 Hi everyone, today we're making chili rianos with a little bit of ranchero sauce. Now I'm going to make these a little bit healthier than traditionally how they're made. So what we're going to do is we're going to make them quicker, these are going to turn out much quicker and it's going to be easier for you to make so you can make them anytime you want and they're going to taste delicious. Now typically chili rianos are deep fried, we're not going to deep fry these, we're going to put them in the oven. Now I promise they're still going to taste delicious. And so it's just much easier, I'm making my sauce much more easier to do so it's just very quick to put together. So I'm Rockin' Robin, now I'm going to show you how to make it right after this. So before we get started with our chili rianos recipe, go ahead and hit that subscribe button and the notification bell so you'll be notified when my new videos come out every week and we're always cooking up something healthy and delicious for you and I don't want you to miss it. We're going to start our recipe by making our sauce first, alright. I have a foil lined baking sheet here and I'm going to take a poblano pepper and we're going to roast our vegetables in the oven, actually I'm going to put them in the broiler to be precise. And we're going to char them up so that we get a lot of flavor into our sauce, that's the key, alright. So with the poblano pepper I'm just going to cut it in half, remove any seeds, these peppers are relatively mild, they don't have a lot of heat to them so we'll just pull that out. Be careful when you're working with hot peppers not to touch your eyes or your face, alright. And so I'm just going to place these skin side up on my pan. I have a red bell pepper here which I'm just going to cut up into pieces as you can see here and we're going to cut it into about half inch strips. Place those on the pan, you don't want to crowd your pan, you want everything to be able to just, you know, char up without steaming. Next I'm going to cut up a jalapeno pepper, so cut off the stem, I'm cutting it in half. This one you've got to be more careful of with the seeds and the membrane getting on your, the oils getting on your skin and maybe burning you. So be careful with these. Some people like to wear gloves. Now if you like it hot leave those seeds in there, I don't like it too hot so I'm taking them out and we'll just leave them like this because we're going to end up blending all this in our blender so I'm going to put that on my tray as well. I have an onion here that I'm going to cut up so this is a yellow onion, I'm just going to cut it into pretty good sized chunks, something like that and I have another tray here because I don't want to overcrowd my, my veggies. I'm just going to throw that on there and we're going to cut up some tomatoes. I'm going to take the little stem area out and then we'll slice them all up in nice sized pieces like that, in quarters. That'll work, just place those over here. Then we're going to drizzle some olive oil over all the vegetables. Take your hands and just massage that oil into, into the veggies. All right, we want to coat them all. Now you want to make sure your veggies are pretty much in a single layer so everything's touching the bottom of the pan, that'll help. And I like to have the skin side up so I take my bell peppers and turn the skin up so that it chars up, gets nice and blackened. All right, these are going in the oven on the highest rack and we're going to broil them for however long it takes. It might take maybe anywhere from 7 to 15 minutes. Now my oven is only so big so I have to roast each one individually on the top rack. Now I'd actually leave the door ajar so I can keep an eye on it. Now if you want to get the written recipe for these chili rianos, go ahead and click down below in the description area. It says show more, click that and it'll open up and show you the written recipe along with all of my social media so you can follow me there too. While our veggies are roasting in the oven, we're going to work on our chili rianos. So I've got canned chilies here, these are whole green chilies. And we're going to stuff them with cheese. You can stuff them with whatever you like but I'm going to stuff them with cheese. I like to use a mild, actually this is a medium cheddar that I have here. And so you can see they're not real big but you want to cut a piece of cheese that's good size so you can taste it, know that it's there. So there you go. And then you just stuff them. You just push that cheese right in the middle. This is the easy way to make chili rianos. You can take poblano peppers or any others that you like and you can roast them and then you peel them. It's a whole process. But this is the quick way, it is delicious, it works. Here's our tray with the tomatoes and the onions after five minutes, not quite there yet. But you can see that the onions are getting charred up so I'm going to flip them over a little bit, just give them a little toss. Now if some of your veggies get done before the others like the tomatoes seem to take longer than the onions and some of the peppers, you can take the ones that are done out and set them aside. Check back here in about four minutes and see where we're at. I'm going to place the chilies with the cheese on a paper towel covered plate just to absorb any excess moisture because the moisture will make your batter that we're going to be making with eggs a little bit runny so we want to minimize that. So here's our tomatoes and onions, nice and charred up and you want to make sure you get some of that juice in there too because it's all good flavor. So here's our veggies, our second batch of veggies and I've got the poblano here. I'm going to take it off and I'm going to place it in this bowl and I'm going to cover it with saran wrap so that it can steam a little bit and it will peel off the skin. So after about ten minutes we're going to take the lid off here, plastic wrap and peel our pepper and we're just going to peel the skin off. It should come right off just like that, pretty simple. You can still see there's some marks on the chili which are flavor marks