Chile Relleno with a Twist

Ingredients

In this adapted version, we incorporate ingredients commonly found in the Cuisine of the Americas, such as black beans and corn, to add a unique twist to the traditional Chile Relleno. The flavors are enhanced with a zesty tomato sauce, giving the dish a tangy kick. Additionally, we use a blend of cheeses to create a gooey and melty topping that perfectly complements the stuffed peppers. We alse have the original recipe for Chile relleno, so you can check it out.

• 4 large poblano peppers 4 large poblano peppers
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 cup (160g) cooked black beans 1 cup (160g) cooked black beans
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (120g) shredded Monterey Jack cheese 1 cup (120g) shredded Monterey Jack cheese
• 1/2 cup (60g) shredded cheddar cheese 1/2 cup (60g) shredded cheddar cheese
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 23g, 5g
• Protein: 34g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast them for about 15 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool slightly.
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. 3.
   Stir in the cooked black beans, corn kernels, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
4. 4.
   Carefully make a lengthwise slit in each roasted poblano pepper and remove the seeds and membranes. Stuff each pepper with the beef and bean mixture.
5. 5.
   In a separate saucepan, heat the tomato sauce over medium heat until warmed through. Pour the tomato sauce over the stuffed peppers.
6. 6.
   Sprinkle the shredded Monterey Jack and cheddar cheese over the top of the peppers.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Poblano peppers — To easily remove the skins after roasting, place the peppers in a plastic bag for a few minutes to steam. This will loosen the skins, making them easier to peel off.
• Ground beef — Choose lean ground beef for a healthier option. You can also substitute ground turkey or chicken for a lighter alternative.
• Tomato sauce — Opt for a low-sodium tomato sauce to control the salt content of the dish.
• Monterey Jack cheese — For a spicier twist, use pepper jack cheese instead of Monterey Jack.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar garnish.

Tips & Tricks

• To save time, you can prepare the beef and bean mixture in advance and refrigerate it until ready to use.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the beef and bean mixture.
• Serve the stuffed peppers with a dollop of sour cream or guacamole for added creaminess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Experiment with different types of cheese for the topping, such as queso fresco or pepper jack, to add your own twist to the dish.

Serving advice

Serve the Savory Stuffed Peppers as a main course accompanied by a side of Mexican rice and a fresh green salad. The combination of flavors and textures makes for a satisfying and complete meal.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh cilantro leaves. The vibrant colors of the peppers and the melted cheese on top create an enticing visual appeal. Serve with the tomato sauce drizzled over the peppers for an appetizing presentation.