Pages

Tuesday, January 8, 2013

Chile Rellenos with Ranchero Sauce

Yesterday I posted a recipe for ranchero sauce.  Today's recipe is for the chile rellenos!  They are simple and delicious.  Needless to say a little more low carb friendly than most without no crust on them.  They are simply stuffed, sauced, a sprinkle of jack cheese and baked for 20 minutes.





Wash and lightly oil the poblano peppers and place on a baking sheet.  Roast under the broiler for 10 minutes, turning as the skin blackens on the peppers.  


Then remove from the oven and place peppers in a paper sack and turn the top of the bag over a couple of times to seal the top.  Let peppers rest for 15 minutes.  Remove from the bag and peel the skin off the peppers.  Make a slit from the top of the pepper to the bottom and gently open up the peppers and remove the seeds.


Place olive oil in a large skillet over medium high heat and sauté the onions until translucent.  Add in garlic until fragrant, about 1-2 minutes.  Throw in the lean ground beef along with the cumin, chili powder, salt and pepper.  Cook meat, stirring until completely browned.  Drain and set aside.



Place skinned and deseeded peppers on an oiled baking sheet.
Put 1 tablespoon of jack cheese on each pepper then top with the browned meat (as much as you can get into each pepper).  Fold over the sides of the peppers to make them look whole again.  Top each stuffed pepper with Ranchero sauce, (as much as little as you want).
Sprinkle the top of each relleno with another tablespoon of jack cheese.  Place in a pre-heated 350 degree oven for 20 minutes or until cheese is melted.  



Happy Eating!


The Recipe:

Chile Rellenos



4 Poblano peppers, roasted and deseeded

1 tablespoon of olive oil
½ cup chopped sweet onion
1 ½ lbs. Lean ground beef
2 cloves garlic chopped
3/4 teaspoon cumin
1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup of Monterrey Jack cheese

Wash and lightly oil the poblano peppers and place on a baking sheet.  Roast under the broiler for 10 minutes, turning as the skin blackens on the peppers.  Then remove from the oven and place peppers in a paper sack and turn the top of the bag over a couple of times to seal the top.  Let peppers rest for 15 minutes.  Remove from the bag and peel the skin off the peppers.  Make a slit from the top of the pepper to the bottom and gently open up the peppers and remove the seeds.

Place olive oil in a large skillet over medium high heat and sauté the onions until translucent.  Add in garlic until fragrant, about 1-2 minutes.  Throw in the lean ground beef along with the cumin, chili powder, salt and pepper.  Cook meat, stirring until completely browned.  Drain and set aside.

Place skinned and deseeded peppers on an oiled baking sheet.
Put 1 tablespoon of jack cheese on each pepper then top with the browned meat (as much as you can get into each pepper).  Fold over the sides of the peppers to make them look whole again.  Top each stuffed pepper with Ranchero sauce, (as much as little as you want).
Sprinkle the top of each relleno with another tablespoon of jack cheese.  Place in a pre-heated 350 degree oven for 20 minutes or until cheese is melted.  


Ranchero Sauce

2 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1 small roasted poblano pepper
4 medium tomatoes, skinless, grated
½ teaspoon cumin
½ teaspoon ground oregano
½ teaspoon chili powder
½ teaspoon of kosher salt
¼ teaspoon black pepper
2 cups of chicken stock

Roast the poblano under the broiler about ten minutes turning as it blackens.  Remove pepper and place in a paper bag with the top folded over for 15 minutes.  Remove blackened skin from the pepper.  Take out the seeds, remove stem and rough chop.

Place oil in a deep saucepan, sauté onions until translucent. Add in garlic, cumin, oregano and chili powder.  Cook until fragrant, about 5 minutes.  Add in the broth, tomatoes and poblano pepper.  Use liquid to deglaze the pan.  Season with salt and black pepper.  Bring liquid to a boil, and then reduce heat to low and simmer sauce for 45 minutes.  Using a stick blender, blend sauce until smooth.

Use this sauce over Chile Rellenos, Huevos Ranchero, and enchiladas to just as a salsa!

1 comment:

Louise said...

Wow Mary. These look great. I look forward to making these. I've always made ours using Anaheim Peppers but will try Poblano instead.

Cheers,
Louise

Add this Button

Related Posts Plugin for WordPress, Blogger...