Chile Poblano Relleno Recipe
Two large green poblano peppers stuffed with your choice of chicken or skirt steak. Topped with ranchero sauce and shredded Mexican cheese.
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Ingredients
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Filling and Topping
Method
Preparation and Cooking
Roasting the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let cool.
Stuffing the Peppers
Once the peppers are cool enough to handle, carefully peel off the skin. Make a slit down the side of each pepper and remove the seeds. Stuff each pepper with the chicken or steak filling, pressing gently to pack it in.
Baking the Stuffed Peppers
Place the stuffed peppers in a baking dish. Pour ranchero sauce over the top of each pepper, then sprinkle with shredded Mexican cheese. Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Serving
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.
