Chile Relleno Recipe
Poblano pepper filled with roasted garlic, cilantro and tomato cream sauce.
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Ingredients
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For the Poblano Peppers
For the Tomato Cream Sauce
Method
Preparing the Poblano Peppers
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20-25 minutes, turning occasionally, until the peppers are blistered and charred.
- 2
- 3
Preparing the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped cilantro and salt, and cook for another minute. Remove from heat and let it cool before stuffing into the peppers.
- 4
Making the Tomato Cream Sauce
- 5
Sautéing the Onions
In a saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped onions and sauté until they are translucent and fragrant.
- 6
Creating the Sauce
Add the tomato sauce, heavy cream, cumin powder, chili powder, black pepper, lime juice, and salt to the sautéed onions. Stir well to combine and let simmer on low heat for about 10 minutes, stirring occasionally.
Final Assembly
- 7
Serving the Dish
Place the stuffed poblano peppers on a serving plate and generously drizzle the tomato cream sauce over them. Serve warm and enjoy!