The first time I tried these stuffed Poblano peppers, I loved them. They are delicious and easy to make.
In Spanish we call this style of dish “chiles rellenos”, and I found that it’s quite common to find Chiles Rellenos dishes in English-written menus too.
We have chiles rellenos in Honduras as well, though we usually make the dish with the regular bell peppers. For this recipe, I am using the Mexican Poblano peppers and I’m doing a lighter and healthier version of the dish, rather than the battered, deep-fried one. You’ll find that baking Poblano peppers bring a lot of juiciness and taste to this dish.
But first, let me spell out a common confusion about Poblano peppers.
Poblano or Pasilla peppers?
In the US and other parts of the world, it’s increasingly easier to find all kinds of peppers commonly found in Mexico. It’s good news for people who love cooking Mexican food because many dishes depend heavily on the hot sweetness of Poblanos, Jalapeños, Serranos, Guajillos, and many more.
Poblano got its name after its origin, the Mexican state of Puebla. For some reason, in northern Mexico, United States, and Canada, people know the Poblano as Pasilla, as it is commonly mislabeled. It’s important to differentiate Pasilla and Poblano because you don’t want to use the wrong peppers for this recipe.
The Poblano pepper we use for this dish is fresh, large, and heart-shaped, with a dark and intense green color and thick skin.
In contrast, Pasilla refers to dried chilaca peppers most of the time. In this regard, it’s pretty easy to know that you want a fresh, large, green pepper for this recipe instead of the dried smaller dark one.
With some grocery stores and businesses still unaware of the mislabeling of Poblano peppers as Pasilla, it’s good to know how it looks.
A good thing about the Poblano pepper is that it’s mild in heat. Still, bear in mind that it could get hotter as it ripes. Its flavor is more intense and complex at this point, but its color will still be green. Curiously, it won’t get yellow, orange, or red like other peppers. Instead, its vibrant green will become darker and more intense when it ripens.
A trick to easily skin Poblano peppers
Skinning Poblano peppers doesn’t have to be annoying or cumbersome.
Broil the peppers on high for 10 minutes and then put them in a resealable bag. If you have a BBQ or a grill, you can use that instead of the broiler. The peppers will “sweat” inside the resealable bag, and after a few minutes, they will be cool enough to handle them safely.
After taking the peppers out of the bag, you will notice that it’s pretty easy to remove the Poblano peppers’ skin. Some people use their hands or a spoon to do this. Removing the skin is an optional step that I highly suggest since sometimes the skin of some peppers might add a bitter flavor to the dish. Additionally, the overall texture ends up being very smooth.
Now, find below the recipe with the ingredients and detailed step-by-step directions.
Stuffed Poblano Peppers (Chiles rellenos)
Ingredients
- 3 poblano peppers
- ½ lb of Oaxaca cheese (or any melting cheese of your choice!)
- 2½ tomatoes, chopped
- ½ chopped onion
- 1 tsp of oregano
- ½ tsp of cumin powder
- Salt to taste
- 2 2 cubes of Chicken broth powder
- 6 Bay leaves
Instructions
- Put the poblano peppers in the preheated broiler of your oven. Let them broil on high heat for 10 minutes. You can use a grill if you prefer.
- Turn the peppers once or twice until they're tender and slightly burned outside.
- Remove them carefully from the oven and put them in a resealable plastic bag. The steam will make the peppers sweat like a Turkish bath. Using this trick will make it much easier to remove the peppers' skin.
- Let the peppers until they're cool enough to handle them safely. Then, peel the peppers' skin.
- Cut the top of the peppers and remove the seeds. You can use a spoon to assist you in the process.
- Fill the peppers with Oaxaca cheese, diced tomatoes, and onions. Make sure you fill the peppers evenly.
- Wrap the stuffed peppers in aluminum foil and place them in the oven again.
- Use the broiler option in low this time and leave the peppers for 10 to 12 minutes.
- Meanwhile, let's make the red salsa.
- Add a couple of tomatoes, half an onion, two garlic cloves, and one cup of water to boil. Let them cook for a bit until they're soft. Then put all in a food processor or blender.
- Add a pinch of oregano, cumin powder, and salt. Next, blend until it becomes liquefied.
- Transfer the salsa base to a hot pan with olive oil and add chicken broth powder and bay leaves. Mix with a spat until the broth dissolves. Then, the salsa will get a bit thicker.
- Finally, take the peppers out of the oven, unwrap, and serve.
- Top with the delicious salsa and enjoy!
Video
Notes
If you liked this stuffed Poblano peppers recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
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