CLASSIC CHILE RELLENO in HERBED RED PEPPER TOMATO SAUCE:
An earthy, roasted poblano pepper filled with mexican asadero cheese and then baked to perfection smothered in an herbed fresh cooked tomato sauce... Oh my!
Chile Rellenos are one of those dishes that can be incredibly divine or greased up gross. It all depends on the cook and their tecnique. I prefer to forgo the traditional egg batter and deep frying process so often used for this dish's preparation. This simplified version lets the poblano's deep flavor shine through. The sauce is brothy and cooked minimally in order to let the fresh herbs and red pepper sweetness embrace every succulent bite. Serve with fresh made whole pinto beans and cooked quinoa for
a complete meal.
4 lg. roasted poblano peppers*
8oz Asadero or Jack Cheese
1 Batch Herbed Red Pepper Tomato Sauce, recipe follows
*see blog: Preparation and Roasting of Peppers
Preheat oven to 400 degrees. Before proceeding, make sure that all skin is removed from the poblano pepper. Carefully make a long slit in pepper, leaving stem attached to pepper. Gently clean out all seeds. It helps to do this under running water. Stuff each pepper with 2oz of cheese. Cheese can be grated or cut into chunks. Place peppers seam side up on lightly greased baking sheet. Bake peppers until cheese is thoroughly melted and bubbly, about 8-10 minutes.
To serve: Ladle 1/4 cup of sauce onto plate. Place pepper over sauce and ladle another 1/8 cup of sauce over pepper. Garnish with crumbled cotija cheese or queso fresco.
HERBED RED PEPPER TOMATO SAUCE:
Saute in small saucepan:
2T red pepper, chopped
1T onion, chopped
1 clove garlic, minced
2t olive oil
1/2 can (7.5oz) fire roasted tomatoes, pureed in blender
1/2 cup vegetable stock
1T fresh cilantro, chopped
1T fresh basil, chopped
1/2 t dried oregano or 2T fresh oregano, chopped
3/4t sea salt
Let sauce simmer for 10-15 minutes. Simmer long enough for the flavors to meld without cooking out the freshness of ingredients. Take off heat.