As the aroma of roasted poblano peppers fills my kitchen, I can’t help but feel a surge of nostalgia for family dinners gathered around the table. My homemade Chiles Rellenos de Carne Molida have become a beloved weeknight staple, delighting both kids and adults with their cheesy, savory charm. This comforting one-pot meal features a crispy exterior that hugs a rich ground beef filling, making it the ultimate crowd-pleaser. Not only is it quick to whip up, but it’s also bursting with robust flavors that make dinner feel like a special occasion. Who could resist diving into these deliciously stuffed peppers? Ready to discover how to create your own culinary masterpiece?
Why Are Chiles Rellenos So Irresistible?
Comforting and satisfying, these Chiles Rellenos de Carne Molida are the epitome of family-friendly meals, making them a prime choice for weeknight dinners. Crispy exterior meets a rich savory filling, creating a delightful textural contrast that everyone loves. Versatile enough to customize with different ingredients, they can be tailored to taste – think pepper jack cheese for a spicy twist! Plus, the ease of a one-pot dish means less cleanup and more time enjoying with loved ones. Embrace the tradition of Mexican cuisine with this hearty dish and make it a staple in your meal rotation!
Chiles Rellenos de Carne Molida Ingredients
• Delicious filling in roasted peppers.
For the Filling
- Ground Beef – Provides protein and rich flavor; substitute with ground turkey for a leaner option.
- White Onion (1/4 medium, diced) – Adds sweetness and depth; shallots work well if desired.
- Garlic Clove (1, minced) – Enhances the filling flavor; garlic powder can be used in a pinch.
- Canned Corn (8.5 oz, drained) – Adds sweetness and texture; fresh corn gives a burst of flavor.
- Cilantro (1/3 cup, chopped) – Fresh herb that brightens the filling; omit if you’re not a fan.
- Mozzarella Cheese (1 cup, shredded) – Melts beautifully for a creamy filling; cheddar lends a sharper taste.
For the Peppers
- Poblano Peppers (8) – The main ingredient; choose large, firm ones for easy stuffing. If unavailable, large bell peppers can be used.
For the Salsa
- Roma Tomatoes (6) – Serves as the salsa base; any tomato variety can be substituted based on what you have.
- Serrano Pepper (1) – Adds heat to the salsa; jalapeño makes a milder substitution.
- Garlic Clove (1) – Provides extra flavor in the salsa.
- Ground Cumin (1/2 tsp) – Gives a warm, earthy flavor; chili powder can be used for a different twist.
- Chicken Bouillon (1.5 tsp) – Enhances the salsa’s taste; opt for vegetable bouillon for a vegetarian option.
- Mexican Oregano (3/4 tsp) – Adds aromatic flavor that pairs well with tomatoes; regular oregano can be used as a substitute.
This recipe for Chiles Rellenos de Carne Molida is not just about food; it’s about creating memories and enjoying the comforting flavors of home-cooked goodness!
Step‑by‑Step Instructions for Chiles Rellenos de Carne Molida
Step 1: Prepare Peppers
Begin by washing and drying eight large poblano peppers thoroughly. Arrange them on a foil-lined baking sheet, ensuring they have space between them for even roasting. Prepping these peppers sets the foundation for your Chiles Rellenos de Carne Molida and helps them develop that delicious roasted flavor.
Step 2: Broil Peppers
Preheat your oven’s broiler and place the baking sheet with the poblano peppers on the top rack. Broil for about 10 minutes until the skins are charred and blistered; then, flip them over and broil for another 8 minutes. The peppers should be darkened but not burnt, so keep an eye on them as they roast!
Step 3: Steam Peppers
Once the peppers are adequately charred, transfer them to a plastic bag and seal it tightly. Allow them to steam for 20 minutes; this process will make peeling the charred skins a breeze. As they steam, the flavors intensify, setting the stage for your Chiles Rellenos de Carne Molida.
Step 4: Peel Peppers
After the steaming time, carefully remove the peppers from the bag. Once they’re cool enough to handle, gently peel off the charred skin. Slice a slit down the length of each pepper and remove the seeds while being careful not to tear the flesh. This step is key for stuffing.
Step 5: Cook Filling
In a large skillet over medium heat, add one pound of ground beef. Use a spatula to break it up as it cooks. After about 5-7 minutes, when the meat is browned, add in diced white onion and minced garlic. Season with salt and pepper, cooking until the onions have softened, and the beef is fully cooked.
Step 6: Mix Filling
Once the beef mixture is cooked through, stir in the drained canned corn and chopped cilantro. Allow the mixture to cool slightly before adding one cup of shredded mozzarella cheese. The cheese should melt into the filling, creating a delightful and cheesy stuffing for your Chiles Rellenos de Carne Molida.
