Double Chile Relleno Platter Recipe
Stuff ‘em with Beef, Chicken, Carne Adovada or Seafood – Add $1.50 per Relleno
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Ingredients
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For the Rellenos
For the Sauce
Method
Preparing the Rellenos
- 1
Roasting the Peppers
Preheat your 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 blistered and charred. Remove from the oven and cover with a kitchen towel to steam for 10 minutes. Peel the skins off and set aside.
- 2
Making the Filling
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add ground beef, cooked chicken, carne adovada, or seafood, and cook until heated through. Season with salt, black pepper, cumin, paprika, and stir in chopped cilantro. Remove from heat and mix in 1 cup of shredded cheese.
- 3
Stuffing the Peppers
Once the peppers are roasted and peeled, make a slit along one side of each pepper and carefully remove the seeds. Stuff each pepper with the filling mixture.
Preparing the Sauce
- 4
Making the Sauce
In a saucepan, combine tomato sauce, chicken broth, chili powder, oregano, salt, and black pepper. Simmer for 10 minutes on low heat, stirring occasionally.
Final Assembly
- 5
Baking the Rellenos
Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish, pour the sauce over the top, and sprinkle with the remaining cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
- 6