Chile Relleno Recipe
Roasted poblano pepper stuffed with queso fresco, Monterey cheese & black beans. Served with salsa Suiza & sour cream.
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Ingredients
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Peppers
Filling
Salsa Suiza
Method
Preparation of Peppers
- 1
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a bowl, covering with a towel to steam for 10 minutes.
- 2
Peel the Peppers
Once the peppers are cool enough to handle, carefully peel off the charred skin. Make a slit down the side of each pepper and remove the seeds, being careful not to tear the pepper.
Preparation of Filling
- 3
Mix the Filling
In a mixing bowl, combine the queso fresco, Monterey Jack cheese, black beans, cumin, salt, and black pepper. Mix until well combined.
- 4
Stuff the Peppers
Gently stuff each roasted poblano pepper with the cheese and black bean filling until they are full. Set aside.
Preparation of Salsa Suiza
- 5
Make the Salsa
In a blender, combine the roasted tomatillos, sour cream, cilantro, lime juice, minced garlic, and salt. Blend until smooth. Adjust seasoning to taste.
Cooking
- 6
Bake the Stuffed Peppers
Preheat your oven to 375°F (190°C). Place the stuffed peppers on a baking sheet and bake for about 15-20 minutes until the cheese is melted and bubbly.
Serving
- 7
Serve the Dish
Remove the baked peppers from the oven and let them cool slightly. Serve hot with the salsa Suiza drizzled over the top and a dollop of sour cream on the side.