Step 7: Stuff Peppers
Carefully fill each poblano pepper with the warm beef and cheese mixture. When stuffing, be gentle to avoid overstuffing, which can cause them to split. Ensure the filling is packed, but the peppers can still close nicely, revealing their delicious filling once cooked.
Step 8: Prepare Salsa
In a blender, combine six Roma tomatoes, one serrano pepper, a clove of garlic, ground cumin, chicken bouillon, and Mexican oregano. Blend until smooth. Pour this salsa into the skillet used for the beef, heating over medium heat until it’s bubbling and slightly thickened, providing a savory sauce for your dish.
Step 9: Cook Stuffed Peppers
Gently place the stuffed peppers in the simmering salsa, ensuring they are nestled in and covered. Reduce the heat to medium-low and cover the skillet. Allow them to cook for about 10 minutes, or until the cheese is melted and the peppers are heated through, infusing the flavors of the salsa.
Step 10: Serve
Transfer the Chiles Rellenos de Carne Molida carefully onto plates, spooning additional salsa over the top for added flavor. The vibrant colors and enticing aromas will surely delight everyone as they dig into this hearty, comforting dish that’s perfect for any family gathering or dinner night!
Make Ahead Options
These Chiles Rellenos de Carne Molida are perfect for busy weeknights! You can prepare the filling up to 24 hours in advance by cooking the ground beef, onions, garlic, corn, and cilantro, then mixing in the mozzarella cheese after the filling cools. The roasted and peeled poblano peppers can also be prepped and stored in the fridge for up to 3 days. Just keep them in an airtight container to maintain their freshness. When you’re ready to serve, simply stuff the peppers with the filling, simmer them in the salsa for about 10 minutes until heated through, and enjoy a comforting meal that feels like it took hours to make!
What to Serve with Crispy Chiles Rellenos de Carne Molida
Pairing delightful sides with your crispy chiles rellenos is a wonderful way to elevate your meal and create a comforting dining experience.
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Mexican Rice: This staple provides a fluffy, savory base that balances the rich flavors of the chiles, making every bite memorable. With its subtle spices, it complements the filling perfectly.
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Refried Beans: Creamy and hearty, refried beans offer a satisfying accompaniment, adding healthy protein and fiber to your meal. They can be served as a side or even on top of the rice for extra flavor.
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Fresh Salad with Lime Vinaigrette: A refreshing salad packed with greens and a zesty lime dressing cuts through the richness of the chiles, providing a crisp contrast that makes your meal more vibrant. The lime adds a zippy flare that brightens every bite.
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Mexican Street Corn (Elote): Grilled corn on the cob slathered in mayo, cheese, and chili powder offers a sweet and tangy flavor that pairs beautifully with the earthy notes of the poblano peppers.
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Guacamole and Chips: Creamy guacamole adds a luscious texture and coolness, while tortilla chips provide the perfect crunch. This pairing enhances the meal with a familiar and beloved Mexican snack element.
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Margaritas: A refreshing margarita can be the icing on the cake, bringing zesty citrus notes that complement the flavors of the dish wonderfully. It’s the perfect accompaniment for celebrating a delicious family dinner.
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Churros for Dessert: End your meal on a sweet note with warm churros dusted in cinnamon sugar. Their crispy exterior and soft interior balance wonderfully with the savory, cheesy chiles, making them a delightful finish.
Expert Tips for Chiles Rellenos
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Perfect Peeling: Ensure the poblano peppers are charred well to make peeling them easier; steaming in a bag softens the skin for hassle-free removal.
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Stuffing Balance: Avoid overstuffing the peppers to prevent them from splitting during cooking; fill gently but ensure they’re packed with the delicious ground beef mixture.
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Moisture Control: Drain the canned corn thoroughly to prevent excess moisture in the filling, which can make your chiles soggy instead of crispy.
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Catch the Heat: If you prefer a milder sauce, opt for jalapeño instead of serrano pepper; this way you can control the spice level in your Chiles Rellenos de Carne Molida.
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Check Cooking Times: Keep an eye on the stuffed peppers while cooking; medium heat ensures even warming without burning the flavorful filling or sauce.
Chiles Rellenos de Carne Molida Variations
Feel free to play around with flavors and ingredients to make this recipe your own!
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Ground Turkey: Swap with ground turkey for a leaner filling, keeping all the savory goodness without the extra fat.
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Pepper Jack Cheese: For a spicy kick, use pepper jack cheese instead of mozzarella, adding a nice zing to every bite.
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Vegetarian Delight: Replace beef with black beans or a mix of sautéed veggies for a colorful, hearty filling that’s completely meat-free.
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Different Peppers: Experiment with different peppers such as jalapeños or even sweet bell peppers for varied flavors and heat levels.
