Chiles Puebla Recipe
our twist on a chili relleno, three crispy rellenos filled with cheddar & monterey jack smothered with new mexico hatch green chile sauce, mexican rice & beans.
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Ingredients
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For the Rellenos
For the New Mexico Hatch Green Chile Sauce
For the Mexican Rice
For the Beans
Method
For the Rellenos
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for about 10 minutes, then peel off the skin and remove the seeds.
- 2
Make the Batter
In a mixing bowl, beat the eggs with milk, flour, and salt until smooth. The batter should be slightly thick.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with equal amounts of cheddar and Monterey Jack cheese.
- 4
Fry the Rellenos
Heat vegetable oil in a frying pan over medium-high heat. Dip each stuffed pepper into the batter and fry until golden brown on all sides, about 3-4 minutes. Drain on paper towels.
For the New Mexico Hatch Green Chile Sauce
- 5
- 6
Make the Sauce
Add the roasted Hatch green chiles, chicken broth, cumin, and salt to the saucepan. Simmer for about 10 minutes, stirring occasionally.
For the Mexican Rice
- 7
- 8
Cook the Rice
Add chopped tomato, minced garlic, chicken broth, cumin, and salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked through.
