Chile Relleno Recipe
One chile poblano pepper stuffed with cheese or ground beef and cheese topped in our delicious red sauce and sour cream served with rice, beans, and corn or flour tortillas
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Ingredients
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Ingredients
Method
Preparation
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven and let cool.
- 2
Prepare the Filling
While the peppers are cooling, cook ground beef in a skillet over medium heat until browned. Drain excess fat and mix in half of the cheddar cheese. Set aside.
- 3
Stuff the Peppers
Once the peppers are cool enough to handle, peel off the charred skin. Make a slit down one side of each pepper and carefully remove the seeds. Stuff the peppers with the cheese and beef mixture, then top with the remaining cheddar cheese.
- 4
Bake the Stuffed Peppers
Place the stuffed peppers in a baking dish and pour the red sauce over them. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Serve the chile rellenos hot, drizzled with sour cream, alongside cooked rice, black beans, and warm corn tortillas.
