Chiles Rellenos Palominos
Chiles rellenos palominos are a classic dish in Mexican cuisine. Not only are they delicious, but they are also hearty and flavorful, combining ingredients like potatoes, carrots, onions, garlic, and pepper to create a unique taste. One of the advantages of preparing chiles is their flexibility and tenderness, which allows...
Ingredients
For the Green Chiles
green poblano peppers, roasted, peeled, and seeded10
sugar2tbsp
vinegar1/4cup
olive oil1/2cup
Salt to taste
For the Filling
onion, finely chopped1/2
garlic, finely chopped1clove
large potatoes, peeled, diced, and cooked5
carrots, peeled, diced, and cooked5- olive oil2tbsp
- Salt to taste
Pepper to taste
Nutrition (per serving)
Calories
203.5kcal (10.17%)
Protein
0.1g (0.2%)
Carbs
5.3g (1.93%)
Sugars
4.9g (9.8%)
Healthy Fat
17.6g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
How to make Chiles Rellenos Palominos
Prepare the Filling
- Step 1
Heat the olive oil in a skillet. Once hot, sauté the onion and garlic until the onion becomes tender.
- Step 2
Add the diced, cooked potatoes and carrots to the skillet. Season with salt and pepper to taste, and cook for five minutes.
- Step 3
Remove from heat and set aside.
Prepare the Chiles
- Step 1
Place the roasted, peeled, and seeded poblano peppers in a bowl. Cover them with water and add the sugar. Let them soak for a while.
- Step 2
After soaking, remove the peppers from the water and fill them with the prepared vegetable mixture.
Bake the Chiles
- Step 1
Arrange the stuffed peppers in an oven-safe dish. Drizzle them with olive oil and vinegar, and season with salt to taste.
- Step 2
Bake in a preheated oven at 180°C (350°F) for about 10 minutes or until they are thoroughly heated.
Nutrition (per serving)
Nutrition (per serving)
Calories
203.5kcal (10.17%)
Protein
0.1g (0.2%)
Carbs
5.3g (1.93%)
Sugars
4.9g (9.8%)
Healthy Fat
17.6g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a smokier flavor, roast the poblano peppers over an open flame before peeling.
Make sure to soak the peppers in water with sugar to balance their natural spiciness.
You can prepare the filling a day in advance to save time on the day of cooking.
Serve the chiles with a side of red rice and avocado for a complete meal.
FAQS
Can I use red poblano peppers instead of green?
Yes, you can use red poblano peppers. They have a slightly sweeter flavor but work just as well for this recipe.
How do I roast and peel poblano peppers?
Roast the peppers over an open flame or under a broiler until the skin is charred. Place them in a sealed bag or covered bowl for 10 minutes to steam, then peel off the skin.
Can I make this dish vegan?
This recipe is already vegan as it uses only plant-based ingredients.
What can I serve with chiles rellenos palominos?
They pair well with red rice, avocado slices, or a fresh salad for a complete meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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