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Chili Relleno

Monica's picture
Chef Patricio Sandoval of Mercadto at 100 7th Avenue South (at Grove Street) in New York City makes traditional chili relleno. The raisins and almonds are reminiscent of a Thanksgiving stuffing. It was almost too pretty to eat...almost.
Ingredients
  Chili pepper 1
  Ground beef stuffing 1 Cup (16 tbs)
  Raisins 1 Tablespoon (As Required)
  Toasted almonds 1 Tablespoon (As Required)
  Cheese 1 Tablespoon, grated (As Required)
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) Roast the chili peppers over a flame, transfer a bowl, cover with a pastic foil and leave them aside for atleast 20 minutes.
3) Then uncover, peel the skin off the chili pepper, slit and remove the seeds.
4) In a pan, heat the ground beef stuffing mixture until thoroughly heated.
5) Remove the pan from heat and stir in the raisins and toasted almonds.
6) Spoon the beef mixture into the chili pepper and top with grated cheese.

FINALIZING
7) Place the stuffed chili pepper in the preheated oven until the cheese is melted.

SERVING
8) Serve the chili relleno with bean hash or roasted tomato salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Feel: 
Meaty
Method: 
Roasted
Ingredient: 
Cheese, Green Pepper, Pepper
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
1
Story
Patricio Sandoval's inspiration for Mercadito drew from his experiences shopping with his mother in Mexico at small markets. He grew up in the kitchens of his father's restaurant "Madeiras" in Acapulco, Mexico. After high school, Patricio moved to New York and was hooked. A graduate of the French Culinary Institute, he combines traditional techniques with non-traditional ingredients. New York Magazine voted Mercadito's Fish Taco the best in 2006.
Subtitle: 
Stuffed Poblano Chile Pepper
For all the Mexican food lovers, this chili relleno is simply the best in its category as it is easily made with a few ingredients, but has a mix of textures and flavors which will simply change the way you felt about rellenos before. Best of all, this particular recipe comes from an award winning Chef.

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