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| Spanish rice is a good side! |
Poblano peppers (1-2 per person, Anaheim peppers also work nicely)
~1/4 cup Monterey Jack cheese shredded per pepper
Olive/Canola/Vegetable Oil
Optional:
Chicken (seasoned with paprika and chili powder and baked for 30 min at 350ºF)
Breading (typically chile relleño is served breaded and deep fried, but I don't know how to do that, and I wasn't particularly interested in deep frying)
Directions:
- Cut off top of pepper and remove core and seeds (see picture below)
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| I love poblano peppers, so I like to use them, but Anaheim peppers are the normal pepper of choice |
- Stuff pepper with cheese Note: Optional chicken can also be stuffed into the pepper here
- Replace top of pepper to hold stuffing in
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| Chile Relleño is only as good as the peppers you use, so be sure to be picky at the store/farmer's market |
- Sauté over med-high heat in lots of oil for roughly 12-15 minutes a side
- The goal here is to get the pepper really tender and caramelized. If you cook it properly, the pepper should cut easily and should have a nice sweet and slightly spicy flavor. If you under cook, it will still taste good, but it won't have that sweet, soft texture that characterizes chile relleño
- If you decide to deep fry, you also want the pepper to end up nice and soft, so keep that in mind as you cook
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| You will start to see the skin of the pepper bubble. This is normal, and you want to see it all around the pepper. Remember to cook the pepper until a fork can easily pierce through the meat of the pepper |
- Serve, gorge, and repeat as necessary
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| Natalie with a Captain Morgan style mailman, difficulty 6/10, style 9/10 (would have been full points if not for the napkin). Also note that Sherlock is on in the background. We are officially addicted. |
