Crispy Chile Relleno
- πΆοΈ 4 big poblano peppers
- π 1 lb of ground beef (80/20)
- π§ 1/2 cup of chopped onion
- π§ 3 garlic cloves, minced
- π± 1 stick of celery, chopped
- π§ 1/4 tsp of ground cumin
- πΏ 1 tsp of Mexican oregano
- π§ Salt to taste
- β« Black pepper to taste
- π 3 tbsp of tomato paste
- π§ 1 cup of water
- π₯« 1 can of mixed vegetables
- π Phyllo dough sheets
- π₯ 1 egg
- π§ 4 tbsp of melted butter
For those who donβt enjoy the traditional egg batter, this recipe offers an easy, crispy, and delicious alternative. Feel free to substitute the filling with cheese, seafood, or any of your favorite options.
Ingredients
πΆοΈ 4 big poblano peppers
π 1 lb of ground beef (80/20)
π§ 1/2 cup of chopped onion
π§ 3 garlic cloves, minced
π± 1 stick of celery, chopped
π§ 1/4 tsp of ground cumin
πΏ 1 tsp of Mexican oregano
π§ Salt to taste
β« Black pepper to taste
π 3 tbsp of tomato paste
π§ 1 cup of water
π₯« 1 can of mixed vegetables
π Phyllo dough sheets
π₯ 1 egg
π§ 4 tbsp of melted butter
Equipment
β’ Grill or stovetop burner for charring poblanos
β’ Large pan for cooking filling
β’ Baking sheet
β’ Brush for butter/egg mixture
β’ Spatula or masher for breaking up meat
Prep Time: 30 minutes
Cook Time: 20 minutes
Calories & Macros (per serving)
Calories: 280
Protein: 15g
Carbohydrates: 12g
Fat: 18g
Instructions
Prepare the Poblanos
- Char the poblanos directly over an open flame until the skin is evenly blackened on all sides.
- Place them in a sealed zip bag and let them sweat for 10β15 minutes.
- Gently peel off the charred skin with your fingers and use a paper towel to remove any remaining bits.
- Cut a slit in each poblano and remove the seeds with a spoon. Set aside.
Cook the Filling
- Heat a pan over medium heat, add the ground beef, and break it apart with a masher or spoon.
- Stir in the onion, garlic, celery, cumin, oregano, salt, and black pepper. Cook for 3 minutes.
- Mix in the tomato paste, followed by the water and drained mixed vegetables.
- Simmer on medium-low heat until the liquid has evaporated. Allow the mixture to cool.
Assemble the Chile Rellenos
- Whisk the egg and melted butter in a bowl.
- Lay a sheet of phyllo dough on a flat surface and lightly brush it with the egg mixture.
- Repeat with two more sheets, layering and brushing each one.
- Place a poblano in the center of the phyllo, stuff it with the meat mixture, and wrap the phyllo around it.
- Take one additional sheet, brush it with the egg mixture, wrinkle it for texture, and wrap it around the chile.
- Brush the top with the egg mixture and sprinkle with sesame seeds.
Bake
- Preheat the oven to 375Β°F (190Β°C).
- Arrange the phyllo-wrapped chiles on a baking sheet and bake for 20 minutes or until golden brown and crispy.
Serve
- Pair with Mexican red rice or your favorite sides for a hearty, satisfying meal.
Cooking and Serving Tips
- To reduce prep time, prepare the filling and char the poblanos ahead of time.
- Add shredded cheese to the filling for extra creaminess.
- Serve with a side of sour cream or guacamole for added flavor.
NoWayJoseCuisine
Cripsy Chile Relleno
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