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Chiles Rellenos (Stuffed Poblano Chiles)

569 A Chiles Rellenos Stuffed Poblanos.JPG
569 A Chiles Rellenos Stuffed Poblanos.JPG

Chiles Rellenos (Stuffed Poblano Chiles)

1.00

Chiles rellenos, or stuffed poblano chiles, are one of those dishes that boarders between spicy and mild with a hidden treasure of melted cheese tucked inside. Personally speaking, I find them to be on the spicier side but I’m kind of a wimp when it comes to spicy food. However, if you are like me, consider a side of rice, beans and Mexican crema to help “tone” down the kick.

Yield: 4 servings

Oven: 375ºF

Preparation time: 25 minutes

Cook Time: 20 minutes

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4 poblanos, washed, dried and left whole

1 tablespoon dried oregano

2 cups grated Mexican blend cheese

2 cups grated mozzarella cheese

 

Method:

To prepare the poblanos:

1.     Using metal tipped tongs, char poblanos over open gas flame until charred on all sides, approximately 10 minutes. Alternatively, lightly oil poblanos and broil until charred rotating halfway through.

2.     Transfer charred poblanos to a heavy duty ziplock bag, seal and allow the chiles to steam, approximately 5 – 10 minutes.

3.     Using the back of a knife, the non-blade side, or a dry paper towel, gently scrape away the char and top layer of skin from each poblano.

4.     Laying the poblanos on your cutting board, use a sharp knife to cut a “T” just under the stem across the top and straight down to the bottom of the chile. Using your hands, open the poblano, like a dual fold book, and remove the seeds. I like to run the inside under cold water to help remove all the seeds. Repeat with the remaining poblanos.

 

To prepare the cheese:

5.     In a medium size bowl, combine oregano and both cheeses tossing with clean dry hands until evenly combined. Stuff each poblano generously with cheese reserving 1/3 cup cheese to garnish.

6.     Transfer each poblano to a 9x13-inch baking dish, and secure each slit with a toothpick. Garnish the top of each with the remaining cheese and place in the preheated 375º oven.

7.     Bake until the cheese has melted both inside and on top, approximately 10 minutes.

8.     Remove from oven and serve alongside your favorite accompaniments including rice and beans.

 

Kitchen Note: To help with the spice, consider more cheese on top or a large dollop of sour cream or Mexican crema to garnish.