Chile rellenos are usually breaded and fried, but obviously that wouldn’t work well for low carb. I decided when I was at the grocery store this weekend to get some big poblano peppers to try and make some sort of relleno at home. They turned out really well! I’ve never made them before (and haven’t even had many), so I was flying blind. It may not be super authentic, but hey….as long as it tastes good, right?
Krys’ Roasted Chile Rellenos
1.5lbs ground beef
1 medium to large onion
4 poblano peppers
1 packet taco seasoning (or see recipe to make your own below), additional spices to taste.
1 can crused tomatoes
1/2 cup salsa
2 cups shredded cheese
Taco Seasoning (approx. 7 tablespoons total):
3 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon paprika
Finely chop your onion, and cook over medium heat in olive oil (or butter) with a pinch of salt until tender. While the onions are cooking, cut the tops off your poblano peppers (cut around the stem), and remove them along with any seeds that are inside. Fill a large-ish pot about 3/4 full with water, and get your poblanos boiling. We want them softened, but not so soft that they will tear when you try to stuff them later.
By the time you finish prepping your peppers, your onions will probably be nice and tender. Now is the time to add your ground beef. I like to season mine with a pit of garlic salt while I brown it, but you can season it to your taste
While your meat is cooking, it’s a good time to prep your sauce. Now, you can take a shortcut here and use a can of tomato sauce, but doing so will add a lot of un-needed carbs to the recipe. I had a can of crushed tomatoes on hand, so that was what I used! I ran them through the Vita-Mix so they were nice and beautifully smooth like a sauce. You can use a food processor to do the same, or you can just use them crushed. Whatever you like. Pour your “sauce” into a bowl, and add about 1/2 cup of salsa. You can add more or less to taste
Using about 1/3 of the sauce, cover the bottom of your baking dish so the peppers don’t stick.
Ok. Back to the beef! Once browned, lower your heat to low. Add in about 1.5 tablespoons of the taco seasoning, or 1 packet if you are using that. Add additional spices to taste. I like to add a liberal shake of smoked paprika and some extra ground cumin. Stir into the beef and onion mixture, and let cook over low for about 15 minutes to let the flavor develop. We’re not going to add any additional liquid, so be sure to stir frequently. Once cooked, remove from heat and cover.
Back to your peppers Once they have softened (about 15 minutes once a boil is reached) remove them from the pot. Run under cold water to quickly cool, and set them aside to cool the rest of the way (or at least until cool enough to handle).
Time to prep your filling. Remove your meat and onions from the pan, straining away the grease, and place into a large bowl. Add in 1.5 cups of shredded cheese (you can add more if it doesn’t look cheesy enough for you!) and stir.
Time to fill the peppers. Since I don’t have 4 hands, I take a little help from a glass. Grab a large cup, and put your pepper in, cut side up. Spoon in your filling until it’s nice and full. Don’t be afraid to pack it down into the bottom of the pepper! Rinse and repeat until al peppers have been filled.
Once filled, place the peppers into your baking dish, and cover with the remaining sauce mixture. Bake at 350 for about 30 minutes.
After 30 minutes, cover with cheese and bake for a few more minutes until melted. Plate and enjoy!