Chiles Rellenos en Salsa and Mexican Rice

Chiles Rellenos en Salsa

WRITTEN BY SONIA MENDEZ GARCIA

Prep Time: 20 minutes Cook Time: 70 minutes Yields: 4 peppers

Ingredients

4 POBLANO PEPPERS LARGE

For the Picadillo

1 LB LEAN GROUND BEEF (YOU CAN ALSO USE PORK OR CHICKEN)

SALT TO TASTE

1/2 TSP PEPPER

1 TSP SMOKED PAPRIKA

1/2 TSP GARLIC POWDER

1/2 TSP CUMIN

1/2 TSP OREGANO CRUSHED

1/3 TSP CHIPOTLE POWDER

1/2 MEDIUM WHITE ONION DICED (RESERVE THE OTHER HALF FOR THE SALSA)

2 CLOVES GARLIC MINCED

1 SMALL ORANGE OR YELLOW BELL PEPPER, DICED SMALL

1 CUP CHAYOTE SQUASH OR SUMMER SQUASH, DICED SMALL

1 CUP POTATO COOKED AND DICED

1 LIME JUICED, PLUS ZEST

1 TBSP MAGGI SAUCE OR WORCESTERSHIRE

1 TBSP MASA HARINA OR ALL PURPOSE FLOUR, FOR THICKENING

1/3 CUP WATER

For the Tomato Salsa

1 1/2 LBS ROMA TOMATOES OR VINE-RIPENED TOMATOES

2 SERRANO PEPPERS STEMS REMOVED

1/2 WHITE ONION DICED

2 CLOVES GARLIC

1 TSP CHICKEN BOUILLON GRANULES

1/3 TSP PEPPER

SALT TO TASTE

Garnish

1/2 CUP QUESO FRESCO CRUMBLED

1/4 CUP GREEN ONIONS SLICED

1 JALAPEÑO PEPPER SEEDED AND MINCED

1/4 CUP CILANTRO CHOPPED

These chiles rellenos made in the skillet will save you time and produce a lighter version of the classic recipe. And you can get creative with the leftovers!

This recipe for chiles rellenos en salsa comes together fairly quickly compared to the traditional relleno covered in egg batter. No mixing bowls and no frying makes for a lighter version of these roasted and stuffed poblanos that I enjoy so much. Prepare as directed, adding stuffed poblanos to the skillet filled with salsa. Let cool at room temperature, cover and chill for a day or two before warming in a preheated oven for 45 minutes. And if there are only two of you, like in my family, then you will be set with leftovers for the next day.

Want a knockout chile relleno burrito casserole for your next game night? Take a large burrito-size tortilla, add beans, cheese and chile relleno. Roll as tight as you can and top with the salsa from this recipe in a baking dish, then top with more cheese. Bake in a preheated oven until warmed through and the cheese has melted.

For the tomato salsa,  if you want to keep with the smoky flavors, you could add 2 chipotles en adobo instead of the serranos when you get ready to blend the salsa. And if you want to try a vegetarian version, fill with roasted chayote squash, bell peppers, corn, black beans, cooked quinoa and cheese.

Directions

Poblanos

Preheat broiler on high for 5 minutes. Transfer the

poblanos to a baking sheet and broil for 15 to 18 minutes,

or until skins have blistered, turning halfway through

cooking time. Remove from oven and transfer to a plastic

storage bag to cool and steam.

Tomato Salsa

In a medium pot, add all of the ingredients for the tomato salsa. Cover

with water, bring to a boil, reduce to a simmer and continue cooking for 15

minutes. Remove from heat.

Picadillo

Preheat a heavy skillet to medium-high heat for a few minutes. Add the

ground beef or meat of your choice. Use a flat-edged wooden spoon to

break up the meat. Season to taste with salt; I usually start with just 1/2

teaspoon. Add the pepper, smoked paprika, garlic powder, cumin, 1/2

teaspoon oregano and 1/3 teaspoon chipotle powder. Cook until meat is

nicely browned.

To the ground meat, add the onions, garlic, bell pepper and chayote. Stir

well to combine and cook for 5 minutes. Add the cooked potato, zest and

juice of lime, Maggi sauce and water. Sprinkle the masa harina evenly over

the top of meat, then stir well to combine. Taste for salt and continue

cooking until the sauce thickens and reduces. Cover and set aside.

Remove blistered skins from poblano peppers. Cut open on one side and

clean out the seeds and membranes.

To Assemble

Add 1/3 teaspoon pepper and salt to taste. Blend on high until smooth.

Preheat 2 tablespoons of olive oil in a skillet to medium heat for 2 minutes.

Add the salsa from blender to the hot skillet. Cover and reduce heat to a

simmer. Fill each pepper generously with picadillo and carefully place in

warm, simmering salsa open side up. Sprinkle tops of rellenos with quest

fresco. Cover with lid and cook just until cheese melts. Garnish with

jalapeño, green onions and cilantro. Serve with rice, beans and warm

tortillas.

Chef Notes

For the picadillo, I recommend cooking the potato ahead of time. Bake the whole Russet potato until fork tender or peel and dice the raw potato. Then cook it in boiling, salted water until fork tender.

Restaurant-Style Mexican Rice

Serves 6 to 8

1 (28-ounce) can whole peeled tomatoes 

1 medium onion, peeled and roughly chopped

2 cups chicken stock

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)

2 cups long-grain white rice

1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced

4 to 5 garlic cloves, pressed

1/4 cup finely chopped cilantro

Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.