Chile Relleno Recipe
smothered in Roasted Tomato Salsa, served with Pinto Beans and Spanish Rice
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Ingredients
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Chile Relleno
Roasted Tomato Salsa
Pinto Beans
Spanish Rice
Method
Chile Relleno Preparation
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let cool.
- 2
Prepare the Filling
Once the peppers are cool, carefully peel off the skins and make a slit down the side of each pepper. Remove the seeds and stuff each pepper with Monterey Jack cheese.
- 3
- 4
Fry the Peppers
Heat the vegetable oil in a large pan over medium heat. Dip each stuffed pepper in the batter and carefully place in the hot oil. Fry for about 5-7 minutes on each side until golden brown. Remove and drain on paper towels.
Roasted Tomato Salsa Preparation
- 5
Roast the Ingredients
Place the tomatoes, onion, and garlic cloves on a baking sheet and roast in the oven for 20 minutes until softened and slightly charred.
- 6
Blend the Salsa
Transfer the roasted ingredients to a blender, add cilantro, lime juice, and salt. Blend until smooth.
Pinto Beans Preparation
- 7
Spanish Rice Preparation
- 8
Cook the Rice
In a pot, combine the long-grain rice, vegetable broth, tomato sauce, onion, garlic, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the rice is cooked and liquid is absorbed.
