Linguine with a Creamy Poblano Pepper Sauce

Winter is coming and here at home we seem to be preparing for it! Or to be honest with you, it seems that I have been preparing for it, as I seem to be the only one craving hearty dishes or better said, err! high calorie dishes, like the one I cooked today, which is just soooooo yummy! Honest, all those calories in this recipe are worth it.Here at home everybody loves it, my son Emilio in particular is very kin of it and believe me, if he loves it even if it is green, it means it is really good.I know it is not completely Mexican, but we Mexicans love pasta and I do utterly loooove pasta to bits, I love Italian food and I love Italy and my children and my husband as well, this is a very good way to have the best of both cuisines, Pasta + Poblano Peppers = love on a plate! Continue reading “Linguine with a Creamy Poblano Pepper Sauce”

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do. Continue reading “Crema de Rajas (Poblano Rajas Cream Soup)”

Rajas con Huevos (Poblano Strips with Eggs)

There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. Continue reading “Rajas con Huevos (Poblano Strips with Eggs)”

Tartitas de Calabaza, Rajas y Queso Cabra (Pumpkin, Poblano Strips & Goat Cheese Mini Galettes)

Autumn is one of my favourite seasons, it is the time for pumpkins, Day of the Dead, nice baking, etc. It makes me feel cosy and nostalgic and it always makes me want to cook more. During this time I usually try to master my baking skills, I guess is only an excuse to cook and eat more! Continue reading “Tartitas de Calabaza, Rajas y Queso Cabra (Pumpkin, Poblano Strips & Goat Cheese Mini Galettes)”

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 Mozarella cheese or any type of cheese that can melt.
  • Tomato consommé

For the tomato consommé

  • 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 consommé. 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 consommé is done fill the peppers with the cheese and carefully place them into the hot consommé, leave the consommé 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.
  • Sometimes cool chile sells Poblano peppers when they in season.
  • You can filled the peppers with “Beef Picadillo” as well.

Listo!

Provecho!