In this house we love chiles rellenos and I like to stuffed them with many delicious things.
When I was a little girl I remember my dad doing this dish, the lovely smell of charred Poblano peppers would go in every room of our house and I remember feeling very excited because I knew we were going to have Chiles Rellenos!
It used to take my dad quite a bit to make them, but when they were done, they were just amazing.
Now I love cooking these lovely little things for my hubby and children and I am happy that they have the same sensation like me when I was a little girl and when I make them I always think of my dad and Chiles Rellenos always puts a smile on my face 🙂
For this recipe I decided to used Romano peppers as here in London I can’t get hold on to Poblano peppers. But I love the flavour that these sweet peppers go really well with the stuffing. I hope you like this recipe as much as we do!
Makes 6 peppers
For the peppers
- 6 Romano peppers
- 500 gr mince beef
- 1 tomato
- 1/2 onion
- 3 tbsp fresh coriander
- 1/4 cup sweet corn
- Salt to taste
- 2 tbsp vegetable oil
- 1/2 tsp ground cumin
- Queso fresco or feta cheese
- Sour cream
- Fresh coriander
Charr the peppers over the hob burners, directly on the heat, making sure to turn them from time to time, so they don’t over burn.
Once all the peppers are charr all around, place them inside a plastic bag and close it. Leave aside for 10 min.
Start to make the filling. In a saucepan heat the oil and add the mince beef, then add all the vegetables, salt to taste, cumin and sweet corn. Cook for 10 min or until the mince is properly cook. Set aside.
Then go back to the peppers. Remove most of the burn skin with your hands (it should be easy to peel off after the peppers sweat in the bag)
Once they are clean, make an incision starting on the top and going down the pepper and carefully remove the seeds. Leave the stem.
After stuff them with the mince beef filling and place them on a platter, scatter some queso fresco, crema and fresh chopped coriander (cilantro)
Enjoy them with a nice Mexican rice or primavera rice!