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Chile Relleno

A hot chile recipe featuring our Cilantro Lime Salsa alongside ground pork, white rice, tomatoes, ancho chili powder, Monterey Jack cheese and eggs.

Ingredients

  • 1/2 tsp. Salt
  • 1 lb. Ground pork
  • 1 Red onion
  • 1 cup White rice
  • 3 Tbsp. Robert Rothschild Farm Cilantro Lime Salsa
  • 3 Roma tomatoes, diced
  • 1 tsp. Ancho chili powder
  • Salt and pepper to taste
  • Monterey Jack cheese, shredded
  • 5 Eggs
  • 2 Tbsp. Flour, plus 1 cup for dredging
  • Salt and pepper to taste
  • 4-6 Poblano peppers
  • Directions
    1. Brown ground pork in saute pan. Remove from pan and set aside to cool. Add onions to saute pan and saute until translucent -- remove and set aside to cool.
    2. Cook rice and allow to cool.
    3. Once all ingredients are cool, mix pork, onion, rice, Cilantro Lime Salsa, tomatoes, chili powders and salt and pepper together. Cook peppers in 400 degrees F for 8 minutes or until slightly softened. Remove and allow to cool.
    4. Make a slit down side and remove seeds. Stuff peppers with rice/pork stuffing. Add slice of cheese in center for stuffing. Skewer peppers with toothpick to keep closed.
    5. Separate egg yolks and egg whites. Whip egg whites with salt in mixer until it forms batter.
    6. In a separate bowl, season about 1 cup of flour with salt and pepper. Dredge peppers in seasoned flour, then dip peppers in batter holding them from stem. Add pepper to frying pan with 1-2 inches of hot oil. Fry peppers for a few minutes per side (browned) and remove from oil. Drain on paper towel for a few minutes.
    7. Finish cooking peppers in 400 degrees F oven for approximately 10-15 minutes.

Products used in this recipe

Cilantro Lime Salsa
Cilantro Lime Salsa
$8.99
   

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