What’s the first thing that comes to mind when you here “Chiles Rellenos” ? I experience the same vision of my Mom standing over a hot comal, the sounds of chiles poblanos crackling and popping. And the aroma…that aroma is unmistakable. Every time I roast poblanos on the stove top, it takes me right back to that moment in time. Chiles rellenos, just like jalapeño poppers have evolved since becoming so popular. They are served simply stuffed with cheese, to my most favorite, lump crab meat! The most well known relleno is the one that comes filled with cheese, coated in an egg batter and served with a simple, but fresh tomato sauce. You can find this version at most good Mexican restaurants. The relleno I grew up loving was the one my Mom prepared filled with beef picadillo con papas. It was a simple ground beef with diced potatoes that she would fry separately and then add in to the picadillo along with a freshly blended tomato sauce. It is still my favorite and one of those comfort foods I enjoy. My latest recipe for rellenos I prepared on my charcoal grill. I prepared a variation of my Mom’s recipe for albondigas (meatballs) that are mixed with rice and spices to fill the poblanos. I also knew that bacon would be involved somehow, lol!! I found some beef bacon on my last trip to the market and I just had to try it out. Bacon Wrapped Rellenos on the Grill!
1 pound ground chuck, pork or chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon mexican oregano, crushed
¼ teaspoon all spice
½ cup white onion, diced
3 cloves garlic, minced
1 jalapeño, minced
1 cup cooked steamed rice, white or brown
1/3 cup cilantro chopped
6 medium roasted poblano peppers,peeled and seeds removed
12 ounces beef or pork bacon (I found a wide sliced beef bacon that worked well for this recipe)
*If you wanted to add basting sauce, combine 1/3 cup ketchup, 3 tablespoons balsamic vinegar and 3 tablespoons of hot sauce with a little fresh cracked pepper. Baste towards the last 10 minutes of grilling time.
Tips~Roast poblanos on the grill, direct flame, in the oven or on a stove top comal just until skins blister. Transfer to a plastic storage bag until cool. Peel off blistered skins before filling.
Tips~ This recipe for filling is good for 6 medium poblano peppers or 4 xlarge peppers
In a large bowl, combine the beef with the spices and set aside.
Saute the onions, garlic and jalapeño in 1 to 2 tablespoon of olive oil for 5 to 7 minutes. Let cool.
To the beef, add the onion mixture, rice, cilantro and egg. Stir well to combine.
Slice a opening near the base of the peppers and remove the seeds. Fill the peppers with beef mixture, but do not over stuff. Divide the bacon and wrap all the peppers. Transfer to plate and chill for at least one hour.
After an hour, prepare your grill for indirect heat and heat to at least 350 degrees. Place the peppers in pan safe for the grill and place on the indirect heat side. Close lid and cook for 30 minutes.
After 30 minutes, you could add a couple of chunks of apple or cherry wood directly to the fire if you wanted a light smoke flavor added to the rellenos. Rotate the peppers and cook for another 30 minutes, lid closed. If using a basting sauce, open lid and brush peppers evenly. Close lid and cook for another 10 to 15 minutes. Remove from heat and let stand for 10 minutes before serving. Yields 6 servings.
- For Oven Preperation: Preheat oven to 350 degrees. Place stuffed and wrapped poblanos in a baking dish. Loosely cover with foil and bake for 45 minutes to 1 hour. Remove foil and place under broiler for 2 minutes. If basting with sauce, remove from oven, baste and return to the broiler for another 2 minutes. I like to repeat the basting one more time. Remove from oven and let sit for 10 minutes before serving.
Here a few of my favorite relleno recipes I have prepared and developed for Hispanic Kitchen and Que Rica Vida . Click onto the picture to go to the link. Buen Provecho!
- Chiles Rellenos with Picadillo and Potato Hispanic Kitchen
- Chile Relleno with Serrano Shrimp Hispanic Kitchen
Chile Ancho and Poblano Rellenos Hispanic Kitchen
Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida
Chiles en Nogada Que Rica Vida