Chile Relleno White Sauce Recipe In 3 Easy and Important Steps

This Chile Relleno White Sauce recipe is delicious and easy to make for even the most beginner cooks! The creamy sauce is especially popular when poured and baked into Chile peppers. However, there are various uses you can use this sauce for!

The flavor is rich and interesting. While it is primarily a cheese sauce, the white sauce is smooth and yet packs a punch of spices. Chile Relleno cream sauce is a favorite in many Mexican households and Tex-Mex restaurants.

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The History Of Chile Relleno

How long has Chile Relleno been around? This is a difficult question to answer as this creamy sauce dates back to thousands of years ago before the Spanish came to Mexico and Latin America. However, it was very different from the sauce we know and use today!

While this is the case, the first documented dish to use Chile Relleno sauce was in the early 1800s in Mexico. During the year 1829, in the small town of Pueblo, there was a large celebration to honor the fighters who won against the Spanish army for freedom.

During this festival and celebration, they served a Poblano pepper stuffed with meat, a creamy white cheese, and fried with egg batter. Although Pueblo is credited as the original creator of the Chile Relleno white sauce recipe, the tale of how the dish came to be is only speculated.

It is a fun story though! Another name for Chile Relleno sauce is Chile Nogada. Mexicans usually serve this dish during Mexican Independence Day as it was created during that time. It takes Mexican hot peppers and Spanish walnut cream to create a harmonious dish.

What Do You Eat White Sauce With?

Most of the time, you eat the white sauce stuffed inside of hot and sweet peppers. However, you can make the sauce for any occasion! This Chile Relleno white sauce recipe creates a thick and smooth sauce great for pouring on top of yellow rice, meat, and fried chips.

You can also add this Chile Relleno cream sauce on top of enchiladas and in tacos for an extra kick of flavor. The possibilities are endless when it comes to making this special Chile Relleno white sauce recipe.

What You Will Need To Make Chile Relleno Cream Sauce

Ingredients

• 4 Cups of Chopped Walnuts
• 8 Ounces of Goat Cheese
• 1 Cup of Half and Half. Personally, I like using half and half because it thickens the sauce. However, you can substitute it with any milk you would like. Keep in mind though, that whole milk may thin the sauce. It is all up to your own preference as the taste is still delicious with either half and half or milk.

• 1/2 Cups of Sweet Sherry
• 2 Cups of Pomegranate Seeds. The Pomegranate seeds are optional, however, they are commonly added on top of Chiles Relleno. I recommend using this sauce for Chiles and other peppers, don’t forget to garnish with pomegranate seeds!

• 1 tbsp. of Salt
• 1 tsp. of Cinnamon

Equipment

• 1 Bowl
• Mixing Spoon
• Stovetop
• Blender or Food Processor

Step By Step Instructions On How To Cook A Chile Relleno White Sauce Recipe

Step 1: Refrigerate the Walnuts

During the first step, you should refrigerate the walnuts for approximately thirty minutes before using them in the recipe. Although this Chile Relleno White Sauce recipe calls for finely chopped walnuts, as long as the walnuts are deshelled, it will do.

Step 2: Process the Walnuts and Dry Ingredients

In a food processor, process the dry ingredients and walnuts together. Although it is tempting to add the wet ingredients like half and half, this can actually make it harder for the dry ingredients to break down.

For a smooth texture, be sure to process them properly. This step should only take about 30 seconds but may take longer as all food processors are different.

Step 3: Blend all the Ingredients Together and Garnish

Once the dry ingredients are processed and thin, you can then add the wet ingredients, not including the pomegranate seeds. In this Chile Relleno White Sauce Recipe, the pomegranate seeds go on top as a garnish. The texture should be thick. Most of the time, the sauce is served cool.

Tips and Tricks on Making Chile Relleno Cream Sauce

Although this Chile Relleno White Sauce Recipe is short, simple, and sweet, there are a few things that can make this recipe and dish even better! For instance, while this cream sauce is best served chilled, you can simmer the ingredients in a pot!

Using the stovetop, simmer the ingredients after they have been processed and blended together on low heat for thirty minutes. This is one way to create a Queso perfect to use as a topping or aside.

Did you know that it is even easier to preserve and store Chile’s Relleno cream sauce? It is important to understand that you need to store this sauce in the fridge. While it is tempting to use a bag, it is best to store the sauce in the fridge.

It can last up to a week before spoiling. However, since it is a dairy-heavy dish you should look out for any signs of spoiling.

You can also store this cream in a Ziploc bag in the freezer! When it is time to use the sauce, simply defrost it with cold water and simmer the sauce in a pot on the stovetop.

Servings and Preparation Time for Chile Relleno sauce

Chile Relleno white sauce is delicious and a fan favorite in Mexico because of its interesting history and origin. While this is the case, the flavor is really what makes Chile Relleno sauce unique and a favorite. There are only a few ingredients and it takes approximately 10 minutes from start to finish.

Now you don’t have to wonder about how to make Chile Relleno sauce ever again with this Chile Relleno white sauce recipe! What do you think of this recipe? Do you have any comments you would like to share? Let us know down below! Also, if you have friends or family that love to cook, pass this recipe along to them.