Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies
Poblano Chili Rellenos Recipe is a delicious appetizer, that will simple leave you asking for more. These chillies are stuffed with cheese and herbs and then served with a drizzle of homemade tomato sauce.
Poblano Chili Rellenos is a Mexican dish that is served by deep-frying cheese stuffed poblano chili in a simple batter. Poblano is a variety of chili which is mild in taste. The stuffing inside the chili can be of the different variety, from mixed vegetables to cheese.
To provide the healthy twist to this recipe, we baked this chili without dipping in the batter. Poblano Chili Rellenos can be served on its own as a party appetizer or stuff inside the taco shells and tortilla wraps along with salad for a Mexican dinner.
Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.
If you are looking for more Appetizer here are some:
10 M
40 M
50 M
4 Servings
Ingredients
- 4 Poblano Chillies , or (6 large bajji chilli or green bell peppers) For the Stuffing
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion , finely chopped
- 2 cloves Garlic , minced
- 1 cup Cheddar cheese , or paneer grated
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Black pepper powder
- 1/4 teaspoon Tarragon
- 1/2 teaspoon Dried oregano For the outer layer
- 2 tablespoon Gram flour (besan)
- 1 Whole Egg For the tomato sauce
- 3 Tomatoes , boiled
- 2 cloves Garlic
- 1 tablespoon Tomato Ketchup
- 1 teaspoon Sugar
- 1 tablespoon Red Chilli flakes
- 1 teaspoon Dried oregano
How to make Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies
To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli. Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting. Roast the chili till the out skin gets charred marks. Turn off the heat and keep the chili aside to cool down.
Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh. Slit the chilis vertically halfway and remove the seeds. Keep aside. The next step is to prepare the filling.
To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.
Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper. Add the sauteed onions and garlic into the mixture. Check the salt and spices and adjust to suit your taste.
Preheat your oven at 350 F (180 C). Line a baking sheet with parchment paper or grease with little oil.
Next using a teaspoon stuff the filling inside the roasted chilis. Top the stuffed chilies generously with the stuffing
Beat in the gram flour and the egg in a separate bowl till it forms a thick paste. Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
Bake in the oven for 15 - 20 minutes or until cheese is melted. In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.
Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away. You can adjust the consistency based on your needs.
Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.
Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.
