Chiles Rellenos

From Tex Mex Traditions, Innovations, and Comfort Foods From Both Sides of the Border

Cookbook

Author(s): Ford Fry Jessica Dupuy

Page 144

Cuisine: Mexican

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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This review is for the sauce only, as I stuff and bake my chilies (not fry), but still wanted a sauce. I really liked this sauce! It's different from my usual as it calls for sugar, more cumin and both fresh and canned tomatoes. This could be eaten with eggs or even just chips - very versatile.

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