Chili rellenos are chili peppers which are stuffed...usually with a picadillo or cheese and then served as part of a larger meal. I think they are a fantastic side to grilled meat or fish. You can use any type of large chile pepper. I prefer to use Hatch chilies but these can be difficult to come by since the season is short. Poblanos work just as well.
Chili rellenos can be baked or deep fried. In this recipe, I have stuffed mild roasted hatch chilies with a simple mixture of goat cheese, raisins, and pine nuts. They are baked and then drizzled with warm Crema Mexicana to serve. —Waverly
large Hatch or Poblano chili peppers, roasted, stemmed, seeded, and sliced lengthwise down one side
pine nuts, lightly toasted
kosher or sea salt, to taste
fresh cilantro, chopped
In This Recipe
MAKE STUFFING: Preheat the oven to 350. In a bowl, combine the goat cheese, raisins, and pine nuts. Season with salt.
STUFF AND BAKE: Lay the chile peppers in a large baking pan. Stuff them with the cheese mixture then securely close them with toothpicks. Place in the oven and bake 15 minutes.
HEAT CREMA AND SERVE: In a small saucepan, heat the crema Mexicana over LOW heat until it is warm. When chiles are ready, place 1 or 2 on a plate and drizzle with warm crema. Garnish with cilantro and serve.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.