Authentic Mexican Chile Rellenos

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and banana peppers are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese provides a healthier option with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper thickening agent.

Prepare the ingredients: queso fresco, mozzarella cheese, chicken buan, Mexican oregano, poblano chili pods, tomato, onion, garlic, water, and vegetable oil.

Remove seeds from the California chili pods and add them to a blender.

Slice the tomatoes for easier blending, then add them to the blender along with half an onion and two garlic cloves.

Pour very hot water into the blender to hydrate the dry chili, cover, and set aside.

Roast the poblano peppers until charred, then place them in a bag to sweat.

Once the poblanos are hot, peel off the skin, open them through the center, and remove the seeds.

Generously stuff the poblanos with sliced queso fresco.

Slice half an onion and sauté it in a hot pan with vegetable oil until golden brown.

Blend the ingredients in the blender until smooth, ensuring no little pieces remain.

Add the sautéed onion to the blended sauce and let it cook for a couple of minutes on medium-high heat.

Add chicken buan and Mexican oregano to the sauce, mixing well, and let it simmer for about 5 minutes.

Taste the sauce and adjust seasoning if necessary, adding more chicken buan or salt if desired.

Once the sauce has thickened, add the stuffed poblanos to the sauce, covering them well.

Top the poblanos with mozzarella cheese and cover the pan to finish cooking.

Plate the dish, adding extra sauce over the poblanos for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens