Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies

Name: Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 pieces Poblano Pepper (4 Poblano Chillies or (6 large bajji chilli or green bell peppers)); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil); 1 piece Yellow Onion (1 Onion finely chopped); 4 cloves Garlic (2 cloves Garlic minced + 2 cloves Garlic); 1 cup Cheddar Cheese (1 cup Cheddar cheese or paneer grated); 1 tsp Thyme (1 teaspoon Dried Thyme Leaves); 1 tsp Black Pepper (1 teaspoon Black pepper powder); ¼ tsp Tarragon (1/4 teaspoon Tarragon); 1 ½ tsp Dried Oregano (1/2 teaspoon Dried oregano + 1 teaspoon Dried oregano); 2 tbsp Gram Flour (2 tablespoon Gram flour (besan)); 1 piece Egg (1 Whole Egg); 3 pieces Tomato (3 Tomatoes boiled); 1 tbsp Ketchup (1 tablespoon Tomato Ketchup); 1 tsp Granulated Sugar (1 teaspoon Sugar); 1 tbsp Red Pepper Flakes (1 tablespoon Red Chilli flakes)

Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies - Mexican Recipes (Mexican)

50 minMexican

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Poblano Pepper4 pieces · 4 Poblano Chillies or (6 large bajji chilli or green bell peppers)
Extra Virgin Olive Oil1 tbsp · 1 tablespoon Extra Virgin Olive Oil
Yellow Onion1 piece · 1 Onion finely chopped
Garlic4 cloves · 2 cloves Garlic minced + 2 cloves Garlic
Cheddar Cheese1 cup · 1 cup Cheddar cheese or paneer grated
Thyme1 tsp · 1 teaspoon Dried Thyme Leaves
Black Pepper1 tsp · 1 teaspoon Black pepper powder
Tarragon¼ tsp · 1/4 teaspoon Tarragon
Dried Oregano1 ½ tsp · 1/2 teaspoon Dried oregano + 1 teaspoon Dried oregano
Gram Flour2 tbsp · 2 tablespoon Gram flour (besan)
Egg1 piece · 1 Whole Egg
Tomato3 pieces · 3 Tomatoes boiled
Ketchup1 tbsp · 1 tablespoon Tomato Ketchup
Granulated Sugar1 tsp · 1 teaspoon Sugar
Red Pepper Flakes1 tbsp · 1 tablespoon Red Chilli flakes

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Steps

1To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli. Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting. Roast the chili till the out skin gets charred marks. Turn off the heat and keep the chili aside to cool down.
2Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh. Slit the chilis vertically halfway and remove the seeds. Keep aside. The next step is to prepare the filling.
3To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.
4Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper. Add the sauteed onions and garlic into the mixture. Check the salt and spices and adjust to suit your taste.
5Preheat your oven at 350 F (180 C). Line a baking sheet with parchment paper or grease with little oil.
6Next using a teaspoon stuff the filling inside the roasted chilis. Top the stuffed chilies generously with the stuffing
7Beat in the gram flour and the egg in a separate bowl till it forms a thick paste. Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
8Bake in the oven for 15 - 20 minutes or until cheese is melted. In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.
9Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away. You can adjust the consistency based on your needs.
10Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.
11Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.