Chile Rellenos is a primary Mexican dish that originated in Puebla. The term no ifs ands or buts means stuffed chili and is typically made from fresh poblano peppers. In place of a poblano pepper, a Hatch green chili, pasilla, jalapeno chili pepper, Ahaheim, or ancho chili can be used. The dish is normally made by battering a skinless pepper and stuffing it with picadillo meat or cheese. The stuffed pepper is then covered with a red sauce. Picadillo meat can be made of diced pork, nuts, and raisins or seasoned with canella. The pepper is covered with corn masa flour or an egg batter before frying.
During Lent, beef, pork, and poultry are avoided by Catholics on Ash Wednesday, Holy Thursday, Fridays and Good Friday. Because of this, chile rellenos can be made stuffed with tuna, cheese, separated maize grains, other seeds, sliced vegetables or a compound of all of these.
Simple Salad Recipes
How To Roast, Peel And Seed Poblano Chiles
In order to prepare chile rellenos, the peppers need to be roasted, peeled, and seeded. In order to roast the peppers, place them on a broiler pan and place in oven. Broil peppers until the skins are charred or covered with black blisters. Be sure to turn them occasionally. Place chilies in resealable plastic bag and seal the bag. Let the chilies stand for 10 minutes. Remove from bag and Remove peels. Be extra just not to break the skins. To Remove the seeds, make a vertical cut in each chili and Remove the small clump of seeds attached to the base of the chili.
Chiles Rellenos With Sweet Picadillo
This recipe uses poblano chilies which can normally be found in your grocery store. This recipe serves 6 population with a pepper each. The picadillo features a compound of ground beef, raisins, and almonds. You can prepare these chile rellenos in advance, if needed, by making ready as directed and refrigerating up to 24 hours. When you get ready to serve, pop them in the oven covered for 20 minutes or until heated all the way through.
This dish can be topped with sour cream, shredded cheese, and pico de galo. Guacamole makes a great side for this appetizing meal. Ground chicken, turkey, or pork can be replaced in place of ground beef. Low fat sour cream can be used in place of quarterly sour cream to cut down on fat and fat.
What You Need:
1 ½ pound lean ground beef 2 tablespoons zesty Italian salad dressing 1 8-ounce can of tomato sauce ½ cup toasted slivered almonds ¼ cup raisins 6 large roasted, peeled, seeded, and deveined poblano chilies ½ cup sour cream
How To Make It:
Preheat oven to 350 degrees. In a large skillet, brown meat and salad dressing while draining if necessary.
Stir in tomato sauce and bring to a boil. Stir in nuts and raisins. Simmer on medium-low heat for 10 minutes or until there is not any liquid remaining. Stir occasionally.
Spoon meat compound into chilies and place in a shallow baking dish. Cover dish with foil and bake for 10 minutes or until heated through.
Serve topped with sour cream.
Easy Mexican Recipe: Chile Rellenos
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