chiles rellenos

Name: CHILES RELLENOS
Prep time: 25 min
Cook time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 tablespoon(s) canola oil; 1 cup(s) white onions, finely chopped; 1/2 teaspoon(s) ground himalayan sea salt, or to taste and divided; 1 cup(s) red peppers, finely chopped; 1/4 cup(s) jalapeño peppers, seeded, ribs removed and finely chopped; 1 pound(s) chorizo, casings removed and chopped into small pieces; 3 large cloves garlic, pressed; 1 can(s) (15 oz.) corn kernels, drained; 1 can(s) (15 oz.) black beans, drained and rinsed; 1/2 tablespoon(s) hot sauce such as cholula; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); 3 cup(s) sharp cheddar cheese (substitute queso cotija or cotija cheese), shredded and divided; 4 large poblano peppers, halved, seeded and ribs removed with stems on; 3 tablespoon(s) panko breadcrumbs, or as needed; 2 cup(s) salsa verde, or as needed; 1/2 cup(s) crema (substitute sour cream), or as needed; 1/2 cup(s) chopped cilantro, for garnish

18 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on May 25, 2023

Loaded with tasty ingredients, this is a healthier version than the regular ones!

Rate

prep time 25 Min

cook time 50 Min

method Bake

yield 8 chiles

Ingredients

1 1/2 tablespoons canola oil
1 cup white onions, finely chopped
1/2 teaspoon ground himalayan sea salt, or to taste and divided
1 cup red peppers, finely chopped
1/4 cup jalapeño peppers, seeded, ribs removed and finely chopped
1 pound chorizo, casings removed and chopped into small pieces
3 large cloves garlic, pressed
1 can (15 oz.) corn kernels, drained
1 can (15 oz.) black beans, drained and rinsed
1/2 tablespoon hot sauce such as cholula
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
3 cups sharp cheddar cheese (substitute queso cotija or cotija cheese), shredded and divided
4 large poblano peppers, halved, seeded and ribs removed with stems on
3 tablespoons panko breadcrumbs, or as needed
2 cups salsa verde, or as needed
1/2 cup crema (substitute sour cream), or as needed
1/2 cup chopped cilantro, for garnish

How To Make chiles rellenos

Step 1

Preheat oven to 350ºF.

Step 2

In a large skillet over medium heat, heat oil and add onions. Sprinkle sea salt and sauté for 1 minute. Add red peppers and sauté them for 1 minute before adding jalapeño peppers; sauté for 2 minutes.
Step 3

Add chorizo and cook for 2 minutes, stirring constantly.
Step 4

Add pressed garlic and sauté for 1 minute.
Step 5

Add corn kernels, black beans, hot sauce, ground cumin, ½ teaspoon salt and freshly ground black pepper; stir until nicely blended.
Step 6

Add 1 cup of cheese and stir to incorporate into the mixture; taste and adjust if necessary. Remove from the heat.
Step 7

Sitting on a baking sheet lined with foil, fill the prepared poblano peppers with chorizo mixture trying to leave as much liquid as possible behind.
Step 8

Add Panko breadcrumbs on top (about 1 tsp. per pepper) followed by cheese, covering the entire surface (about ¼ cup per pepper).
Step 9

Transfer them to the preheated oven and bake for 40 minutes or until the peppers are tender.
Step 10

Remove from the heat and let them cool off for about 5 minutes.
Step 11

Spread some Salsa Verde on serving plates.
Step 12

Place 2 peppers on the sauce, drizzle on some crema and sprinkle with chopped cilantro.
Step 13

To view this great Mexican dish on YouTube, click on this link >>> https://youtu.be/_ipjauQlngw
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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