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Chile Rellenos (Stuffed Poblano Peppers) with Rojo Sauce

September 26, 2022
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Chile relleno, that egg-puffed, cheese-filled, roasted poblano marvel, is what I order when we get special Mexican food-to-go. But stuffed peppers taste best when they’re minutes out of the fryer, and to-go anything is often lukewarm by the time you get it home. So last week, finding great green stacks of perfect poblanos next to the tomatoes and garlic at the farm stand, I headed back to the kitchen to make this dish. It takes time to char, peel, seed, stuff, coat and fry the peppers, but the effort is a fun adventure. Served over rice with this spicy tomato and chile de arbol sauce, chile rellenos make a meal. I tucked fresh snipped epazote (the beguiling Mexican herb,) into the peppers with the cheese and sprinkled more of the herb on the finished dish. If you can’t find epazote (my friend Sergio brought me some from his garden!) you can substitute cilantro.

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