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Chiles Rellenos (Stuffed Chillies)

 
Chiles Rellenos originated in the city of Puebla, Mexico, in the traditional recipe the pepper is coated in egg and fried, but I made them the way my family makes them and it is a more healthier option, no frying involved.

Traditionally the recipe is made with Poblano peppers but this dish has become so popular that nowadays people stuffed almost all type of chillies, even dry chillies like “pasilla” or “ancho”, it is normally serve in a tomato consommé.

They are not difficult to make and the taste is out of this world and when you serve them the way I do (all together in a nice serving plate) it becomes a very elegant dish that can impress even to all the fussy eaters.

Try it and you’ll see you will be cooking “Chiles Rellenos” all the time.

Serves 4

Prep 30 min

Cook 30 min

Ingredients 

  • 8 fresh poblano or green pepper.
  • 300 gr grated Mozzarella cheese or any type of cheese that can melt.
  • Tomato consomme

For the tomato consomme

  • 4 large tomatoes
  • Half a raw onion
  • 1 clove of garlic peeled and raw
  • 2 cups of water
  • Half a tbsp of dried marjoram
  • 1 tbsp tomato paste
  • Salt to taste

Method

Roast the poblano or green peppers on the stove top burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic and let sit for around 15 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and make an incision from top to bottom and remove the seed, but leave the stem and set aside.

Make the tomato consomme. Cover the tomatoes with water and leave them to boil for 30 min or until very tender then put them in a blender and add raw onion, garlic, tomato paste, marjoram, salt and a bit of the water where you cook the tomatoes, blend for 2 min, taste and if it needs salt or more marjoram add some, put it back on the heat and continue cooking, leave it on very low heat simmering.

Once the consomme is done fill the peppers with the cheese and carefully place them into the hot consomme, leave the consomme to simmer for 5 more min and once the cheese is melted, turn the heat off.

Serve 2 peppers for person with some Mexican rice.

Tips 

  • I mentioned in other recipes that is very difficult to find fresh Poblano recipes, so you can use green peppers, but the flavour is not going to be the same.
  • You can filled the peppers with “Beef Picadillo” as well.

Listo!

Provecho!


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