Best 3 Poblano Rellenos Appetizer Or Just For 1 Meal Recipes

**Poblano Rellenos: A Culinary Journey Through Flavors and Textures**

Poblano rellenos, a traditional Mexican dish, is a symphony of flavors and textures that tantalizes the taste buds and leaves you craving more. These stuffed poblano peppers are a delightful appetizer or a satisfying meal on their own. With variations ranging from classic to contemporary, each recipe offers a unique culinary experience.

**Classic Poblano Rellenos:**

The classic poblano relleno is a timeless recipe that showcases the essence of this iconic dish. Poblano peppers are roasted and carefully peeled, then stuffed with a flavorful mixture of ground beef, rice, vegetables, and a blend of aromatic spices. The stuffed peppers are then simmered in a rich tomato sauce, resulting in a harmonious blend of flavors that is both comforting and satisfying.

**Poblano Rellenos with a Twist:**

For those seeking a contemporary twist on this classic dish, there are numerous variations to explore. Some recipes incorporate unique ingredients such as chorizo, black beans, or corn into the stuffing, adding layers of flavor and texture. Others experiment with different sauces, from creamy cheese sauces to spicy tomatillo sauces, creating a diverse range of culinary experiences.

**Vegetarian Poblano Rellenos:**

For vegetarians and vegans, there are delightful variations of poblano rellenos that offer a symphony of flavors without compromising on taste. The stuffing can be crafted using a combination of sautéed vegetables, grains, and plant-based proteins, resulting in a hearty and satisfying dish. Whether you prefer a classic approach or a modern twist, the versatility of poblano rellenos ensures that there's a recipe to suit every palate and preference.

Let's cook with our recipes!

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHILES POBLANOS RELLENOS

Chiles Poblanos Rellenos image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 12 stuffed chiles

Number Of Ingredients 17

Ingredients

1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving

Steps:

For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

POBLANO RELLENOS-APPETIZER OR "JUST FOR 1" MEAL.

Poblano Rellenos-Appetizer or

This is a great snack, or a "meal for 1". Do not over blacken the peppers, or they will be too mushy to handle.

Provided by Brenda.

Categories Tex Mex

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

4 poblano peppers
7 1/2 ounces black beans (canned)
1/4 cup red bell peppers or 1/4 cup green bell pepper, diced
1/3 cup onion, finely diced
1 tablespoon olive oil
grated parmesan cheese

Steps:

Heat broiler in oven.
Lightly spray broiler pan with non stick cooking spray.
Roast poblano peppers under broiler until LIGHTLY blackened and blistered, turning as necessary, watch closely.
Place peppers in paper sack and seal. Let them sweat and cool for 15 minutes. Meanwhile, saute onion and bell pepper in sauce pan until soft. Add black beans and mash a small portion of them.
Cook on low just until all veggies are heated through.
Peel blackened skin off poblanos. Gently remove stem and butterfly open, scraping out seeds.
Stuff lightly with veggie mixture and roll up.
Grate a small amount of parmesan cheese over peppers and broil until cheese melts.

Nutrition Facts : Calories 546, Fat 20.1, SaturatedFat 2.7, Sodium 34.7, Carbohydrate 78.6, Fiber 29.7, Sugar 3.8, Protein 22.6

Tips:

Choose the right poblano peppers: Look for poblano peppers that are dark green, firm, and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
Roast the poblano peppers properly: Roasting the poblano peppers is an essential step in making poblano rellenos. To roast the peppers, place them on a baking sheet and broil them for 10-15 minutes, or until the skins are charred and blistered. Once the peppers are roasted, let them cool slightly before peeling and deseeding them.
Use a variety of fillings: Poblano rellenos can be filled with a variety of ingredients, such as cheese, meat, seafood, and vegetables. Get creative and experiment with different fillings to find your favorite combinations.
Don't overcook the poblano rellenos: Poblano rellenos are best when they are cooked just until the filling is heated through and the peppers are tender. Overcooking the peppers will make them tough and chewy.
Serve poblano rellenos with your favorite toppings: Poblano rellenos can be served with a variety of toppings, such as salsa, sour cream, guacamole, and cheese. Choose your favorite toppings and enjoy!

Conclusion:

Poblano rellenos are a delicious and versatile dish that can be enjoyed as an appetizer or a main meal. With a variety of fillings and toppings to choose from, there are endless possibilities for creating your own unique poblano rellenos recipe. So next time you're looking for a tasty and satisfying meal, give poblano rellenos a try!