Description
Learn how to make delicious Stuffed Chili Relleno with this easy recipe. Discover the secrets to creating a flavorful and satisfying dish right at home.
Ingredients
- 4 large poblano peppers (about 450 grams)
- 1 cup (240 ml) shredded cheese (such as Monterey Jack or cheddar) (about 115 grams)
- 1 cup (240 ml) cooked rice (about 185 grams)
- 1/2 cup (120 ml) black beans, rinsed and drained (about 85 grams)
- 1/2 cup (120 ml) corn kernels, fresh or frozen (about 85 grams)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- Salt and pepper to taste
- 2 tablespoons (30 ml) vegetable oil
- 1/4 cup (60 ml) chopped fresh cilantro (about 15 grams)
- 1 cup (240 ml) tomato sauce (about 240 milliliters)
- 1/4 cup (60 ml) Greek yogurt, for serving (about 60 milliliters)
- Lime wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes until the skin begins to char.
- Remove peppers from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes.
- While the peppers are steaming, heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
- Stir in the ground cumin and chili powder, cooking for another minute.
- Add the cooked rice, black beans, and corn to the skillet, mixing well.
- Season the mixture with salt and pepper to taste, then remove from heat.
- Carefully peel the charred skin from the poblano peppers.
- Make a slit down the length of each pepper and remove the seeds and membranes.
- In a bowl, combine the rice mixture with the shredded cheese and chopped cilantro.
- Stuff each pepper with the rice and cheese mixture.
- Place the stuffed peppers in a baking dish.
- Pour the tomato sauce over the stuffed peppers.
- Drizzle with the remaining tablespoon of vegetable oil.
- Bake in the preheated oven for about 20 minutes until heated through and the cheese is melted.
- Remove from the oven and let cool slightly.
- Serve the stuffed chili rellenos with a dollop of sour cream and lime wedges on the side.
Notes
- For a richer filling, blend Greek yogurt into the rice and cheese mixture before filling the peppers.
- Enhance the spiciness by adding red pepper flakes or a dash of cayenne to the rice mixture.
- Save time by using pre-cooked or leftover rice for this recipe and experiment with different cheeses like pepper jack or queso fresco for unique flavors.
