Chiles Rellenos
Gordon and I both love Chile Rellenos, which are basically the Mexican version of stuffed peppers. This recipe is simple, beautiful, versatile and best of all, tasty! You can really choose whatever you like to go in the filling for these peppers.
First, you'll need to make the Ranchero sauce (see recipe on blog).
Ingredients:
- 4 large poblano chilis
- Protein of choice: 1 pound taco seasoned beef or chicken (leave out if making vegetarian)
- 1 can Black beans
- 1 can fire roasted corn or Mexican style corn
- 8 oz bag of Mexican blend shredded cheese
- 1 batch Ranchero Sauce (see recipe on blog)
Preparation:
- Set broiler on high heat. Place poblanos on a sheet pan and roast under the broiler checking frequently and turning until all sides are charred.
- Remove from oven and place chilis in a zip lock bag for 5-10 minutes to steam.
- Gently remove the skin (this doesn't need to be perfect just take off what you can).
- Very carefully, use a knife to cut the chilis from the stem at the top to the end of the point on one side to create an opening.
- Remove seeds and set aside.
- Preheat oven to 425 and spray a baking dish with cooking spray or use a cast iron skillet.
- Prepare your filling by mixing the beef or chicken, beans, corn, and 1/2 of the cheese ingredients in a bowl.
- Lightly season mixture with salt, pepper, cumin, chili powder, and garlic powder.
- Coat the bottom of the dish or skillet with a thick layer of the Ranchero Sauce.
- Place Poblanos on top of the sauce and fill each one with filling.
- Bake for about 20 minutes covered with foil.
- Remove and top with cheese.
- Bake another 5-10 minutes uncovered to melt cheese.
