Ingredients for Classic Chili Poblano Rellenos
- Poblano Chiles
- Mild Cheddar Cheese
- All Purpose Flour
- Salt
- Fresh Ground Black Pepper
- Vegetable Shortening
- Egg Yolks
- Egg Whites
- Sharp Cheddar Cheese
- Salsa
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How to Make Classic Chili Poblano Rellenos
- Preheat your oven to 400°F (200°C).
- Roast the poblano peppers: Char the poblanos directly over a gas flame, turning occasionally, until the skin is blackened on all sides. Alternatively, broil them in the oven, keeping a close eye to prevent burning.
- Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make peeling much easier.
- Peel the peppers: Once cool enough to handle, peel off the blackened skin and remove the seeds and stems.
- Cut the peppers lengthwise and carefully remove any remaining seeds and membranes.
- In a large skillet, sauté the chopped onion and minced garlic in a little vegetable oil until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the diced tomatoes (undrained), tomato sauce, chili powder, cumin, oregano, salt, and pepper.
- Simmer for 15-20 minutes, allowing the flavors to meld.
- Lightly dust the inside of the poblano peppers with flour (optional, helps absorb excess moisture).
- Fill each poblano pepper with the beef and tomato mixture.
- Top each pepper with shredded Monterey Jack cheese.
- Bake in a preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
22g
Fat
128g
Carbs
7g
