Chile Relleno

A roasted poblano stuffed with cheese, lightly battered, and bathed in warm tomato sauce.

Minutes

Serves

4.8

Rating

EASY

Level

Method

Season the chile relleno well and bring it to room temperature while you prep the aromatics.
Build the base: cook the onion, garlic, and spices until fragrant and softened.
Add the chile relleno and cook through, letting it take on color and absorb the seasoning.
Rest briefly, adjust salt and acid, and finish with fresh herbs before serving.

In the kitchen

More Mexican

Chile-and-pineapple marinated pork shaved off the trompo onto warm corn tortillas with cilantro and onion.

Charred, citrus-marinated skirt steak chopped into double tortillas with lime and salsa.

Shredded chicken simmered in smoky chipotle-tomato sauce, piled high with crema and avocado.

Beer-battered white fish, shredded cabbage, and a lime crema in a soft tortilla.