By: Chef Laura Bonicelli
My version of Chili Rellenos uses charred poblano peppers stuffed with a mixture of cheeses, herbs, and seasonings. I bake the Rellenos in a simple tomato sauce that takes on the poblano peppers’ subtle smokey heat.
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about Fire Charred Chili Rellenos
I had my first Chili Rellenos in Mexico. We stayed at a friend’s house in Playa del Carmen and hired a local cook to make us a traditional meal. This experience was before I started cooking professionally; I didn’t realize I was researching the future. She brought in all of the ingredients, sauteed the poblanos, stuffed them with seasoned cheese, and popped them in the oven. She served them with simple rice and beans. It was delicious and done in about 45 minutes.
putting Fire Charred Chili Rellenos together
Back in the states, I ordered Chili Rellenos in Mexican restaurants several times. The poblanos were always dipped in a batter and fried. They tended to be heavy and greasy; much more about the batter than the pepper and filling. I decided to write my recipe with a respectful nod towards the Chili Rellenos we had in Mexico and the cook that made them.
I start with charring the peppers for my Chili Rellenos on my stovetop (open flame). The cook in Mexico didn’t do that, but I love charred peppers. The combination of cheese was a mystery, so I made up my own. I knew she used cumin and oregano in the mix, so that was a given.
I remember being surprised that our Mexican cook used an unseasoned can of tomato sauce for her Chili Rellenos sauce. I didn’t realize how quickly, literally only 15 minutes in the oven, the sauce would take on the flavor of the poblanos.
Eat well and have fun!
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Step by Step Instructions
Charred Chili Rellenos
Ingredients
- 1 1/2 cups ricotta
- 2/3 cup crumbled feta or queso blanco -- plus extra for topping
- 2/3 cup grated sharp cheddar
- 2 tablespoons minced cilantro
- 2 tablespoons minced oregano
- 1 clove garlic -- minced
- 1 teaspoon ground cumin
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- 6 poblano chili peppers -- keep tops on; slit open down one side and remove seeds
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- 1 28- ounce can tomato sauce
- cilantro leaves
Instructions
- Preheat the oven to 350º F.
- Combine the ricotta, feta or queso blanco, cheddar, cilantro, oregano, garlic, and cumin.
- Char the peppers on a stovetop burner open flame or grill until they are blackened and limp. Cool in a saran-covered bowl. Remove most of the blackened skin.
- Coat a pan with cooking spray and cover with a layer of the tomato sauce.
- Fill the poblanos with the filling and place them in a baking dish. Add more sauce to cover and break the extra feta or queso blanco over the top. Bake until the filling is very hot, about 15 minutes.
- Serve with the cilantro leaves sprinkled on top.
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Nutrition
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