I’ve been wanting to try to make chiles rellenos for a while. Some of my methods were stolen from an episode of “throwdown with bobby flay” that I saw a few weeks back, and some of this was just me trying to make it my own.
I bought 2 large green poblano chiles. Poblanos have a distinctive shape and are hard to mistake
I selected two large ones, as well as a pound of ground beef, a bag of sliced mozarella cheese, some black beans and corn meal mix (self-rising).
When you cook with chiles, one of the first things you want to do is to to peel the chiles. There are plenty of ways to do this, but I decided to roast the chiles on my gas stove (that filth predates my arrival)
I placed the chiles directly on the rack above the stove. You’ll notice a popping noise similar to if you threw a green leaf into a fire. You want to roast the entire chile, from end to end, until the whole thing is slightly charred.
When this is done, you need to place the chiles in a plastic bag to let them “sweat” for a little bit (a few minutes is enough). Letting them sweat makes it easier to get rid of the skin during peeling.
There are plenty of ways to get the skin off, but when it’s done, you want it to look a little something like this: (this was my first time peeling chiles and I didn’t do a great job)
I put the beef in a pan and browned it, then I cut a slice out of the top of the peppers and filled the inside of the pepper with the cheese and ground beef.
I wanted to add some kind of crust to the chile, so I mixed up a bit of the corn meal mixture and rolled the pepper in it.
I then filled a pan with oil and heated the oil for a few minutes. When I felt like it was warm, I put the peppers into the oil pan and then turned them around until all sides of the chile looked like the corn meal mixture was done.
I added some heated black beans to the side and then ate it! I will toot my own horn – this is one of the best tasting meals I’ve ever made on my own.
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