| Learn how to make chiles rellenos at home with this easy video recipe. Stuffed poblano peppers with cheese. Subscribe at www.youtube.com Beef picadillo filling recipe at hilahcooking.com INGREDIENTS * 4 poblano chiles * 8 ounces cheese (Asadero, Oaxaca, Monterey jack, Muenster) * 2 eggs * 1 teaspoon vegetable oil * 1/2 large onion, sliced thinly into half-circles * 1 clove garlic, minced * 4 cups tomato sauce (1 pound fresh tomatoes pureed, or canned sauce) * 1 bay leaf * Salt and Pepper * Oil for frying (about a 1/2″ deep, 2-3 cups of oil) INSTRUCTIONS Wash the peppers well. Roast the peppers over an open flame or under the broiler for about 2 minutes on each side until thoroughly blackened. As each is roasted, place in a large bowl and cover them with a plate. Let them steam together in their own heat while you begin the sauce. Heat the teaspoon of oil in a saucepan and saute the onions over medium heat for about 5 minutes or until softened and beginning to brown. Add the garlic, tomato, and bay leaf. Stir. Salt and pepper to taste. Bring to boil, then simmer while you prepare the chiles. By now the peppers should be well-steamed and soft. Gently rub the blackened skins off with a paper towel, you don't want to tear the pepper. Cut a slit from the stem end down about 2/3 of the way. Use a paring knife to cut out the little cone of seeds under the stem, or leave it in if you like it spicy! Cut the cheese into 16 rectangles and put two in each pepper. Set aside. Separate ... |
