AIR FRYER CHILE RELLENOS

Air Fryer Chile Rellenos image

Provided by @MakeItYours

Number Of Ingredients 18

3 poblano peppers (rinsed and dried)
1 cup frozen corn kernels (thawed, or use drained canned corn)
1 scallion (sliced)
2 tablespoons chopped fresh cilantro
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper
1 cup grated Monterey Jack cheese
2 tablespoons Mexican crema or sour cream
3 tablespoons Olive Oil
1/2 cup finely chopped yellow onion
2 teaspoons Minced Garlic
1 6-oz can Tomato Paste
2 tablespoons Ancho Chile Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ teaspoon Salt
2 cups Chicken Broth
2 tablespoons fresh lemon juice

Steps:

For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
Serve with red chile sauce.*