Chiles Rellenos en Salsa (Skillet Stuffed Poblanos in Tomato Salsa)

Chiles Rellenos en Salsa (Sklliet Stuffed Poblanos in Tomato Salsa)

Chiles Rellenos en Salsa (Sklliet Stuffed Poblanos in Tomato Salsa)

This recipe for Chiles Rellenos en Salsa comes together fairly quickly compared to the traditional relleno covered in an egg batter. No mixing bowls and no frying makes for a lighter version of of those roasted and stuffed poblanos that I enjoy so much. This is a great make ahead recipe as well. Prepare as directed, adding stuffed poblanos to the skillet filled with salsa. Let cool at room temperature, cover and chill for a day or two before warming in a preheated oven for 45 minutes. And if there are only two of you, like in my family, then you will be set with leftovers for the next day. Want a knock out chile relleno burrito casserole for your next game night? Take a large burrito-size tortilla, add beans, cheese and chile relleno. Roll as tight as you can and top with the salsa from recipe in a baking dish, top with more cheese. Bake in preheated oven until warm through and cheese has melted.   

 

Yields 4 servings

Ingredients:

4 large poblano peppers

For the Picadillo:
1 pound lean ground beef, pork or chicken
Salt to taste
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano, crushed
1/3 teaspoon chipotle powder
1/2 medium white onion, diced, reserve the other half for salsa
2 cloves garlic, minced
1 small orange or yellow bell pepper, diced small
1 chayote squash or summer squash, diced small (1 full cup)
1 cup cooked, diced potato
Zest and juice of 1 lime
1 tablespoon Maggi sauce or Worcestershire
1 tablespoon masa harina or all-purpose flour (for thickening)
1/3 cup water

*This picadillo recipe is good for up to 6 medium poblanos

Tips~ Make-ahead cooked potato. To prep the potato for your recipe, you could bake the whole Russet potato until fork tender or you could peel and dice the raw potato and cook it in boiling, salted water until fork tender.

Tips~ Make-ahead cooked potato. To prep the potato for your recipe, you could bake the whole Russet potato until fork tender or you could peel and dice the raw potato and cook it in boiling, salted water until fork tender.

For Tomato Salsa:
1 1/2 pounds Roma or vine-ripened tomatoes
2 serrano peppers, stems removed (if you want to keep with the smoky flavors, you could add 2 chipotles in adobo instead of the serranos when you get ready to blend the salsa)
Remaining half of white onion
2 cloves garlic
1 teaspoon chicken bouillon granules
1/3 teaspoon pepper
Salt to taste

You will also need:
1/2 cup queso fresco, crumbled
1 jalapeño pepper, seeded and minced
1/4 cup green onions, sliced
1/4 cup cilantro, chopped

Tips~ For a vegetarian version, fill with roasted chayote squash, bell peppers, corn, black beans, cooked quinoa and cheese.

Tips~ For a vegetarian version, fill with roasted chayote squash, bell peppers, corn, black beans, cooked quinoa and cheese.

Directions:

1. Preheat broiler on high for 5 minutes. Transfer the poblanos to a baking sheet and broil for 15 to 18 minutes, or until skins have blistered, turning halfway through cooking time. Remove from oven and transfer to a plastic storage bag to cool and steam.

2. Preheat a heavy skillet to medium/high heat for a few minutes. Add the ground meat of choice. Use a flat-edged wooden spoon to break up the meat. Season to taste with salt, I usually start with just 1/2 teaspoon. Add the pepper, smoked paprika, garlic powder, cumin, 1/2 teaspoon oregano and 1/3 teaspoon chipotle powder. Cook until meat is nicely browned.

3. In a medium pot, add all of the ingredients for the tomato salsa. Cover with water, bring to a boil, reduce to a simmer and continue cooking for 15 minutes. Remove from heat.

4. To the ground meat, add the onions, garlic, bell pepper and chayote. Stir well to combine and cook for 5 minutes. Add the cooked potato, zest and juice of lime, Maggi sauce and water. Sprinkle tha masa harina evenly over the top of meat, then stir well to combine. Taste for salt and continue cooking until the sauce thickens and reduces. Cover and set aside. Remove blistered skins from poblano peppers. Cut open on one side and clean out the seeds and membranes.

1/3 teaspoon pepper and salt to taste. Blend on high until smooth. Preheat 2 tablespoons of olive oil in a skillet to medium heat for 2 minutes. Add the salsa from blender to the hot skillet. Cover and reduce heat to a simmer. Fill each pepper generously with picadillo and carefully place in warm, simmering salsa open side up. Sprinkle tops of rellenos with queso fresco. Cover with lid and cook just until cheese melts. Garnish with jalapeño, green onions and cilantro. Serve with rice, beans and warm tortillas.

Tips~ What I love about meals like this is that you can prepare them ahead of time. Just warm them in the oven, garnish with fresh ingredients — and presto! — sit down to eat.

Tips~ What I love about meals like this is that you can prepare them ahead of time. Just warm them in the oven, garnish with fresh ingredients — and presto! — sit down to eat.

Skillet Stuffed Poblanos in Tomato Salsa

Skillet Stuffed Poblanos in Tomato Salsa

 

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