Recipe courtesy of Irma's Original
Chiles Poblanos Rellenos
- Level: Intermediate
- Yield: 12 stuffed chiles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 45
- Saturated Fat
- 8
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 56
- Sodium
- 575
- Total: 1 hr 10 min (includes cooling time)
- Active: 55 min
Ingredients
Filling:
1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
Salsa Ranchero:
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
Poblano Chiles:
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving
Directions
- For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
- For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
- For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
- Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.