Chiles de la Sierra Rellenos

Ingredients

• 6 large poblano peppers 6 large poblano peppers
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) melted cheese (such as Monterey Jack or Oaxaca) 200g (7 oz) melted cheese (such as Monterey Jack or Oaxaca)
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/2 onion, chopped 1/2 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• 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, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool slightly.
2. 2.
   While the peppers are cooling, prepare the meat filling. In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef and pork to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
4. 4.
   Stir in the cumin powder, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside.
5. 5.
   Carefully peel the charred skin off the roasted peppers, making sure to keep the peppers intact. Make a small slit lengthwise on each pepper and remove the seeds and membranes.
6. 6.
   Stuff each pepper with a generous amount of the meat filling, then top with melted cheese. Close the slit by pressing the edges together.
7. 7.
   In a blender, combine the diced tomatoes, chopped onion, minced garlic, chili powder, and salt. Blend until smooth.
8. 8.
   Pour the tomato sauce into a baking dish and place the stuffed peppers on top. Cover the dish with aluminum foil and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let the peppers cool slightly. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Poblano peppers — To easily remove the charred skin, place the roasted peppers in a plastic bag for a few minutes to steam. This will loosen the skin, making it easier to peel off.
• Ground beef and pork — Opt for lean cuts of meat to reduce the fat content in the filling.
• Melted cheese — Experiment with different types of cheese such as Chihuahua, Queso Fresco, or even a blend of cheeses for added flavor.

Tips & Tricks

• If you prefer a spicier version, you can add some diced jalapeños or serrano peppers to the meat filling.
• For a healthier twist, you can bake the stuffed peppers instead of frying them.
• If you're short on time, you can use store-bought tomato sauce instead of making it from scratch.
• Serve the Chiles de la Sierra Rellenos with a dollop of sour cream or guacamole for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Chiles de la Sierra Rellenos hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh cilantro. The vibrant colors of the peppers and the rich red sauce will make for an enticing presentation.