Chile Rellenos

>> Tuesday, April 13, 2010

I had a chile rellenos at Z Tejas last week and it left me wanting more. I went about recreating it - but also making a few changes along the way - and I think it turned out really well! It was a bit tedious to make so it's definitely a meal you want to make when you have about an hour and a half of free time. I made it earlier in the afternoon (during Finley's long nap) and then threw it in the oven when Andrew was on his way home.

Chile Rellenos
for the pork
3/4 lb pork tenderloin, trimmed of fat
1/2 t kosher salt
1/2 t freshly ground black pepper
1/4 t ground cumin
1/4 t Mexican oregano
1 1/2 T olive oil

Preheat oven to 350 degrees. In a small bowl, mix together remaining ingredients. Brush mixture onto pork. Bake on a greased cookie sheet for 25-30 minutes, or until cooked through but still pink. Let cool. Shred meat with two forks. Set aside.

for the peppers
4 poblano peppers

There are two easy options for roasting peppers. The first way is to rub the pepper with olive oil and roast in a 400 degree oven for 15 minutes, turning over every 5 minutes, until the skin is blisters. If you have a gas stovetop, you can turn on a burner to medium-high heat and using tongs, hold pepper over flame, turning often until the skin blisters.

for the stuffing
1 T olive oil
1/2 white onion, diced
2 garlic cloves, minced
1/4 c chicken broth
1/4 c white wine
3 T dried apricots, finely diced
2 T raisins, finely diced
1/3 c walnuts, chopped
1-3 chipotle peppers in adobo sauce, diced (these are spicy so vary the amount depending on
the level of spiciness that you prefer)
1/2 c sour cream
1 c Monterey Jack cheese, shredded
shredded pork from above

Add olive oil to pan over medium heat. Add onions and saute, stirring often, until onions are translucent. Add garlic, stir for 30 seconds. Add chicken broth, wine, apricots and raisins. Simmer for about 7-8 minutes until most of the liquid has cooked off. Pour into a mixing bowl and let cool. Stir in remaining ingredients. Mix well.

Slit cooled peppers from stem end to tip. Gently remove ribs and seeds. Stuff with filling. Place in greased casserole dish. Bake at 350 degrees for 15-20 minutes (or 30 minutes if you make the chile rellenos earlier and refrigerate it until its time to cook).

for the sauce
2 T cilantro, minced
1/2 c sour cream
1/2 c tomatillo salsa

Mix ingredients. Refrigerate until needed.

To serve, spoon sauce onto plate and place a chile on top. Sprinkle with extra cilantro, if desired.


Post a Comment

Blog template by

Back to TOP