Pork Chile Rellenos
Pork Chile Rellenos - This recipe is so tasty and bursting with flavor. An ideal dish that will transport you and your tastebuds south of the border.
Servings: 4 people
Calories: 561kcal
Ingredients
- 4 poblano peppers
- 4 tablespoon olive oil (divided)
- 1 lb ground pork
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- 1 tomato (diced)
- ¼ onion (diced)
- 1 garlic clove (finely minced)
- 1 cup Monterey Jack (shredded)
Instructions
- Brush the poblano peppers with olive oil.
- Roast on a gas stove. Make sure to char the entire pepper on all sides.
- Place in a sealable plastic bag to steam. Set aside.
- In the meantime, heat 2 tablespoon olive oil in a large skillet.
- Season the ground pork with salt, pepper, and cumin.
- Cook for 5 minutes, breaking it up with your spatula.
- Add the tomato, onion, and garlic.
- Cook for 5 minutes.
- Turn heat off.
- Let the pork mixture cool slightly. Set aside.
- Remove the peppers from the plastic bag.
- Gently scrape off the roasted skin.
- You might not be able to get all of the char. That’s ok.
- Make a slit down the center without going fully through the pepper.
- You are creating a pocket.
- Remove the seeds and veins from the inside of the pepper.
- Repeat with all the peppers.
- Preheat the oven to 400 degrees F.
- Fill each pepper with the pork mixture.
- Top with the cheese.
- Place in a baking dish.
- Bake for 20 minutes until the cheese is golden brown.
- Enjoy!
Notes
TYPES OF CHEESES:
- Monterey Jack
- Mozzarella
- Queso Oaxaca
- Queso Chihuahua
Nutrition
Calories: 561kcal | Carbohydrates: 8g | Protein: 28g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 802mg | Potassium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 101mg | Calcium: 242mg | Iron: 2mg