Chiles Rellenos
I’ve been doing this for over 35 years and I’m not about to stop! Since my early 20s’, when ever I go to a restaurant, I have to try something new… it can be an appetizer, a main course, dessert or even a cocktail 🍹. It makes the experience more interesting especially being a foody! Unfortunately, there’s less to choose from after all these years…
The same applies when we travel 🛫. Not only is it a delicious way to integrate with the culture but also nice to discover new ingredients, seasonings, and so on. I think of Chicken Tortilla Soup, Pozole, Enchiladas, Elote, Tostadas, Mole, Tamales, Guacamole, Chilaquiles, Tacos al Pastor, Huevos Rancheros, and many more including this one… Chiles Rellenos!
Originating in the city of Puebla, this dish is unbelievably tasty 😋! Made with vegetables, chorizo, corn kernels, black beans, cheese, etc. along with other seasonings, and then loaded in poblano peppers, this is a recipe I enjoy all year round but more so during the summer time.
I’ve had it a few times in Mexico and not once, was it prepared the same way. It’s like Meatloaf… from one family to another, the recipe always changes a bit. One thing I don’t do with my Chiles Rellenos is to cover the peppers with an egg batter and then fry them. I’d rather omit the batter and simply bake them. They’re still very flavorful but also healthier 💚!
When push comes to shove and I don’t have time to make my homemade Chorizo Sausage, I buy it at my supermarket. I simply remove the casings and cut the meat into very small pieces. If there’s ground, it’s even better!
Cheese 🧀 is another story. Unless I go to the states to buy my cheese, I never see Queso Fresco nor Cotija cheese here in my neighborhood. My next option is to use sharp white Cheddar Cheese. If you’re luckier than me, you should go with either Mexican cheese. The difference between those two is Cotija cheese has a firmer texture and drier while Queso Fresco is softer and moister. When it comes to the flavor, Queso is very mild whereas Cotija is salty. It’s just a matter of preference.
Because I don’t use an egg batter and fry the poblano peppers, I use breadcrumbs to create a bit of crunch and honestly, it’s quite nice! I also cover them with cheese before baking them – my nickname is Minnie Mouse for a reason, lol!
When it’s time to serve them, I spread my Salsa Verde on serving plates. I find it’s a great combination. On the other hand, you can also use Fire Roasted Salsa or Pico de Gallo… why not! For the finishing touch, I drizzle on some crema but sour cream works just fine and some chopped cilantro… oh my!
Chiles Rellenos is an amazing recipe! Stuffed with a gorgeous chorizo filling, this is a healthy version 💚 to enjoy this traditional Mexican dish! Do what I do and try something new… it’s a fun way to discover different cultures by tasting their food…
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Mexican Rice
– Caesar Salad
– Agua de Jamaica
– Breakfast Burritos
– Pickled Jalapeños
– Grilled Fish Tacos
– Easy Chicken Quesadillas
and for even more International recipes 🌎, click on this link… Recipe Category • International
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Chiles Rellenos
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Ingredients
- 1 1/2 tbsp. canola oil tips & tricks
- 1 cup white onions, finely chopped
- 1/2 tsp. ground Himalayan sea salt, or to taste and divided
- 1 cup red peppers, finely chopped
- 1/4 cup jalapeño peppers, seeded, ribs removed and finely chopped
- 1 lb. chorizo, casings removed and chopped into small pieces see recipe
- 3 large cloves garlic, pressed
- 1 can (15 oz.) corn kernels, drained
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 tbsp. hot sauce such as Cholula
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3 cups sharp Cheddar cheese (substitute Queso Cotija or Cotija cheese), shredded and divided
- 4 large poblano peppers, halved, seeded and ribs removed with stems on
- 3 tbsp. Panko breadcrumbs, or as needed
- 2 cups salsa verde, or as needed see Recipe
- 1/2 cup crema (substitute sour cream), or as needed
- 1/2 cup chopped cilantro, for garnish tips & tricks
Directions
- Preheat oven to 350ºF.
- In a large skillet over medium heat, heat oil and add onions. Sprinkle sea salt and sauté for 1 minute. Add red peppers and sauté them for 1 minute before adding jalapeño peppers; sauté for 2 minutes.
- Add chorizo and cook for 2 minutes, stirring constantly.
- Add pressed garlic and sauté for 1 minute.
- Add corn kernels, black beans, hot sauce, ground cumin, ½ teaspoon salt and freshly ground black pepper; stir until nicely blended.
- Add 1 cup of cheese and stir to incorporate into the mixture; taste and adjust if necessary. Remove from the heat.
- Sitting on a baking sheet lined with foil, fill the prepared poblano peppers with chorizo mixture trying to leave as much liquid as possible behind.
- Add Panko breadcrumbs on top (about 1 tsp. per pepper) followed by cheese, covering the entire surface (about ¼ cup per pepper).
- Transfer them to the preheated oven and bake for 40 minutes or until the peppers are tender.
- Remove from the heat and let them cool off for about 5 minutes.
- Spread some Salsa Verde on serving plates.
- Place 2 peppers on the sauce, drizzle on some crema and sprinkle with chopped cilantro.
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