These Chile Rellenos are extremely tasty and are made with minimal ingredients. One reason I love these rellenos so much is because they don’t contain eggs. I substituted the egg with buttermilk. The mix of poblano, jack cheese and cilantro is one of my favorite combinations of flavors. The Roasted Mandarin Tomatillo Salsa accompanies them perfectly!
I normally think of poblano peppers as being mild. Well, these ones were hot and they burned my fingers. The burn lasted for two whole days. So next time, I think I will wear gloves. Ouch!
I have to admit, this isn’t the prettiest dish, but it is definitely one of the tastiest and easiest dishes! It is a perfect dish to make if you are having company. You can roast and stuff the peppers ahead of time and just before the guests arrive, you can flour, buttermilk and panko them. When your guests arrive you simply drizzle them with olive oil and pop them in the oven. I like to serve them with pico de gallo as well as the tomatillo salsa. A side of black beans are also a great addition.
Chile Rellenos Recipe:
4 – 6 depends on how big the chiles are
- 4 Large or 6 Medium Poblano Peppers
- 2 Cups Jack Cheese – shredded
- 1 Cup Cilantro Leaves – roughly chopped
- About 1/4 Cup Whole Wheat Pastry Flour
- About 1/2 Cup Buttermilk
- About 1/2 Cup Whole Wheat Panko Bread Crumbs
- Extra Virgin Olive Oil – for drizzling
- 1/4 to 1/2 Recipe of Roasted Tomatillo Mandarin Salsa
Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
While peppers are steaming, shred the cheese and roughly chop the cilantro leaves, mix well. Set aside.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Make a slit lengthwise and carefully remove the seeds with a knife. Be careful not to cut the top.
Don’t pull on the veins because you can tear a hole in the pepper.
Stuff the poblanos carefully. You can hold the hole shut by sticking in a couple toothpicks but don’t forget to remove them.
Pre-heat oven to 375
Roll the poblano in flour, then dip into the buttermilk and roll in the panko bread crumbs.
Place peppers on a parchment lined baking sheet and lightly drizzle olive oil over the top. Place in the oven on middle rack for 25 – 30 minutes or until they are golden brown.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals. It helps promote a healthy liver function and is an overall digestive aid. It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol level and increase the good cholesterol level. It also helps with insulin secretion and lowers blood sugar. It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber. It is also an excellent source of omega-3, omega-6 fatty acids and calcium.