Chilis rellenos, or stuffed chilis, have been on my to try list for a while and when I came across some poblano peppers at the market this weekend I knew that it was finally time to make them. Common stuffings for chiles rellenos include cheese and picadillo and although a simple melted cheese filling sounded good I was more in the mood for a picadillo filling. Picadillo is a dish consisting of a ground meat with a tomato sauce, raisins, olives and almonds that has an amazing blend of sweet and savoury that I figured would go really well in the stuffed chiles. In addition to using the tomato sauce in the picadillo, chiles rellenos are often served in a tomato sauce and with this in mind I went with a pretty simple ranchero sauce that could be used in both places. Although it is not required, chiles rellenos are commonly dipped in an egg based batter and fried until nice and golden brown and crispy. At this point the chiles rellenos were pretty much done but I was still thinking about that melted cheesy filling that I had passed up on and I thought, why not cover them in melted cheese? I quickly pulled out a baking dish, threw in the chiles rellenos, covered them with the remaining ranchero sauce and cheese and baked them until the cheese had melted.
The chiles rellenos turned out amazingly well! The combination of the sweet and savoury picadillo filling along with the mildly hot and smoky roasted poblano peppers and the melted cheese and ranchero sauce was out of this world! This was my first time using an egg based batter and I was quite impressed by the light, airy and crispy texture that it produces. Although the chiles rellenos took a bit of effort to make they were so worth it in the end and I will definitely be making these again!
Tip: These chiles rellenos are rather labour intensive but you can make the tomato sauce and the picadillo filling the day before and greatly cut down on the amount of time and effort required on the day that you make them.
Chiles Rellenos
(makes 4 servings)Printable Recipe
Ingredients:
4 large poblano peppers (or 6 medium or 8 small)
4 eggs (separated)
2 tablespooons flour
1 cup flour
oil fo frying
2 cups ranchero sauce (warm, see below)
1 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
4 large poblano peppers (or 6 medium or 8 small)
4 eggs (separated)
2 tablespooons flour
1 cup flour
oil fo frying
2 cups ranchero sauce (warm, see below)
1 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
Directions:
1. Broil the poblano peppers on the top oven rack until blackended on all sides.
2. Place the peppers in a plastic bag and let them sweat for 10-15 minutes before peeling the skins.
3. Make a small cut alon the length of the pepper and scoop out the seeds.
4. Fill the peppers with some of the picadillo and seal the peppers back up with toothpicks.
5. Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
6. Dredge the peppers in the flour and then dip them in the egg white batter.
7. Fry the peppers in oil heated to 350F until golden brown, about 3-4 minutes per side.
8. Place the chiles rellenos in a baking dish, pour the ranchero sauce over them and sprinkle with cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
10. Serve garnished with cilantro.
1. Broil the poblano peppers on the top oven rack until blackended on all sides.
2. Place the peppers in a plastic bag and let them sweat for 10-15 minutes before peeling the skins.
3. Make a small cut alon the length of the pepper and scoop out the seeds.
4. Fill the peppers with some of the picadillo and seal the peppers back up with toothpicks.
5. Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
6. Dredge the peppers in the flour and then dip them in the egg white batter.
7. Fry the peppers in oil heated to 350F until golden brown, about 3-4 minutes per side.
8. Place the chiles rellenos in a baking dish, pour the ranchero sauce over them and sprinkle with cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
10. Serve garnished with cilantro.
Picadillo
(makes 4 servings)Ingredients:
1 pound ground pork
2 cups tomato sauce (see above)
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon oregano
1 tablespoon cider vinegar
1/4 cup raisins
1/4 cup pimento stuffed green olives (chopped)
1/4 cup slivered almonds (toasted)
salt and pepper to taste
1 pound ground pork
2 cups tomato sauce (see above)
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon oregano
1 tablespoon cider vinegar
1/4 cup raisins
1/4 cup pimento stuffed green olives (chopped)
1/4 cup slivered almonds (toasted)
salt and pepper to taste
Directions:
1. Cook the pork in a pan and drain any excess grease.
2. Add the tomato sauce, cinnamon, cloves, oregano, vinegar, raisins and olives.
3. Simmer until the sauce thickens, about 20 minutes.
4. Mix in the almonds and season with salt and pepper.
1. Cook the pork in a pan and drain any excess grease.
2. Add the tomato sauce, cinnamon, cloves, oregano, vinegar, raisins and olives.
3. Simmer until the sauce thickens, about 20 minutes.
4. Mix in the almonds and season with salt and pepper.
Ranchero Sauce
(makes 4 servings)Ingredients:
1 (28 ounce) can diced tomatoes
1 small onion (diced)
2 cloves garlic (chopped)
1 jalapeno (seeded and diced)
1 handful cilantro (chopped)
2 tablespoons corn oil
1/2 cup chicken broth
1 teaspoon cumin (toasted and ground)
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 small onion (diced)
2 cloves garlic (chopped)
1 jalapeno (seeded and diced)
1 handful cilantro (chopped)
2 tablespoons corn oil
1/2 cup chicken broth
1 teaspoon cumin (toasted and ground)
salt and pepper to taste
Directions:
1. Puree the tomatoes, onion, garlic, jalapeno and cilantro in a food processor.
2. Heat the oil in a pan.
3. Add the tomato mixture, chicken broth and cumin and season with salt and pepper.
4. Bring to a boil and simmer until it thickens, about 10 minutes.
1. Puree the tomatoes, onion, garlic, jalapeno and cilantro in a food processor.
2. Heat the oil in a pan.
3. Add the tomato mixture, chicken broth and cumin and season with salt and pepper.
4. Bring to a boil and simmer until it thickens, about 10 minutes.
Similar Recipes:
Jalapeno Poppers
Gemista (Greek Stuffed Tomatoes and Peppers)
Jalapeno Popper Dip
