Chiles Rellenos, De Queso O Carne

By Abigail García

This recipe can be made with a meat or cheese filling — either way it’s easy and simple to assemble and a great weekday dinner. It’s also a healthier and cleaner version of the typical fried Chile Relleno recipes most of us are familiar with.

Yields 6 Servings

Ingredients:

• 6 poblano peppers
• 1 pound ground beef (or half pork and half beef) or, if using just cheese, 8 oz Monterey Jack
• 6 plum tomatoes diced
• 1/4 cup roughly chopped onion
• 1 clove of garlic
• 1 teaspoon Maggi sauce (or soy sauce)
• 1 medium diced potato
• 3 diced carrots
• 1/2 cup minced green olives
• 1/4 cup peas
• 2 teaspoons white vinegar

Directions:

• Roast tomatoes in an oven at 400ºF for about 15 minutes.
• Once cool, put in a blender with 1/4 cup water, together with the onion and garlic. Blend until smooth.
• In a medium pan, heat 2 tablespoons of oil and brown the meat (if using), breaking up big pieces.
• Add salt and pepper -about 1/4 teaspoon each, and the “Maggi” -or soy sauce and cook on medium heat for about 8-10 minutes or until the meat is browned.
• Add the pureed tomatoes, carrots, olives, potato, and peas. Simmer for 20 over medium heat, until everything is thickened.
• Meanwhile, grill the Poblano peppers on the stove or roast them in the oven, 400ºF for 15-20 minutes. Then put them in a plastic bag and close tight. After 10 minutes peel them and take out the seeds, being careful of not breaking them.
• Once they are clean, boil them in salted water and 2 teaspoons of white vinegar for 5 minutes. Drain and dry them with a paper towel.
• Stuff the peppers with the ground beef mix or with cheese and serve.

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