Poblano Relleno Plate Recipe
Two roasted poblanos stuffed with Muenster cheese on tomato sauce and sautéed onions. Served with pinto beans and Spanish rice. Garnished with lettuce & tomato.
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Ingredients
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For the Poblano Peppers
For the Tomato Sauce
For the Sautéed Onions
For the Sides
Method
Prepare the Poblano Peppers
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin and make a slit down the side to remove seeds.
- 2
Stuff the Peppers
Stuff each roasted poblano with Muenster cheese. Use toothpicks to secure if necessary.
Make the Tomato Sauce
- 3
Sauté the Onions
- 4
Sauté Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and sauté until golden and caramelized. Season with salt.
Assemble the Plate
- 5
Combine Everything
On a plate, spread a layer of tomato sauce. Place the stuffed poblano peppers on top, add the sautéed onions, and serve alongside pinto beans and Spanish rice. Garnish with shredded lettuce and diced tomatoes.
