Meat-Filled Chile Poblano Rellenos
User Reviews
5
12 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6 people
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Calories
466 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Meat-Filled Chile Poblano Rellenos
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This recipe for Meat-Filled Chile Poblano Rellenos features roasted poblano peppers stuffed with a seasoned mixture of dove meat, aromatics, nuts, and dried fruit, then coated and fried to a crispy finish. The filling's combination of spices like cinnamon and cloves with tomato puree gives a rich, savory taste balanced by the sweetness of chopped dates and crunch from toasted nuts. The accompanying sauce, made from hot chiles, onions, and tomato puree, adds a spicy and tangy complement to the stuffed peppers. These rellenos make a substantial dish served alone or with Mexican rice and cold beverages.
Description
Meat-Filled Chile Poblano Rellenos brings together roasted poblano peppers filled with a richly spiced blend of dove meat, onions, garlic, and warm spices such as cinnamon, cloves, and black pepper. The inclusion of chopped dates or raisins alongside toasted nuts like almonds or pine nuts adds layers of sweetness and texture to the filling. After cooking the filling to a cohesive consistency, the poblanos are charred to soften their skins, then stuffed with cheese and the meat mixture, coated in beaten egg and flour, and fried until golden.
The sauce pairs roasted hot chiles, onions, garlic, and tomato puree cooked in lard to create a vibrant, spicy accompaniment that balances the stuffing's complex flavors. The frying process lends a crisp outer shell contrasting with the tender stuffed interior.
This dish can be served as a main course alone or accompanied by Mexican rice. Its combination of meat, mild heat from peppers, and varied textures makes it a filling and flavorful option. Cold beer or other refreshing drinks are traditional pairings to balance the spice and richness of the dish.
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Ingredients
FILLING
- 1 pound dove meat roughly chopped
- 2 tablespoons lard or olive oil
- 1 cup onion roughly chopped, white
- 2 garlic chopped, cloves
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup tomato puree
- 1/4 cup date or golden raisins, chopped
- 1/4 cup chopped, or slivered almonds, toasted pine nuts
- salt
SAUCE
- 3 chile serranos, jalapenos or other hot chiles, up to 5
- 1 cup onion chopped
- 2 garlic cloves
- 1 28 tomato puree in 32-ounce can
- 2 tablespoons lard or olive oil
- salt
CHILES
- 6 poblano pepper big, to 8 peppers
- 1/3 pound cheese either queso para frier or shredded Monterey jack or somesuch
- 1/2 cup flour
- 1 egg separated, for every poblano
- 1/2 teaspoon salt
- cooking oil for frying
Instructions
- Make the filling first. Put the dove meat and the onions and garlic in a food processor and pulse it a few times, just to get a kinda-sorta rough grind. You could also chop everything by hand.
- Put the meat, onions and garlic into a frying pan with the lard and brown them over medium-high heat for 5 minutes or so. Add the tomato puree, spices and salt and bring to a simmer. Simmer for 10 minutes, then add the pine nuts and chopped dates. Cook until the filling becomes a cohesive mass, about 10 minutes. Turn off the heat.
- Make the sauce. Buzz the chiles, onion and garlic in a blender, adding the sauce to combine. Heat the lard in a saute pan over medium-high heat until it's hot, then pour in the sauce. It will spatter, but stir it vigorously for a minute or two, then turn the heat down. Add salt to taste and turn the heat to its lowest setting.
- Char the skins of the poblanos over a gas burner if you have one. This is the best method because it doesn't cook the peppers too much. If you don't have a gas range, use a grill or a broiler. When the skins are all blackened, put the peppers in a closed environment -- a bag, a bowl with a lid, etc. -- and let them sit for 20 minutes before wiping the skins off with your fingers. Try not to use water to do this, as it will rinse away some of the flavor of the chile.
- Now make a slit in each chile from the top to about 1 inch from the bottom. Carefully remove the seeds (you may need a paring knife to cut the seed ball out) and flush the seeds out of the inside of the pepper with running water; yes, this saps some flavor, but it beats picking out every damn seed by hand.
- To make the batter, beat the egg whites with the salt until they just begin to hold a peak. Beat in one egg yolk at a time, then add a tablespoon or two of flour. Set aside.
- Get your oil going. You want it to reach 1 inch up the side of your pot, and you want it to hit 375°F. This will take a bit of time.
- While the oil is heating, stuff your peppers. Lay some cheese into each pepper and then stuff the filling into them. Keep in mind you will need to reclose each pepper, so don't overfill.
- Dust each pepper in the flour, then, when your oil is ready, coat with the batter. Lay a pepper or two in the hot oil seam side up. Fry until golden brown, about 3 minutes. Carefully turn and fry the seam side another 3 or 4 minutes. If you can't get all the peppers fried quickly, set the finished ones on paper towels in a baking sheet, and put the baking sheet in an oven set to "warm."
- To finish, pour some sauce on everyone's plate and top with a relleno. Garnish with cilantro if you'd like.
Notes
- Use Mexican or golden raisins as alternatives to dates for a similar sweetness in the filling.
- Ensure the poblano skins are well-charred to facilitate peeling and soften the peppers without overcooking.
- When frying, maintain oil at medium-high heat to achieve a crisp coating on the rellenos without excessive oil absorption.
- Serve the rellenos fresh to retain the contrast between the crispy exterior and the succulent filling.
- These rellenos work well served with Mexican rice and cold beverages to balance the spiciness and richness.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
29g
(10%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
110mg
(37%)
Sodium
415mg
(17%)
Potassium
843mg
(18%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
914IU
(18%)
Vitamin C
109mg
(121%)
Calcium
242mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 110mg | 37% |
| Sodium | 415mg | 17% |
| Potassium | 843mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 109mg | 121% |
| Calcium | 242mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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