Chile Rellenos: Stuffed Poblano Peppers

Chile Rellenos, is a recipe that rrrrrrollls off your tongue. It’s a Mexican dish that is typically filled with minced meat and cheese. A poblano pepper is typically used, but other peppers can be used instead if you don’t have poblanos. The poblano is actually a nice pepper, I’ve never tried until now. It’s slightly mild, but it packs a powerful flavor punch.

I typically am not a fan of stuffed peppers. We have it in Persian cuisine, it seems like everyone has their own version of stuffed peppers. Recently I received some poblanos from Friends & Farms, so I decided to look up a dish that I’ve always heard about. I never really knew what was involved in making Chile Relleno but I didn’t realize how delicious and easy this was!

This is a recipe that will make you come back for more. One item of note is that I used Carnitas that I had frozen ahead of time from a previous 5 Days 5 Lunches (you can use fresh Carnitas or another minced meat)

Recipe

Method

3 Poblano Peppers

2 Cups Carnitas Meat

1 Kielbasa Sausage Link

1 Cup Chicken Broth

1/4 Cup Diced Onion

1/2 Cup Diced Tomatoes

1 Cup Cheddar Cheese

Instructions

Saute the sausage with your diced onions. Then add your tomatoes and chicken broth. Once the sausage is cooked, slice it into quarter inch pieces. Add your sausage and carnitas into a saucepan and saute together.

Once you have mixed the two meats together, take them off the burner. Now cut your poblano peppers, wear gloves and de-seed the peppers.  Pre-heat your oven to 350F.

Add a third of your cheese to each pepper, then add your meat filling, and finally cover with some more cheese.

Place the peppers in the oven, bake for 20 minutes and enjoy!