Chiles Rellenos are a cornerstone of Mexican cuisine, evoking memories of family meals and culinary traditions. While there are many variations, today we present a classic version filled with cheese.
- 5 poblano peppers
For the filling:
- 8.8 oz (250 gr) of panela cheese (or a similar white cheese)
For the sauce:
- 3 red tomatoes
- 2 cups of chicken broth
- 2 garlic cloves
- 1/2 small white onion or 1/3 of a large onion
- 2 sprigs of fresh parsley
- A touch of oregano (optional)
- Salt to taste
- Ground black pepper to taste
- Preheat the oven to 350°F.
- Roast the tomatoes, garlic, and onion on a griddle or skillet until they’re golden brown.
- Roast the poblano peppers, turning them to ensure they roast evenly. The skin should blister and darken in some areas.
- Place the peppers in a plastic bag for about five minutes to steam. Then, carefully peel off the skin.
- Make a lateral cut in each pepper and gently remove the seeds and veins.
- Cut the panela cheese into bars and stuff each pepper.
- Place the peppers in a baking dish and bake for 20 minutes.
- While baking, blend the roasted tomatoes, garlic, onion, parsley, chicken broth, salt, pepper, and oregano to make the sauce.
- Cook the sauce over low heat in a saucepan.
- Serve the hot peppers, drizzled with the sauce.
- If you can’t find panela cheese, you can use other similar white cheeses.
- If poblano peppers aren’t available, look for a similar large green pepper.
- For a homemade touch, make your own chicken broth.
- Pair the Chiles Rellenos with red rice and refried beans.
Nutritional Information (per serving):
These figures are approximate and can vary based on the specific ingredients used.
- Calories: 280
- Protein: 12 g
- Carbohydrates: 20 g
- Fats: 18 g
- Fiber: 4 g
- Sugars: 5 g
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