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Stuffed Poblano Pepper Recipe With Cream Sauce
Chiles rellenos (literally, stuffed peppers) are a favorite with many people who enjoy Mexican food. Savory poblano peppers are roasted and stuffed with all manner of ingredients, though cheese and meat filled peppers tend to be the most popular varieties. Quite often, the peppers are battered and deep fried after stuffing, though this is by no means always the case.
This particular chille relleno recipe avoids this step and instead presents the diner with a roasted pepper which is then baked and served with an onion cream sauce. The stuffing in this recipe is Monterey Jack cheese, though you can use other varieties if you prefer. Admittedly, this is a dish which may be a little too heavy to have often, but it makes a great side dish when paired with something lighter or as a main course along with a salad, soup and some warm corn tortillas.
The fact that this chile relleno is baked rather than deep fried makes it a little easier to prepare than many other chile relleno recipes. If you have never made any kind of stuffed peppers before, this recipe is a great place to start - it also makes things a bit less messy in the kitchen due to the omission of deep frying.
Chile Relleno en Crema
Ingredients -
4 large, roasted and peeled Poblano peppers
Monterey Jack cheese, cut into ¼ inch thick slices long enough to fit inside the poblanos
2 white or yellow onions, diced finely
4 tbsp butter
2-3 tbsp flour
1 cup milk
¼ cup heavy cream
Preparation:
Start by roasting your peppers. This is easiest when done over the flame on a gas grill, though you can also roast the peppers in your broiler if you prefer. Roast the peppers, turning frequently, until the skins are charred all over. Remove from heat and place in a tightly closed paper bag for 5 minutes. Wash the peppers under cold running water; the skins should slip right off. Remove the tops and set aside and remove the seeds and ribs inside of the peppers.
Fill the peppers with cheese, top with the reserved tops and bake at 400 degrees for 20 minutes.
In the meantime, you can prepare your onion cream sauce. Melt 2 tbsp butter in a saucepan on medium heat and add the diced onions and sauté until translucent, stirring regularly. Turn off the heat and add the other 2 tbsp butter (you can do this in a separate pan or to save cleanup time, simply push the onions aside to make room) and mix with 2 tbsp flour as it melts to create a roux. Add the milk and heavy cream and turn the heat back up to medium, stirring constantly as the sauce thickens. Season to taste with salt and black pepper and once your poblanos are finished, serve them on a pool of onion cream sauce and top with a little more of the sauce before bringing to the table.
(Serves 4)
Photo Description:
Chile rellenos in cream sauce may sound like one of the heaviest dishes ever, though this recipe keeps the sauce relatively light and avoids the common practice of deep frying the peppers, both of which contribute to keeping this dish a little on the lighter side; at least as far as this kind of recipe goes. This chile relleno in onion cream sauce recipe is wonderful served in the winter as the centerpiece of a meal - and if you and your guests do not mind sharing the rellenos, it also makes a great side dish for any Mexican meal or any type of dinner party. It is a more sophisticated and very impressive take on this old favorite and one which you will pat yourself on the back for making (your guests will too).
Photo by:
http://www.flickr.com/photos/ule/2854722450/
