Chiles Rellenos Recipe • A Mexican Favorite! | Club Foody

 

I’ve been doing this for over 35 years and I’m not about to stop! Since my early 20s’, when ever I go to a restaurant, I have to try something new… it can be an appetizer, a main course, dessert or even a cocktail 🍹. It makes the experience more interesting especially being a foody! Unfortunately, there’s less to choose from after all these years…
 
The same applies when we travel 🛫. Not only is it a delicious way to integrate with the culture but also nice to discover new ingredients, seasonings, and so on. I think of Chicken Tortilla Soup, Pozole, Enchiladas, Elote, Tostadas, Mole, Tamales, Guacamole, Chilaquiles, Tacos al Pastor, Huevos Rancheros, and many more including this one… Chiles Rellenos!
 
Originating in the city of Puebla, this dish is unbelievably tasty 😋! Made with vegetables, chorizo, corn kernels, black beans, cheese, etc. along with other seasonings, and then loaded in poblano peppers, this is a recipe I enjoy all year round but more so during the summer time.
 
I’ve had it a few times in Mexico and not once, was it prepared the same way. It’s like Meatloaf… from one family to another, the recipe always changes a bit. One thing I don’t do with my Chiles Rellenos is to cover the peppers with an egg batter and then fry them. I’d rather omit the batter and simply bake them. They’re still very flavorful but also healthier 💚!
 
When push comes to shove and I don’t have time to make my homemade Chorizo Sausage, I buy it at my supermarket. I simply remove the casings and cut the meat into very small pieces. If there’s ground, it’s even better!
 
Cheese 🧀 is another story. Unless I go to the states to buy my cheese, I never see Queso Fresco nor Cotija cheese here in my neighborhood. My next option is to use sharp white Cheddar Cheese. If you’re luckier than me, you should go with either Mexican cheese. The difference between those two is Cotija cheese has a firmer texture and drier while Queso Fresco is softer and moister. When it comes to the flavor, Queso is very mild whereas Cotija is salty. It’s just a matter of preference.
 
Because I don’t use an egg batter and fry the poblano peppers, I use breadcrumbs to create a bit of crunch and honestly, it’s quite nice! I also cover them with cheese before baking them – my nickname is Minnie Mouse for a reason, lol!
 
When it’s time to serve them, I spread my Salsa Verde on serving plates. I find it’s a great combination. On the other hand, you can also use Fire Roasted Salsa or Pico de Gallo… why not! For the finishing touch, I drizzle on some crema but sour cream works just fine and some chopped cilantro… oh my!
 
Chiles Rellenos is an amazing recipe! Stuffed with a gorgeous chorizo filling, this is a healthy version 💚 to enjoy this traditional Mexican dish! Do what I do and try something new… it’s a fun way to discover different cultures by tasting their food…
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
– Mexican Rice
– Caesar Salad
– Agua de Jamaica
– Breakfast Burritos
– Pickled Jalapeños
– Grilled Fish Tacos
– Easy Chicken Quesadillas
and for even more International recipes 🌎, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/chiles-rellonos/

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