I decided to conquer Chile rellanos over the weekend. M mentioned wanting them for our Sunday dinner. Let me just tell you, these turned out great. They may be a bit messy, but very tasty nonetheless.
2 poblano chiles, roasted, skin peeled, seeds removed
1 cup cooked breakfast sausage
2 pieces of good mozzarella cheese
1 cup sautéed onions in grease from sausage
Flour for dredging (add 1 tsp Chile powder, 1 tsp cumin, salt and pepper to taste)
1 TBS butter
1 TBS olive oil
1 tsp Chile powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
*sour cream sauce with New Mexican Chile powder and cumin
Pre heat oven to 350 degrees.
Stuff chilies with onions, sausage and cheese. Heat butter and oil in an oven proof 2-qt sauté pan over medium high heat. Dredge chilies in egg then flour. Add to sauté pan. Cook for 5 to 7 min until brown on one side. Finish in the oven for another 15 minutes. Serve with sour cream sauce.
Sour Cream Sauce:
¼ cup butter
½ cup vegetable oil
½ cup flour
1 tsp. Chile powder
1 tsp cumin
2 cups water
1 cube chicken bouillon
Salt and pepper to taste
16 oz. sour cream
In a large saucepan heat, heat the butter and oil over medium heat. Once heated, add flour stirring well to combine until mixture is golden (roux).
In a separate pan, bring the water and bouillon to a boil. Then add salt and pepper, cumin, Chile powder and sour cream. Stir until smooth then stir in the roux.
Ladle sour cream sauce onto a plate. Top with rellano, additional sausage, onion, cheese and cilantro.