A Southwestern classic! Tender roasted poblano peppers are stuffed with gooey Monterey Jack cheese, fried in a fluffy egg batter, and generously smothered in a rich, savory red chile sauce. Pure comfort food.
Prep30 min
Cook25 min
Servings4
Serving size: 1 relleno
700cal
28gprotein
33gcarbs
53g
Ingredients
4 pcs Poblano Peppers (Large size)
8 oz Monterey Jack Cheese (Cut into 4 thick sticks)
4 pcs Large Eggs (Separated into yolks and whites)
0.5 cup All-Purpose Flour (Divided: 1/4 cup for dredging, 1/4 cup for batter)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
About Smothered Chile Rellenos, Spanish Rice and Pinto Beans
Melt-in-mouth smothered chile rellenos. A fiber-rich comfort food, perfectly spiced and satisfying!
This southwest dish is perfect for dinner. With 2099.67 calories and 110.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Dried Oregano (Mexican oregano preferred)
2 cup Vegetable Broth
0.5 cup Tomato Sauce
1.25 tsp Salt (Divided)
0.25 tsp Black Pepper
0.25 cup Cotija Cheese (Crumbled, for garnish)
2 tbsp Cilantro (Fresh, chopped for garnish)
Instructions
1
Roast and Prepare the Poblano Peppers
Position an oven rack about 6 inches from the broiler and set the broiler to high. Place poblano peppers on a baking sheet.
Broil for 5-7 minutes, turning every 2 minutes with tongs, until the skin is blackened and blistered on all sides.
Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes to loosen the skins.
Once cool enough to handle, gently peel off the charred skin. Make a single vertical slit down the side of each pepper and carefully remove the seeds and membranes, keeping the stem and pepper intact.
2
Make the Red Chile Sauce
Heat 2 tbsp of oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the ancho chile powder, cumin, and oregano, and cook for 1 minute, stirring constantly, to toast the spices.
Gradually whisk in the vegetable broth and tomato sauce until the mixture is smooth. Bring to a simmer.
Reduce heat to low, season with 1 tsp of salt and 1/4 tsp of black pepper. Let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it has thickened slightly. Keep warm.
3
Stuff the Chiles and Prepare the Batter
Carefully insert one stick of Monterey Jack cheese into each peeled pepper through the slit. Secure the slit with a toothpick if necessary to prevent cheese from leaking.
In a clean, dry bowl, use an electric mixer to beat the egg whites on high speed until stiff, glossy peaks form.
In a separate bowl, whisk the egg yolks with 1/4 cup of all-purpose flour and the remaining 1/4 tsp of salt until a smooth, pale paste forms.
Gently fold the egg yolk mixture into the stiff egg whites with a spatula until just combined. Do not overmix; a few streaks are okay.
4
Fry the Chile Rellenos
In a large, deep skillet or Dutch oven, heat about 1.5 inches of vegetable oil to 365°F (185°C).
Spread the remaining 1/4 cup of flour on a plate. Lightly dredge each stuffed chile in the flour, tapping off any excess. This helps the batter adhere.
Holding a chile by its stem, dip it into the egg batter, using a large spoon to ensure it's completely coated.
Carefully lay the battered chile into the hot oil. Fry in batches of 1 or 2 to avoid overcrowding. Cook for 2-3 minutes per side, spooning hot oil over the top, until golden brown and crisp.
Using a slotted spoon, transfer the fried rellenos to a wire rack or a plate lined with paper towels to drain.
5
Assemble and Serve
Remove any toothpicks from the chile rellenos. Place one or two on each serving plate.
Generously ladle the warm red chile sauce over the top, smothering them completely.
Garnish with crumbled cotija cheese and fresh chopped cilantro. Serve immediately for the best texture.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with the lid and let it simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed.
5
Rest and Fluff
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This crucial step allows the rice to steam and become fluffy.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
6
Garnish and Serve
Gently stir in the chopped fresh cilantro.
Serve warm as a side dish, with fresh lime wedges for squeezing over.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
