Chile Relleno Recipe
Make Chile 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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For the Peppers
For the Filling
For the Batter
For the Sauce
Method
Preparing the Peppers
- 1
Roasting the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and lightly coat them with olive oil. Roast in the oven for about 20 minutes or until the skin is blistered and charred, turning occasionally. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the charred skin and make a slit down the side to remove the seeds.
Preparing the Filling
- 2
Cooking the Filling
In a skillet over medium heat, heat a bit of olive oil. Add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Then, add the ground beef or turkey, cumin, salt, and black pepper. Cook until the meat is browned and fully cooked. Stir in the cheese and chopped cilantro until melted and well combined. Remove from heat and let cool slightly before stuffing the peppers.
Battering the Peppers
- 3
- 4
Stuffing and Coating the Peppers
Stuff each roasted poblano pepper with the meat and cheese filling. Dip each stuffed pepper into the batter, allowing excess to drip off.
Frying the Peppers
- 5
Preparing the Sauce
- 6
Making the Sauce
In a small saucepan, combine the tomato sauce, ground cumin, chili powder, and salt. Heat over medium heat until warmed through. Adjust seasoning to taste.
Serving
- 7
Plating the Dish
Serve the fried chile rellenos drizzled with the warm tomato sauce. Garnish with additional cilantro if desired.
