Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of ground beef, tomatoes, peppers, onions, and raisins.
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To vary the filling, you can add 1 cup of rice or 1 cup of shredded Monterey Jack. To use both, add just 1/2 cup of each. Extra filling is great on its own or served over rice (if it doesn’t have rice in it).
Yes, a lot of work. But you're looking for recipes on fine cooking. You're up for it! Most importantly, it is well worth the work. Agree on splitting up the tasks so you're not too tired to enjoy the finished result. I've NEVER met a chiles rellenos at any restaurant that comes close to this flavor. Our au pair at the time was from Saltillo, Mexico and she gave it two enthusiastic thumbs up.
I agree that the recipe was a lot of work, but we had fellow Fine Cooking subscribers over for dinner and shared the work ahead of time. Then we all hung out in the kitchen and worked together on the assembly. The results were the BEST chiles rellenos I have ever tasted. I highly recommend with the caveat that you will be doing some cooking. I served it with an old FC recipe called Mexican Tomato Rice and Beans. Made it with long grain brown rice and it was great. Kept it warm in the 200 degree oven.
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