Savory Beef Chiles Rellenos: A Flavor-packed Mexican Classic

Ingredients

  • 4 large poblano peppers
  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 can (16 oz) tomato sauce
  • 1/4 cup chopped fresh cilantro, for garnish

Steps and instructions

  1. Preheat your oven to 375°F (190°C). Arrange the poblano peppers on a baking sheet and roast for about 20-25 minutes until the skins are well blistered.
  2. Once peppers are roasted, place them in a plastic bag to steam for about 10 minutes. When cool enough to handle, gently peel off the skins.
  3. Make a small slit in the side of each pepper and carefully remove the seeds and veins, keeping the peppers whole.
  4. In a large skillet, cook the ground beef and onion over medium heat until meat is no longer pink. Add the garlic, cumin, chili powder, salt, and black pepper. Cook for a further 2-3 minutes.
  5. Stir in half of the Monterey Jack and cheddar cheeses to the beef mixture. Allow it to melt and then remove from heat.
  6. Carefully stuff each pepper with the beef and cheese mixture. Close the slit with a toothpick to keep the stuffing inside.
  7. In a shallow bowl, beat the eggs. Place the flour in another shallow bowl. Dip each stuffed pepper in the flour, then in the egg.
  8. Heat the vegetable oil in a large skillet. Fry the peppers in oil until golden brown. Remove and drain on paper towels.
  9. Pour the tomato sauce into a baking dish. Arrange the fried peppers on top of the sauce.
  10. Sprinkle with the remaining Monterey Jack and cheddar cheese. Bake in the preheated oven for about 15 minutes, or until cheese is melted and bubbly.
  11. Garnish with fresh cilantro before serving.

Tools for making

  • Baking sheet - Used for roasting the poblano peppers in the oven.
  • Plastic bag - Used to steam the roasted peppers and facilitate easy removal of the skins.
  • Skillet - Used for cooking the ground beef, onion, and spices.
  • Toothpicks - Used to secure the stuffed peppers and keep the filling inside.
  • Shallow bowls - One for flour and one for beaten eggs, used for coating the stuffed peppers.
  • Large skillet - Used for frying the peppers in oil until golden brown.
  • Baking dish - Used for arranging the fried peppers on top of the tomato sauce and melting the cheese in the oven.
  • Paper towels - Used for draining the fried peppers and removing excess oil.

Recipe variations

  • Use ground turkey or chicken instead of beef for a lighter option.
  • Replace the all-purpose flour with cornmeal or almond flour for a gluten-free version.
  • Try using different types of cheese such as Pepper Jack, Colby, or Queso Fresco.
  • Add diced jalapenos or green chilies to the beef mixture for an extra kick of heat.
  • For a vegetarian version, replace the ground beef with cooked quinoa or black beans.
  • Experiment with different fillings such as corn, diced tomatoes, or sautéed mushrooms.
  • Instead of frying the peppers, try grilling or baking them for a healthier alternative.
  • Serve the stuffed peppers with a side of rice, guacamole, or sour cream for added flavor.
  • For a spicier version, sprinkle some crushed red pepper flakes or hot sauce on top before baking.
  • Add a layer of enchilada sauce or salsa verde to the baking dish before arranging the stuffed peppers for extra moisture and flavor.

Recipe overview

Get ready for a comforting, flavorful dish with this Beef Chiles Rellenos recipe. This recipe takes hearty ground beef, aromatic spices, and creamy melted cheese, all stuffed into a tender, roasted poblano pepper for a rich and satisfying meal. The stuffed peppers are then fried to golden perfection and baked in a tomato sauce for an extra layer of flavor. Topped off with even more cheese and a garnish of fresh cilantro, these Beef Chiles Rellenos are a treat for the senses. The process involves roasting, stuffing, frying, and baking, but don't be deterred - each step is straightforward and well worth the effort. The end result is a dish that's impressive and delectable, sure to be a hit with family and friends.

Common questions

  1. Can I use a different type of pepper?
    Yes, you can use Anaheim peppers or bell peppers as a substitute for poblano peppers.
  2. Can I use ground turkey instead of beef?
    Absolutely! Ground turkey can be used as a leaner alternative to ground beef.
  3. Is there a vegetarian version of this recipe?
    Yes, you can replace the ground beef with cooked quinoa, black beans, or a mix of sautéed vegetables for a vegetarian version.
  4. Can I make this recipe ahead of time?
    Yes, you can prepare the stuffed peppers ahead of time and refrigerate them. Fry and bake the peppers just before serving for the best results.
  5. Can I freeze the leftovers?
    Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
  6. What can I serve with Beef Chiles Rellenos?
    Beef Chiles Rellenos can be served with Mexican rice, refried beans, guacamole, and a side salad for a complete meal.

Serving dishes and utensils

  • Baking Sheet - Used for roasting poblano peppers in the oven.
  • Plastic Bag - Used to steam the roasted peppers and facilitate easy removal of skins.
  • Skillet - Used for cooking the ground beef, onion, and spices.
  • Toothpicks - Used to secure the stuffed peppers and keep the filling intact during frying.
  • Shallow Bowls - Used for dipping the stuffed peppers in flour and beaten eggs.
  • Large Skillet - Used for frying the stuffed peppers until golden brown.
  • Baking Dish - Used for baking the peppers with tomato sauce and cheese.
  • Paper Towels - Used for draining the fried peppers and removing excess oil.

Origin stories

Chiles Rellenos, literally meaning "stuffed peppers", has its roots firmly planted in the culinary traditions of Mexico. The dish, originally crafted by Puebla nuns in the 16th century, was said to be an offering to a visiting archbishop. The nuns, having little to serve, cooked the peppers that were available from their convent garden and stuffed them with a mixture of shredded meat. The dish was an instant success and quickly embedded itself in the heart of Mexican cuisine. Today, Chiles Rellenos can be found with a variety of fillings, including our version that includes beef and a blend of delicious cheeses. This dish is a testament to the resourcefulness and culinary creativity of its creators and continues to be a beloved part of Mexican cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.