Superior Chile Relleno Recipe
Poblano pepper stuffed with mesquite grilled skirt steak or chicken. Served with rice and beans.
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Ingredients
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For the Chile Relleno
For the Rice and Beans
Method
For the Chile Relleno
- 1
Prepare the Peppers
Preheat your grill or a grill pan over medium-high heat. Place the poblano peppers on the grill and cook until the skin is charred all over, about 10-12 minutes. Remove from heat and place in a bowl covered with plastic wrap to steam for about 10 minutes.
- 2
Cook the Meat
While the peppers are steaming, season the skirt steak or chicken with salt and pepper. Grill or sauté in a skillet over medium-high heat until cooked through (about 5-7 minutes per side for steak; 6-8 minutes for chicken). Let the meat rest for a few minutes, then chop into small pieces.
- 3
Make the Filling
In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes. Stir in the chopped meat and cilantro, mixing well and cooking for an additional 2 minutes. Remove from heat and let cool slightly, then stir in the cheese.
- 4
Stuff the Peppers
Once the poblano peppers are cool enough to handle, carefully peel off the charred skin. Make a slit along one side of each pepper and remove the seeds. Stuff each pepper with the meat and cheese mixture.
- 5
Prepare the Batter
In a large bowl, beat the eggs until fluffy. In another bowl, combine flour, salt, and pepper. Dip each stuffed pepper into the flour mixture, then into the beaten eggs to coat.
- 6
Fry the Peppers
Heat vegetable oil in a large skillet over medium-high heat. Fry the stuffed peppers in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
For the Rice and Beans
- 7
Cook the Rice
In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for about 2-3 minutes. Add chicken broth (or water), cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- 8
Prepare the Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Season with cumin and salt to taste.
