
Fill a large saucepan or deep skillet with enough oil to come up the sides of the pan about 2 inches and set it over high heat.
Heat the oil to 325 degrees.
Line a baking sheet or platter with paper towels and set it close by.
Using metal tongs, add 3 or 4 rellenos to the hot oil.
As they fry, turn them so that they brown on all sides.
When the rellenos are a deep golden brown, use the tongs to remove them from the oil and lay them on the paper towel lined baking sheet.
Repeat with the remaining egg rolls, watching the heat and adjusting the temperature of the burner to keep the oil between 325 – 340.
*You can keep them warm in a 300 degree oven if you wish.
YIELDS: 8 | SERVING SIZE: 1
Calories: 50 | Total Fat: 1g | Cholesterol: 0mg | Total Carbohydrates: 12g | Dietary Fiber: 2g | Sugars: 7g | Protein: 1g
Frequently Asked Questions:
Can I adjust the spiciness of the gravy?
Yes, you can adjust the spiciness by modifying the amount of jalapeño and habanero peppers you use.
For milder gravy, reduce the amount of these peppers or omit them altogether.
For a spicier kick, you can add more or include seeds from the peppers.
What is the purpose of the tomato bouillon/sazon packets?
The tomato bouillon or sazon packets add flavor and color to the gravy.
They are commonly used in Latin American cuisine to enhance the taste of dishes.
If you don’t have these specific packets, you can substitute with a small amount of tomato paste and additional seasonings.
Can I use vegetable broth instead of chicken stock for a vegetarian version?
Absolutely, you can replace the chicken stock with vegetable broth to make the gravy suitable for vegetarians. This substitution won’t significantly affect the flavor of the dish.
How do I roast and peel the green chiles?
To roast and peel the green chiles, place them on a hot grill or under a broiler until the skin is blistered and charred.
Then place the roasted chiles in a sealed plastic bag or a covered bowl for a few minutes. This steam will help loosen the skin, making it easier to peel.
Once cooled slightly, rub off the skin and remove the seeds.
Can I bake the Chile Relleno Egg Rolls instead of frying them?
Yes, you can bake the egg rolls instead of frying them for a healthier option.
Preheat the oven to around 375°F (190°C) and place the assembled egg rolls on a baking sheet.
Brush them lightly with oil to promote browning, and bake until they are crispy and golden, usually around 15-20 minutes, turning them halfway through the baking time.
Can I adjust the spiciness of the sauce to my taste?
Absolutely, you have control over the spiciness of the sauce by modifying the amount of jalapeño and habanero peppers.
For a milder flavor, reduce the amount of these peppers or omit them.
For more heat, increase the quantity or even consider using hotter chili varieties.
What’s the purpose of the Mexican oregano in the sauce?
Mexican oregano contributes to the distinctive flavor of Mexican cuisine.
It has a slightly citrusy and earthy flavor that complements the other ingredients.
If you don’t have Mexican oregano, you can use regular oregano, but it might have a slightly different flavor profile.
Can I prepare the Chile Relleno Egg Rolls in advance?
Yes, you can assemble the egg rolls up to the point of frying them and store them in the refrigerator for a few hours.
This way, you can have them ready to fry when you’re ready to serve.
Just ensure they are covered to prevent drying out.
Is there a substitute for egg roll wrappers if I can’t find them?
If you can’t find egg roll wrappers, you can use spring roll wrappers as an alternative.
While they are slightly thinner, they should work for this recipe.
If using larger wrappers, you might need to adjust the amount of filling accordingly.
How do I dispose of the used cooking oil after frying?
After frying, allow the used oil to cool completely. Then, strain it through a fine mesh strainer or cheesecloth to remove any food particles.
Store the strained oil in a container and discard it in accordance with your local recycling or disposal guidelines.
Some places allow you to drop off used cooking oil at recycling centers or special collection points.
Never pour used oil down the drain, as it can clog pipes and harm the environment.