Best Stuffed Poblano Peppers With Ranchero Sauce Recipes

CHILES RELLENO

Steps:

• Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
• Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
• Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
• Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
• Heat the oil in a large skillet over medium heat.
• Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
• To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
• Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
• Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
• Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
• Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
• Serve with: Authentic Mexican Rice and Refried beans

STUFFED POBLANO PEPPERS

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
• In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
• Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.

MEXICAN STUFFED PEPPERS WITH RANCHERO SAUCE

Steps:

• 1. Cut tops off bell peppers and de-seed. Save tops.
• 2. Place the peppers in a large pot of hot water and allow them to cook a bit on medium-low heat until tender while everything cooks, about 10 minutes. Not soggy, you still want them to stand.
• 3. Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
• 4. Brown and drain grease. Preheat the oven to 350.
• 5. Add the taco seasoning, tomato sauce, and 2 tomato sauce cans of water to the meat. If too dry, add a little bit of extra water. The goal is the consistency of a Mexican jambalaya. If desired, you can add a bit of chili powder and cumin. Let simmer for the flavors to meld together.
• 6. Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
• 7. Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
• 8. Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
• 9. Add the can of Rotel tomatoes and keep stirring.
• 10. A little at a time, add the 3 cups of chicken broth until all blended and until it starts to thicken. You may not need all the broth.
• 11. Place the peppers in a 9X13 baking dish. Then fill them with the meat and rice mixture, almost overfilling them (you may have some mixture leftover).
• 12. Next, pour some of the ranchero sauce over each pepper.
• 13. As an option, add a slice of American cheese over each pepper.
• 14. Pour the remaining ranchero sauce in the baking dish to flood the pan.
• 15. Bake for about 30 minutes.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.