Chiles Rellenos
These flavorful Chiles Rellenos are loaded with tasty ingredients! They're baked not fried so they’re healthier than the regular ones!
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.