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Fresh Herbs: Enhance the filling with fresh herbs like parsley or basil instead of cilantro, bringing a unique twist that suits your palate.
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Quinoa or Rice: Add some cooked quinoa or rice to the filling for added texture and nutrition, perfect for a heartier meal.
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Smokey Flavor: Consider adding smoked paprika to both the filling and salsa for a deep, smoky flavor that complements the chiles beautifully.
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Salsa Variants: Try using roasted tomatillo salsa for a tangy twist, making the dish zing with freshness while retaining its comforting essence.
These variations make every meal a new adventure! For a delightful pairing, why not make some Mexican rice or whip up some refried beans on the side? Enjoy exploring the flavors!
How to Store and Freeze Chiles Rellenos de Carne Molida
Fridge: Store leftover chiles rellenos in a covered container for up to 4 days to maintain freshness and flavor.
Freezer: Wrap individual chiles rellenos in plastic wrap and place them in an airtight container for freezing. They can be frozen for up to 3 months.
Reheating: To reheat from the fridge, bake at 350°F for 20-25 minutes. If reheating from frozen, cover with foil and bake for 35-40 minutes, ensuring they’re heated through without drying out.
Enjoyment: When stored properly, you can savor your chiles rellenos de carne molida later, capturing the comforting essence of this beloved dish!
Chiles Rellenos de Carne Molida Recipe FAQs
How do I choose ripe poblano peppers for my Chiles Rellenos?
Absolutely! When selecting poblano peppers, look for large, firm specimens that are dark green and shiny. Avoid any with wrinkled skin or dark spots, as these may be overripe. If possible, choose peppers that feel heavy for their size—they will have a better texture and flavor when roasted.
What is the best way to store leftover chiles rellenos?
You can refrigerate leftover chiles rellenos in a covered container for up to 4 days. Ensure they are well-sealed to preserve their flavor. If you find that you won’t finish them within that timeframe, you can freeze them for later!
How do I freeze chiles rellenos properly?
To freeze chiles rellenos, start by wrapping each stuffed pepper individually in plastic wrap. Place them in an airtight container or a freezer-safe zip-top bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, just make sure to lower the temperature shortly before reheating to maintain their deliciousness!
What should I do if my chiles split while cooking?
If you encounter splitting peppers, don’t worry! You can gently press the filling back inside and cover it with some of the salsa while cooking. For future preparation, avoid overstuffing your peppers, as this can lead to splits. A gentle hand while stuffing goes a long way in success.
Are there any dietary considerations I should be aware of?
Very! People with dietary constraints should note that traditional chiles rellenos may contain dairy and meat. If you’re cooking for someone with allergies, consider using dairy-free cheese alternatives or plant-based ground meat. It’s always best to communicate and adapt the recipe accordingly to ensure everyone enjoys this comforting dish!
Can I make this recipe vegetarian?
Definitely! For a vegetarian version of the Chiles Rellenos de Carne Molida, simply replace the ground beef with black beans, quinoa, or a medley of sautéed vegetables like zucchini and bell peppers. This substitution not only maintains the heartiness of the dish but also keeps it flavorful and satisfying.
Delicious Chiles Rellenos de Carne Molida: A Family Favorite
Ingredients
Equipment
Method
- Prepare Peppers: Begin by washing and drying eight large poblano peppers thoroughly. Arrange them on a foil-lined baking sheet, ensuring they have space between them for even roasting.
- Broil Peppers: Preheat your oven's broiler and place the baking sheet with the poblano peppers on the top rack. Broil for about 10 minutes until the skins are charred and blistered; then, flip them over and broil for another 8 minutes.
- Steam Peppers: Once the peppers are adequately charred, transfer them to a plastic bag and seal it tightly. Allow them to steam for 20 minutes.
- Peel Peppers: After the steaming time, carefully remove the peppers from the bag. Once they’re cool enough to handle, gently peel off the charred skin.
- Cook Filling: In a large skillet over medium heat, add one pound of ground beef. Break it up as it cooks for 5-7 minutes, then add diced white onion and minced garlic, seasoning with salt and pepper.
- Mix Filling: Stir in the drained canned corn and chopped cilantro. Allow the mixture to cool slightly before adding one cup of shredded mozzarella cheese.
- Stuff Peppers: Carefully fill each poblano pepper with the warm beef and cheese mixture, packing gently to avoid splitting.
- Prepare Salsa: In a blender, combine six Roma tomatoes, one serrano pepper, a clove of garlic, ground cumin, chicken bouillon, and Mexican oregano. Blend until smooth.
- Cook Stuffed Peppers: Gently place the stuffed peppers in the simmering salsa. Reduce the heat to medium-low and cover the skillet. Cook for about 10 minutes.
- Serve: Transfer the Chiles Rellenos de Carne Molida onto plates, spooning additional salsa over the top before serving.
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