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Just Mexican Food

Chile Relleno Cream Sauce

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.
Print Recipe
Prep Time 39 minutes
Cook Time 2 minutes
Total Time 41 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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.