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Recipe courtesy of Food Network Kitchen

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Total:: 40 min
Active:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 large poblano peppers, halved lengthwise and seeded
1 1/2 pounds ground beef chuck
Kosher salt
Mexican Tomato Sauce, recipe follows
8 ounces Monterey Jack cheese, sliced
4 hamburger buns, split and toasted

Mexican Tomato Sauce:

6 cloves garlic
5 sprigs fresh cilantro
2 pounds ripe tomatoes, cored and roughly chopped
1 serrano chile (with seeds)
1/2 teaspoon ground cinnamon, preferably Mexican
1/4 medium yellow onion
Kosher salt

Directions

Preheat the broiler. Line a broiler pan with foil.

Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside.

Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping.

Mexican Tomato Sauce:

Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth.

Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

My Private Notes

Name: Chile Rellenos Burgers
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 large poblano peppers, halved lengthwise and seeded; 1 1/2 pounds ground beef chuck; Kosher salt; Mexican Tomato Sauce, recipe follows; 8 ounces Monterey Jack cheese, sliced; 4 hamburger buns, split and toasted; 6 cloves garlic; 5 sprigs fresh cilantro; 2 pounds ripe tomatoes, cored and roughly chopped; 1 serrano chile (with seeds); 1/2 teaspoon ground cinnamon, preferably Mexican; 1/4 medium yellow onion; Kosher salt