There is nothing like Chiles Rellenos – a good, spicy dish that brings back the amazing memories of my time living in Mexico.
I had the pleasure of visiting many cities across the country and getting to taste all of the different flavors.
One of my favorite dishes is the traditional Chiles Rellenos, or stuffed poblano peppers.
- 6 poblano peppers
- 6 Roma tomatoes (medium sized)
- ¼ of a medium white onion
- 1tsb of minced garlic
- Quesadilla cheese
- Salt + Pepper to taste
Cut a slit in the poblano peppers and remove all seeds from the inside.
Place six poblano a large frying pan with no oil and let brown on each side by turning them every minute on high heat for a total of 5-6 minutes.
When browned on each side, remove the poblano Peppers from the heat and place them inside of a plastic zip lock bag to allow them to “sweat” and loosen the skin of the pepper (about 5 minutes).
Remove the peppers from the bag and remove the very top layer of the skin carefully.
Boil the tomatoes and the onion in water for about 3 minutes.
Remove them from the water and place the tomatoes and onion in a blender. Blend until it resembles a tomato sauce. Add salt and pepper to taste.
Stuff the poblano peppers with strips of the quesadilla cheese. Place them in a large, oiled skillet on high heat for about 30 seconds on each side to allow the cheese to melt.
Place on the plate and cover with the tomato sauce.