A heartwarming chiles relleno recipe!
Our stuffed chile rellenos recipe uses our mouthwatering Spaghizza Marinara sauce with lean ground beef, poblano chile peppers, and a variety of spices. Janeva’s chile rellenos recipe is sure to be a family favorite! Try it today and let us know what you think by leaving us a comment.
2 Poblano chile
14 Oz Lean ground beef
1 Cup Cauliflower, riced
1/2 Cup Mushrooms, chopped
2 Tbsp Green onions, chopped
1 Large Egg, beaten
Preheat broiler and make sure your oven rack is as near to the broiler as possible.
Line a baking sheet with aluminum foil and place the chiles on the baking sheet.
Place the chiles under the broiler as close as possible to the heat.
Broil chiles until the skins are blackened and blistered (approx. 5 – 7 minutes).
Turn chiles over and blacken on the other side. Do not over-blacken them or they will be mushy (still good, but more challenging to work with).
When chiles are completely blackened, place them in a large Ziploc baggie while they are still hot and seal the baggie.
Let them sit in the baggie for about 20 minutes; this will make it easier to peel off the skin.
Preheat oven to 350°F.
Meanwhile, brown the lean meat in a large frying pan on medium-high heat and season it with taco seasoning.
Halfway through browning, add the mushrooms and green onion. Continue to cook until the meat is completely cooked, and drain any fat.
Add riced cauliflower to the meat mixture; cook for about one more minute. Turn off the heat and set your mixture aside.
Chiles should be steamed and ready to peel at this point. Take them out of the baggie and peel off as much of the blackened part as you can. It is not necessary to get all of it off because skin can be eaten.
Place your peeled chiles back on the baking sheet.
With a knife, slit your chile down its centre from top to bottom. Scoop out the seeds.
Spoon 7 oz. of meat mixture into each chile.
Slowly drizzle your beaten eggs over the meat mixture of each stuffed chile, using a fork to move the meat around so your egg filters through the entire mixture.
Bake 10 - 15 minutes at 350°F or until the egg has cooked through.
Remove your chiles from the oven and top with ½ cup of warmed Spaghizza Marinara sauce and cheese.
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