Stuffed Poblano Peppers (Chiles Rellenos recipe) - La Cooquette

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while Monterey Jack is often cheaper.

Preheat the oven's broiler on high.

Clean the poblano peppers and place them in the preheated broiler for about 10 minutes, turning them once or twice until tender and slightly burned on the outside.

Carefully retrieve the peppers and place them in a plastic bag to steam, allowing them to sweat for easier skin removal.

Once cooled, peel the skin off the peppers and cut off the tops, extracting any seeds inside.

Stuff the peppers with diced tomatoes, diced onion, and evenly spread stringy Oaxaca cheese inside.

Wrap the stuffed peppers in aluminum foil and place them back in the oven, this time using the broiler on low for about 10-12 minutes.

Meanwhile, prepare the red salsa by boiling tomatoes, onion, and garlic in water until softened.

Transfer the boiled ingredients to a food processor or blender, adding a pinch of oregano, cumin powder, and salt, and blend until liquefied.

Add the salsa mixture to a frying pan with olive oil, chicken broth powder, and bay leaves, and cook for a few minutes.

Remove the stuffed peppers from the oven and serve them topped with the red salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary