Home / Mexican / Traditional Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies Recipe
Traditional Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies Recipe
Appetizer

Traditional Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies Recipe

Traditional Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies Recipe is a delicious Appetizer dish that can be prepared in just 0 minutes....

⏱️

10 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 4 Poblano Chillies - or (6 large bajji chilli or green bell peppers)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 Onion - finely chopped
  • 2 cloves Garlic - minced
  • 1 cup Cheddar cheese - or paneer grated
  • 1 teaspoon Dried Thyme Leaves
  • 1 teaspoon Black pepper powder
  • 1/4 teaspoon Tarragon
  • 1/2 teaspoon Dried oregano
  • 2 tablespoon Gram flour (besan)
  • 1 Whole Egg
  • 3 Tomatoes - boiled
  • 2 cloves Garlic
  • 1 tablespoon Tomato Ketchup
  • 1 teaspoon Sugar
  • 1 tablespoon Red Chilli flakes
  • 1 teaspoon Dried oregano

Instructions

1
To start making Poblanos Chili Rellenos, toast the Poblanos or the Bajji Chilli.
2
Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting.
3
toast the chili till the out skin gets charred marks.
4
Turn off the bring to temperature and keep the chili aside to cool down. pare the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh.
5
Slit the chilis vertically halfway and remove the seeds.
6
Keep aside.
7
The next step is to prepare the filling.To prepare the filling, in a swirl around-wok-fry wok bring to temperature cooking oil over medium bring to temperature.transfer in the garlic and onions, sauté until onions are soft.Take a large mixing container and transfer in grated paneer variance, marjoram, tarragon, oregano, table salt and pepper.
8
transfer in the sauteed onions and garlic into the mixture.
9
Check the table salt and spices and adjust to suit your savor.Preheat your oven at 350 F (180 C).
10
Line a baking sheet with parchment paper or lubricate with little cooking oil.Next using a teaspoon stuff the filling inside the roasted chilis.
11
Top the stuffed chilies generously with the stuffing Beat in the gram baking flour and the egg in a separate container till it forms a thick paste.
12
Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet. toast in the oven for 15 - 20 moments or until paneer variance is melted.
13
In the mean time pressure bring to temperature the tomatoes with moisture for about 2 whistle, pare off the skin and blitz it in the grinder with garlic to a seamless paste.transfer the mixture into a condiment dip wok and transfer in the remaining fixings and 1 cup moisture and let it bubble till the raw smell goes away.
14
You can adjust the consistency based on your needs. Remove the baked chillies and dish up it on a plate and transfer this condiment dip over it and top with some finely sliced cilantro.dish up the Poblano Chili Rellenos steps (Baked paneer variance Stuffed Chilies) along with Mexican Vegetarian Bean & paneer variance Enchiladas steps and end with a  Tres Leches steps (Mexican Three dairy liquid Cake) as a dessert.

Recipe Information

Cuisine
Mexican
Course
Appetizer
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

40 mins

Total Time

50 mins
#mexican #appetizer #vegetarian
Author

Master Chef

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