Chile Relleno

This is my favorite dish to order at any Mexican restaurant. It is also quite possibly the least healthy thing you can ever order off a menu–which is saying something. Traditionally, it is a non-spicy pepper (poblanos are very common) that is stuffed with queso and sometimes also meat. Then it is battered and deep fat fried. Sounds heavenly, right?

I decided that I wanted to try to make this; however, I didn’t want to have to bike 20 miles in order to compensate for such an egregious attack against health. The biggest change I made was I merely baked the peppers instead of battering and frying. That’s gotta make it better for you, right?

CHILE RELLENO

INGREDIENTS:

  • 6 poblanos
  • 1 jalapeno, de-seeded and diced
  • Red onion, diced
  • Monterey jack, approx. 6-8 ounces
  • Parmesan, approx. 4 ounces
  • Salt and Pepper
  • Olive oil

INSTRUCTIONS:

  1. Roast the poblanos. To do that, you have two main options:
    1. Coat them in olive oil, and hold them over an open flame (like a gas burner).
    2. Coat them in olive oil, and broil them for 5-10 minutes on each side (assume two sides).
  2. When the skin has started to pucker/char, place the poblanos in a bowl. Cover the bowl with Saran wrap and wait at least 15 minutes.

    It's done.
    It’s done.
  3. Peel the skins off the peppers. Also, make a small length-wise incision down the pepper and remove the seeds. Don’t cut all the way through the pepper.
    IMGP4335
  4. Mix the cheeses, red onion, and jalapeno in a bowl. Season with salt and pepper.
    IMGP4337
  5. Stuff the poblanos with the cheese mix. You may want to ensure the peppers “close” by securing them with toothpicks.
    IMGP4340
  6. Bake in a 375*F preheated oven for 10-15 minutes, or until the cheese has melted.
    IMGP4341
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