Two large green poblano peppers stuffed with your choice of chicken or skirt steak. Topped with ranchero sauce and shredded Mexican cheese.

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.

Roasting the Peppers

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Stir in shredded chicken or skirt steak, cumin, salt, black pepper, and cilantro. Cook for 5-7 minutes until heated through. Remove from heat and let cool slightly.

Preparing the Filling

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.

Stuffing the 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.

Baking the Stuffed Peppers

Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

chile poblano relleno

Recipe information

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