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Melissa Dallas

Rec: Rancho Martinez Chile Rellenos for Traca

Veteran Member
4363 posts
Joined: Jan 8, 2006


Posted to Thread #13279 at 6:28 pm on Jan 3, 2009

this is a really different technique than the traditional and they are so nice & crunchy, plus it is so easy because you don't actually stuff the peppers. Do a Google search sometime on Rancho Martinez Chile Rellenos and see all the rave restaurant reviews. I really like these with just cheese & no meat too, but if I do that I leave off the raisins & pecans.

Ranchero Salsa:

2 TBL oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp granulated garlic (garlic powder-yeah, I know, but it is used in lots of Tex-Mex-feel free to use fresh)
1 1/2 tsp salt
1/4 tsp pepper
1 TBL cornstarch
1 can whole tomatoes, broken up
2 cups chicken or beef broth

Cook onion, celery & pepper in oil until soft. Add remaining ingredients and simmer 20 minutes on low heat. Sit aside.

For the meat:

1 pound ground beef
1 tsp salt
2 tsp ground cumin
1 1/2 tsp granulated garlic
1/2 tsp pepper
1/4 cup finely chopped white onion
3 TBL finely chopped celery
3 TBL finely chopped bell pepper

Combine all ingredients in skillet and cook until meat is done.

6 fresh Anaheim chiles
oil for frying
2 cups flour
1/2 tsp salt
1/4 tsp pepper
2 cups buttermilk
2 cups grated cheese (He calls for American but I use Colby or Jack)
1/4 cup raisins
1/4 cup chopped pecans

Preheat oven to 375

Completely wash & dry peppers

Heat 1 inch of oil in a skillet to 375.

Roll the peppers around in the hot oil until they blister. Remove, wrap in a damp cloth for 5 minutes, then remove skin, slit chiles open flat & remove seeds & veins.

Mix flour, salt & pepper. Dredge chiles in flour, then buttermilk, then flour again. Fry over moderate heat until golden brown.

Arrange fried peppers in ovenproof dish. Divide meat evenly over the tops of the peppers, then sprinkle with cheese. Bake until cheese starts to melt. Open oven, sprinkle pecans and raisins over and continue baking until cheese starts to bubble. Serve immediately with ranchero salsa spooned over/around the chiles.

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