Stuffed Poblano Delight

Mouthwatering Stuffed Poblano Delight

Recall those family recipes that linger in your memories? For my mom, stuffed poblano delight, also known as Chiles Rellenos, is that special dish. These enthralling cheese-stuffed peppers, drenched in zesty salsa, win her heart without fail. As Cinco de Mayo nears, it felt like the perfect time to embrace this culinary endeavor.

Mom’s Ultimate Stuffed Poblano Craving

My mother’s whimsical food desires often catch me off-guard, but her love for Chiles Rellenos remains a consistent theme. Over the years, her culinary whims have kept me on my toes.

Twist on the Traditional Poblano Recipe

Alright, onto these captivating peppers. I’ve always revered Mexican cuisine for its delicate blend of spices and techniques. But for this dish, I sought a touch of modern flair.

Yes, the timeless cheese-stuffed peppers are an absolute joy, but I stumbled upon a traditional variant that uses boiled, shredded pork. Taking a cue from this, I switched to ground turkey for a lighter feel, tossing in a medley of raisins, pecans, and spices for an enriched taste.

Serve this alongside Mexican rice, black beans, and fresh avocado slices, and you’re in for an unforgettable meal. It might not be a speedy recipe, but trust me, the explosion of flavors is more than rewarding. Now, let’s cook up some splendid chiles rellenos!


For the Flavorful Filling:

  • 2 tablespoons oil
  • ½ pound (225g) ground turkey (alternatively chicken, beef, or pork)
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • ½ cup (120 ml) tomato puree
  • ¼ cup (40g) raisins, finely chopped
  • ¼ cup (30g) pecans, finely chopped
  • ½ teaspoon paprika
  • ½ teaspoon red chili flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 ounces (225g) shredded Monterey Jack cheese

For the Peppers & Salsa Ensemble:

  • 7-8 whole cleaned poblano peppers
  • 1 large onion, split into two
  • 8 ripe plum tomatoes
  • 1-2 serrano chilies
  • 6 garlic cloves
  • A generous bunch of cilantro
  • 1 tablespoon oil
  • Salt and pepper to taste

Essentials for Frying:

  • 3 eggs, yolks and whites separated
  • 1 cup flour
  • Adequate frying oil (preferably canola, vegetable, or peanut)


Crafting the Filling:

  1. Over medium-high heat, warm 2 tablespoons of oil in a skillet. Brown the ground meat. Introduce onions and garlic, cooking until they turn transparent. Stir in tomato puree, raisins, pecans, paprika, red chili flakes, cinnamon, and salt. Allow it to cool, then blend in the shredded cheese.

Preparing Peppers & Salsa:

  1. Under a high-set broiler, roast the peppers and onions on a tray until one side blackens. Turn and continue until fully charred. Monitor closely. Once done, cover with a towel to make skin removal easier.
  2. In a blender, combine charred onion, tomatoes, serrano chilies, garlic, and cilantro. Blend to your desired consistency.
  3. Over high heat, heat a tablespoon of oil in a skillet. Pour in the salsa mix and let it simmer. Adjust with salt and pepper, simmering until the salsa deepens to a vibrant reddish-orange shade.
  4. Gently peel off the skins from the roasted poblanos. Make a vertical slit in each, retaining the overall pepper shape. Discard seeds and membranes. Stuff each pepper generously with the filling, using toothpicks to seal.

Fry and Relish:

  1. Preheat frying oil to 375°F (190°C).
  2. Whisk egg whites until soft peaks form. While whisking at medium speed, introduce yolks one by one, continuing for an additional 3 minutes.
  3. Ensure the batter is airy and smooth. Roll the peppers in flour, then immerse in the batter. Gently lay the pepper into the sizzling oil. Once the base turns a golden hue, gently flip, ensuring an even golden coat.
  4. Depending on your skillet size, fry 1-2 peppers at once, being cautious not to overcrowd.
  5. Serve these magnificent chiles rellenos drizzled with your homemade salsa. Enjoy!

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