One of my favorite Mexican dishes is Beefy, Cheesy Chile Rellenos and I often rate a Mexican restaurant based on how good theirs are. You can find them stuffed with anything from cheese to meat and even with a savory mixture of vegetables. But, traditionally they are dredged in some sort of flour mixture or batter and fried. My recipe twist is to just char the peppers and give them a nice roasted flavor rather than frying them. Then I stuff them with a flavorful filling loaded with lots of lean ground beef and a green chile cheese sauce.
Beefy, Cheesy Chile Rellenos
Recipe type: Main Dishes
Cuisine: Tex-Mex
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 6 Poblano Peppers
- 1½ lbs. lean ground beef
- 1 Tablespoon Extra Virgin Olive Oil
- 1 tsp salt
- ½ tsp black pepper
- 1 large yellow onion, chopped
- 1 Tablespoon Chile in Adobo Sauce
- 2 Tablespoons Chile Powder
- 2 tsp ground cumin
- 1 Tablespoon sugar
- 1 can Mild Red Enchilada Sauce
- 4 Tablespoons Butter
- ¼ cup all purpose Flour
- 2 cups milk
- 1-8 oz package shredded or crumbled Mixed Mexican Cheese
- 1-4 oz can chopped Green Chiles
- ½ cup (2 oz) Sharp Cheddar Cheese, shredded
- 2 green onions, sliced
Instructions
- Cut the tops off of the Poblano Peppers and clean out seeds and membranes
- Place on a baking sheet that has been sprayed with cooking spray or coated with a tsp of olive oil
- Place oven rack or shelf in oven 6 inches from top. Preheat the oven to broil. Broil the peppers for 15-20 minutes, turning until all sides are charred and peppers are soft
- Remove from oven and place in a plastic ziploc or paper bag for 10 minutes. Remove peppers from bag and peel the charred skins off. Place peppers on a plate. Set aside to cool
- Heat a large frying pan over medium heat. Add olive oil. Add chopped onion and cook for 5 minutes until translucent
- Add ground beef, salt and pepper and cook for 5-7 minutes until browned
- Add chile powder, cumin, adobo sauce, and sugar. Cook for 2-3 minutes. Add ¼ cup enchilada sauce and cook for 5 more minutes until sauce is reduced. Turn off heat and set aside
- In a separate sauce pan, melt butter over medium heat
- Whisk in flour. Cook until mixture bubbles. Cook for 1 minute, whisking constantly.
- Heat milk in the microwave for 1-1½ minutes but do not boil
- Slowly pour heated milk into butter and flour mixture. Cook until thick and bubbly about 1-2 minutes. Season with salt and pepper to taste
- Remove from heat and stir in shredded Mexicn cheese. Stir until melted. Stir in chopped green chiles. Mix half of cheese sauce into ground beef mixture
- In a 7" by 11" baking pan, pour half of remaining enchilada sauce
- Stuff Poblano peppers with beef and cheese mixture. Make sure filling goes all the way to the bottom tip of the pepper. Place in baking dish
- If the pepper splits when stuffing, just fill and place split side down in the baking dish
- Pour remaining enchilada sauce over peppers and finish by topping with remaining cheese sauce, and the shredded cheddar cheese
- Bake for 20-25 minutes until bubbly
- Garnish with green onions
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