Chile Relleno Recipe
Roasted poblano pepper stuffed with cheese, grilled chicken breast, served with rice and beans.
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Ingredients
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Main Ingredients
Rice and Beans
Garnish
Method
Preparing the Poblano Peppers
- 1
Roasting the Peppers
Preheat the oven to 450°F (230°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.
- 2
Peeling and Preparing
Remove the peppers from the oven and place them in a bowl covered with plastic wrap for about 10 minutes. This will help steam the peppers, making it easier to peel off the skins. Once cooled, peel the skins off the peppers, make a slit down one side, and remove the seeds.
Stuffing the Peppers
- 3
Filling the Peppers
In a bowl, combine the shredded cheese and diced grilled chicken breast. Stuff each roasted poblano pepper with the cheese and chicken mixture, pressing it down gently to pack it in.
- 4
Preparing Rice and Beans
- 5
Cooking the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.
- 6
Heating the Beans
In a small saucepan, add the drained and rinsed black beans and salt. Heat over medium heat for about 5 minutes or until warmed through.
Serving
- 7
Plating the Dish
On a serving plate, place a portion of rice and beans. Top with the stuffed poblano pepper. Garnish with chopped cilantro and a dollop of sour cream.
