Chile Relleno

Stuffed Chile Pepper(s)

I never had Chile Relleno in restaurants but heard about it for some time. Last night I decided to stuff Poblano peppers myself for the first time.

Stuffed Bell Peppers are quite easy to make. Poblanos are different because they don't sit nicely but lay on their sides. For Mexican Chile Relleno the chiles are roasted first. But for my dish, I was too lazy to do that first. I cooked the filling, stuffed the peppers and then roasted the whole thing for 30 minutes. They turned out pretty good. (John had a cold, so I didn't make it spicy at all.)


Ingredients

4 medium Poblano Chiles (I only had 3 but the fillings were enough for 4)
your favorite salsa
some oil

Fillings:

1 medium onion, diced
2 cloves garlic, minced
1 medium portabella mushroom, diced
2 small basc pears, diced
1 pound of ground turkey (I can't remember, could only be 0.75 pound)
some salt, black pepper, cumin, paprika, 5 spice powder, cinnamon, ground coriander

2 slices dried white bread, cut into small cubes
some graded cheese

Cook the fillings until done. Add bread cubes to absorb the sauce, add cheese. The melting cheese should make everything stick together thus easy to stuff without falling apart.

Stuff the peppers and brush some oil on the skins of the peppers. 350 F roast for 30 minutes. Better turn sides once. Maybe total 35 minutes. Peel the blistered pepper skins then serve with salsa.