I call them. So I'll just peel this off and then I'll place the chili in that dish there with the rest of the veggies. So we're going to place all of those veggies that we roasted into a blender and then we're going to add some chicken broth to make this blend up, put about a cup of it in there. So we're going to pour that beautiful sauce, have a look at this, into a saucepan and then we're going to add a few spices. So I've got some ground cumin here, so I'll add a teaspoon of ground cumin to that, some garlic powder and some salt and we can always adjust that if we need to a little bit later. We'll give that a stir. Now this is nice and thick right now as you can see here but I still need to add a little more chicken broth and I'm going to add a little bit of arrowroot to that just to make sure that it stays nice and thick. So I'm adding the arrowroot, you can use cornstarch if you like but I like arrowroot better because cornstarch is GMO and I'm going to add it to my sauce and we're going to place this on the stove and we're just going to heat it up and let it simmer until we're ready to use it. Now we're ready to make our batter. Okay so I've got three eggs, make sure they're chilled and cold. Now I've made chili rinos for a lot of years with my dad's restaurant and so I'm going to show you how I do it but if you're not very confident about being able to separate your eggs like this then do what works for you. So I just pour it into my hand, my hands are soft, there's no sharp edges, that's why I like doing it this way. Get all the white stuff off and place the yolk there, we're just separating them out. A lot of people like to do their eggs in the shell, well the shell has a lot of rough edges so you don't want to get the yolk and the whites because if you do you're going to start over because that will just keep it from whipping up. So I'm going to add some cream of tartar to my egg whites just a little bit and that's going to help them to firm up and get nice and firm. Now we're going to take some cream cheese and we're going to place it in the egg yolks and I'm also going to add a little bit of garlic powder to this and some salt. And we're going to take the same blender here and I'm going to use this mixer to blend up the eggs. Now you want to make sure that your cream cheese is at room temperature so that it will blend in nicely. Alright so now we're going to take half of the egg whites and place it into the egg yolks and we're going to be very gentle about it because we don't want to deflate the egg whites. So when you fold it just fold it in gently like this until it just gets incorporated because you want to keep it as fluffy as you possibly can. Okay at this point I'm going to add the rest of this and then we're just going to fold it gently. Okay my oven is preheated to 300 degrees and some people make cloud bread out of this mixture. So like I said I'm not going to over mix. We're going to pretty much stop with this. So we're going to take one of our chilies and we're going to place it into our dough or our batter I should call it. And I'm just lightly trying to cover it. You see that? Just a little bit and then I'm going to place it onto my tray here and I'm going to place a little bit extra on the top, stay in place there. And I'm going to spread this out and cover up that chili. And then I'll just keep doing that with each chili until they're all on the tray. Our chili Riannos just came out of the oven. They were in there for 30 minutes and look at how beautiful they are. They're a nice golden brown. That's what you're looking for. And now we're just going to let them sit and cool for a bit and then I'm going to show you how we serve it up with the sauce. All right let me show you how we serve these up. Take a spatula, I'm going to take the big one here and hopefully it won't stick too much to the paper. You can always spray your paper if you want to with some avocado or olive oil but those came right off. Okay so I'm going to place that right on the plate. Now I want to mention that these will store in the refrigerator dry like this without any sauce for four to five days, something like that. And that's how you should store them. If you want to make chili Riannos, keep them separate from the sauce. Otherwise the sauce will just make it all mushy. It won't be good. So keep it separate. All right so we take some of this beautiful sauce and we're just going to put it right over the top. The sauce of course is what makes it. Now if any of you are familiar with cloud bread, well that's pretty much what this is essentially. Only we've taken it to the next level. Then you want to top it with a little bit of cheddar cheese. We're going to pop this back in the oven just to melt the cheese on top and inside the chili. Well that should still be melted. So here's our chili Riannos out of the oven. And it's beautiful. You want to make sure that it's hot. Those sauce, that sauce is bubbling and the cheese is really melted. Remember it's got to be hot to be good. And I can't wait to dig in. I'm really excited about this. It's very, very light. I'm going to tell you that. Very delicious. Yummy. The sauce is what makes it. That sauce is phenomenal. It's very rustic and very savory. It's very delicious. Love this guys. And it's very light. This would be great to serve it up with some Spanish rice, refried beans. I've got recipes for you. I'll leave links for that down below in the description. You can check it out. Make a feast out of this. In fact I made some Spanish rice just the other day. And so I'm going to heat some of that up and add it to my meal. So if you want to try a healthier version of chili Riannos, this is the recipe to try. It is absolutely delicious. There is no deep frying. So it's much healthier in that regard. You don't have that oil to deal with either. Baking it in the oven works beautifully. So I hope you like this. That's our recipe for today. I hope you enjoyed it. Let me know if you're going to try it out. And if you do, let me know how you like it. Don't forget to share the recipe and leave me a comment down below. And I'd love to hear from you. So thanks again. We'll see you next time. Take care.