Pickle & Preserve

chilaquiles stuffed poblano foil dinners with quick pickled shallots

July  8, 2016
0 Ratings
Photo by Alexandra V. Jones
  • Serves 4
Author Notes

This is a mash-up of a few things I like, Chile Rellenos and Chilaquiles. I also made them foil dinner style, for bit of sophistication for foodie campers. I make a simple sauce but you can substitute your favorite pre-made mole, salsa, or sauce to simplify. —Alexandra V. Jones

What You'll Need
  • Red sauce and pickled shallots
  • 2 tablespoons peanut oil
  • 1 tablespoon California chile powder, the fresher the better
  • 1 tablespoon AP flour
  • 2 cloves garlic, minced.
  • 1 teaspoon fresh ground cumin
  • 1/2 teaspoon salt
  • 1 cup tomato sauce
  • 1 cup water
  • 1/4 cup white onion, small dice
  • 1 large shallot, peeled and thinly sliced
  • 1 tablespoon sugar
  • 2 tablespoons hot water
  • 1/2 teaspoon salt
  • 1 pinch dried Mexican oregano
  • 3 tablespoons white vinegar
  • Stuffed Poblanos
  • 4 Poblano chiles, peeled and seeded, top left intact. Easy way to peel them is to char them over open flame, place in a plastic bag for 10 minutes. Peels fall right off.
  • 4 cups loosely packed, fresh fried tortilla chips
  • 4 ounces whole milk mozzarella
  • 4 tablespoons Shredded hot pepper gouda, you can sub pepper jack or cheddar
  • 2 tablespoons sliced black olives
  • 2 tablespoons minced red bell pepper
  • Cilantro, crema, salsa and whatever topping you like (optional)
  1. Red sauce and pickled shallots
  2. Over medium heat, heat peanut oil, when shimmering add onion and garlic, saute 10 minutes until golden and soft.
  3. Add chile powder, combine well, until smooth. Add flour, cook 3 minutes.
  4. Add tomato sauce, cumin, and salt. Stir well, add water. Bring to simmer, reduce heat to low. You can do this part before if you are planning on cooking on an open fire. Sauce stays well in sealed container for several days.
  5. For shallots, place sugar, salt, and oregano with hot water. Stir till sugar and salt are dissolved. Add vinegar. Pour brine over shallots. Marinate at least 1 hour. Can be done up to week in advance.
  1. Stuffed Poblanos
  2. Get your fire ready. Spray four large pieces of foil with cooking spray or brush with oil. Place 1 prepped poblano on each piece of foil.
  3. Inside each pepper place 1 oz mozzarella. Toss corn chips with prepared red sauce. Put a fourth of chips and sauce on top of mozzarella.
  4. Top with shredded hot pepper cheese, olives and red peppers. Seal the foil making sure to enclose the entire chilie.
  5. Place foil packets on top of coals and cook 10 minutes. Open each packet and top with pickled shallots and toppings of choice.

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Chef de cuisine @Shelburne hotel Seaview, WA

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