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Let's Make Chiles Rellenos (Mexican Cheese-Stuffed Chiles)
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Delicious homemade Chiles Rellenos made with roasted poblano peppers stuffed with beans and cheese and smothered in homemade red salsa.
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Ingredients

  • [Salsa Roja]
  • 1 tsp olive oil
  • 8 Roma tomatoes, roughly chopped
  • 1/2 white onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 jalapeno pepper, chopped (seeded)
  • 1/4 cup cilantro (optional)
  • 1 teaspoon chicken bouillon (or kosher salt)
  • 1/4 tsp black pepper
  • [Chiles]
  • 6 poblano peppers
  • 1.5 cups canned refried beans (or cooked shredded chicken, ground turkey, etc)
  • 6 oz panela cheese (or shredded Monterey jack, Oaxaca, mozzarella, panela)
  • [If frying]
  • 3 large eggs
  • 1/2 cup white whole wheat flour
  • 1/4 cup vegetable oil (more if needed)
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Let's Watch Chiles Rellenos (Mexican Cheese-Stuffed Chiles)
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Step 1 Heat a skillet over medium high heat. Add the tomatoes, onions, garlic, and jalapeno. Saute until thie are soft and golden, about 6-8 minutes. Add everything to a blender along with the cilantro, chicken bouillon, and black pepper. Blend until smooth. Strain if needed.
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Step 2 Turn the broiler to high. Place the peppers on a baking sheet and broil for 5 minutes or until the skin is blistered and blackened. Flip over and broil another 4-5 minutes until the other side is the same.
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Step 3 Add the hot chiles to a bowl (or ziploc bag) and let them steam for 7-10 minutes. Peel off the skin from the peppers, trying to remove as much skin as possible.
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Step 4 Use a sharp knife to cut a slit in the peppers and remove the seeds. Slice the panela cheese into thin slices, you'll need one slice per chile. Fill the peppers with refried beans (or alternate protein) and a slice of panela cheese. Close the chiles with toothpicks.
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Step 5 Add the chiles to the pan with the salsa roja. Spoon sauce ove the chiles. Cover the pan and cook for about 5 minutes or until the cheese is nice and melted.
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