Recipe Index

Ingredients

• 4 large poblano or Anaheim chiles
• 1 tbsp olive oil
• Salt, to taste
• 1 lb ground beef (or shredded chicken)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded Monterey Jack or mozzarella cheese
• 2 tbsp olive oil
• 1 tbsp flour
• 1 can (15 oz) tomato sauce
• ½ tsp cumin
• ½ tsp oregano
• Salt and pepper, to taste
• 1 cup shredded cheddar or Mexican blend cheese

Method

1. Heat the oven to 425°F. Brush the chiles lightly with olive oil and roast them for 15–20 minutes, turning occasionally, until the skins blister.
2. Move the chiles to a bowl, cover, and let them steam for 10 minutes, then peel off the skins and remove the seeds.
3. Brown the ground beef in a skillet, then add the onion, garlic, cumin, chili powder, smoked paprika, salt and black pepper. Stir in the Monterey Jack until it melts into the filling and set it aside.
4. For the sauce, heat the olive oil in a saucepan, whisk in the flour and cook it briefly, then add the tomato sauce, cumin, oregano, salt and pepper. Simmer 5–7 minutes until slightly thickened.
5. Spread half the sauce in a baking dish. Stuff each chile with the beef mixture, lay them in the dish, and pour the remaining sauce over the top.
6. Scatter the cheddar or Mexican blend over the chiles and bake at 375°F for 25–30 minutes, until the cheese is bubbly and golden.
7. Rest the rellenos briefly and serve them in their sauce, with cilantro or a dollop of sour cream if you like.

Prep: 25 min | Cook Time: 30 min | Total: 55 min | Servings: 4 · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data