Chiles Rellenos with Ranchero Sauce

Name: Chiles Rellenos with Ranchero Sauce
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: 2 to 3 dried red New Mexico chiles or other medium-heat dried red chiles; 2 to 3 dried red New Mexico chiles or other medium-heat dried red chiles; 1 pound Meltable Monterey Jack, Meltable Cheddar, or Meltable Muenster, sliced into 12 pieces a bit smaller than the size of the chiles; ½ cup sparkling water; 1 pound Meltable Monterey Jack, Meltable Cheddar, or Meltable Muenster, sliced into 12 pieces a bit smaller than the size of the chiles; 1 pound Meltable Monterey Jack, Meltable Cheddar, or Meltable Muenster, sliced into 12 pieces a bit smaller than the size of the chiles; 12 roasted Anaheim or poblano chiles (see sidebar), left whole; 1 pound Meltable Monterey Jack, Meltable Cheddar, or Meltable Muenster, sliced into 12 pieces a bit smaller than the size of the chiles; 2 cups vegan chicken broth; 12 roasted Anaheim or poblano chiles (see sidebar), left whole; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cumin; 2 cloves garlic; ½ teaspoon salt, plus more as desired; 6 tablespoons unbleached flour; 2 tablespoons cacao nibs; 2 cups boiling water; ½ onion, cut into quarters; ½ cup unbleached flour; 2 tablespoons Ener-G egg replacer; ½ cup canola or grapeseed oil; ½ cup canola or grapeseed oil

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

In traditional versions of this Mexican dish, the stuffed chiles are typically deep-fried. Here, I offer two options: a more traditional fried version, and a variation for a lighter version that’s baked. Be aware that handling even mild chiles can make your hands burn—or make your eyes or other sensitive areas burn if you touch them after handling the chiles. To protect yourself, rub a little oil on your hands before working with the chiles.

Ingredients

Americas
Mexico
Main course
Vegan
Gluten-free
Central America

Ingredients

Method