Poblano Chili Rellenos Recipe: Baked Cheese Stuffed Chilies
Dive into the delightful world of Mexican cuisine with this Poblano Chili Rellenos recipe, where the smoky flavor of roasted poblano peppers harmonizes beautifully with a rich and creamy cheese filling. This dish not only serves as a fantastic appetizer but also makes for a satisfying main course when paired with sides like Mexican Vegetarian Bean & Cheese Enchiladas or a light salad. Let’s embark on this culinary journey together!
Ingredients
| Ingredient | Quantity |
|---|---|
| Poblano Chilies | 4 (or 6 large bajji chilies or green bell peppers) |
| Extra Virgin Olive Oil | 1 tablespoon |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Cheddar cheese (or paneer, grated) | 1 cup |
| Dried Thyme Leaves | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Tarragon | 1/4 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Gram flour (besan) | 2 tablespoons |
| Whole Egg | 1 |
| Tomatoes (boiled) | 3 |
| Garlic (for sauce) | 2 cloves |
| Tomato Ketchup | 1 tablespoon |
| Sugar | 1 teaspoon |
| Red Chili flakes | 1 tablespoon |
| Dried oregano (for sauce) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 40 minutes |
| Total | 50 minutes |
Servings
This recipe yields 4 servings, making it perfect for a small gathering or family meal.
Instructions
Roasting the Chilies
- Begin by roasting the poblano chilies. Place the chilies directly over a flame on your stovetop, using tongs to turn them regularly until the skin is charred and blistered. This process imparts a wonderful smokiness that enhances the flavor of the dish. Once charred, remove from heat and set aside to cool.
Preparing the Chilies
- Once the chilies have cooled, carefully peel off the charred skin, taking care not to damage the tender flesh underneath. Slit each chili vertically halfway and gently remove the seeds. Set the prepared chilies aside.
Making the Filling
- In a stir-fry pan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions are soft and translucent, about 5 minutes.
- In a large mixing bowl, combine the grated cheese (or paneer), dried thyme, black pepper, tarragon, dried oregano, and the sautéed onion and garlic mixture. Stir well and taste, adjusting the seasoning as necessary to suit your palate.
Assembling the Dish
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or lightly grease it with oil.
- Using a teaspoon, carefully stuff each roasted chili with the cheese filling, ensuring they are generously packed.
- In a separate bowl, beat together the gram flour and whole egg until a thick batter forms. Dip each stuffed chili into this batter, ensuring it is well coated, then roll in bread crumbs for a delightful crunch.
Baking
- Place the coated chilies on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the exterior is golden and crispy.
Preparing the Sauce
- While the chilies are baking, prepare the sauce. In a pressure cooker, combine the boiled tomatoes and a little water, cooking for about two whistles. Once cooked, peel the tomatoes and blend them with the additional garlic until smooth.
- Transfer the tomato-garlic mixture to a saucepan and add tomato ketchup, sugar, red chili flakes, and dried oregano. Stir in about 1 cup of water and bring the mixture to a boil, allowing it to simmer until the raw smell dissipates, about 5-10 minutes. Adjust the consistency with additional water if necessary.
Serving
- Once baked, carefully remove the chilies from the oven and place them on a serving plate. Drizzle the prepared sauce over the top and garnish with freshly chopped cilantro for a burst of freshness.
Enjoy!
Serve your Poblano Chili Rellenos hot, ideally accompanied by Mexican Vegetarian Bean & Cheese Enchiladas for a complete meal, and don’t forget to finish off with a delightful Tres Leches Cake for dessert!
By embracing the vibrant flavors and textures of this dish, you’re not just creating a meal; you’re crafting a memorable experience that captures the essence of Mexican cooking. Enjoy every bite!
