Stuffed Poblano Peppers (Chiles rellenos)
This stuffed Poblano peppers recipe is easy-to-make, and it features a delicious and authentic Mexican taste
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
