Campbells Three Cheese Stuffed Poblano Chiles Recipes

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
Arrange the chiles on a serving platter, spoon the sauce on top and serve.

STUFFED CHEESE POBLANOS

Stuffed Cheese Poblanos image

Enjoy these cheese stuffed poblanos that are served with tomato sauce - a flavorful Mexican side dish!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

6 large poblano chiles
18 strips (3x1 inch) queso fresco or mozzarella cheese
3/4 cup shredded mozzarella cheese (3 oz)
Mexican-style cream
2 lb plum (Roma) tomatoes, cut in half
1/2 medium onion, cut in half
2 cloves garlic, peeled
1 small serrano chile, seeded
2 teaspoons chicken bouillon granules
1 teaspoon vegetable oil
3/4 teaspoon salt

Steps:

Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 11 g, TransFat 0 g

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