CHILES POBLANOS RELLENOS

Chiles Poblanos Rellenos image

Provided by Food Network

Time 1h10m

Yield 12 stuffed chiles

Number Of Ingredients 17

1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving

Steps:

For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.