Poblano Relleno Recipe
Make Poblano Relleno Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Proteins
Spices & Seasonings
Other
Method
Preparation of Peppers
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Peel the Skin
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid for about 10 minutes to steam. This will make it easier to peel the skin off. After steaming, carefully peel off the charred skin and make a slit down the side of each pepper to remove the seeds.
Filling Preparation
- 3
- 4
Brown the Ground Beef
Add the ground beef to the skillet with the vegetables. Cook until the beef is browned, breaking it apart with a spatula. Drain excess fat if necessary.
- 5
Season the Filling
Stir in the cumin, salt, black pepper, and paprika. Mix well to combine all the flavors and cook for an additional 3-4 minutes.
- 6
Add the Cheese
Remove the skillet from heat and fold in the shredded cheddar cheese until melted and well incorporated into the filling.
Assembly and Cooking
- 7
Stuff the Peppers
Gently fill each roasted poblano pepper with the beef and cheese mixture, ensuring they are filled generously but not overflowing.
- 8
Prepare for Baking
Place the stuffed peppers in a baking dish. Pour the chicken broth into the bottom of the dish to keep the peppers moist during baking.
- 9
- 10
Serve
Remove the peppers from the oven and let them cool for a few minutes. Serve warm with a dollop of sour cream on top.
