Chile Rellenos


Any night we get to eat Mexican food, is a happy night in the Burke house. I grew up having Mexican food every Friday night and eating breakfast tacos or Mexican inspired breakfasts at least 3 times a week. Since adulthood living in a less Mexican/American city, I have missed my regular Mexican meals.

Our favorite restaurant at home is Los Barrios, and we have to eat there at least once every time we go visit my parents. Thankfully they have a cookbook, so when I am feeling particularly homesick, I can recreate some of my favorites.

This time I did a little adaptation of their chile relleno, which translated just means stuffed pepper. Most of the time these are fried and have lots of cheese, so I made a slightly healthier version of this classic.


What you need for this recipe:

  • 4 poblano peppers
  • 1 lb ground beef
  • 1 small white onion diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 1 small new potato diced
  • 2-3 garlic gloves minced
  • 1 1/2 tsp ground cumin
  • salt and pepper to taste
  • 2 cups tomato salsa

Pre-heat your oven to 375 degrees. Brush your poblano peppers with some canola oil and roast in the oven for around 30 minutes until soft. Turn over half way through to ensure even cooking.

While your peppers cook, dice your onion, carrot, bell pepper and potato, and mince your garlic.

In a non-stick or cast-iron pan heat a teaspoon of canola oil and cook your diced potato for 15-20min until just starting to get tender.

Add the onion and bell pepper cooking a further 5 minutes, followed by the carrot and garlic cooking another 1-2minutes.

Add your ground beef and season with salt, pepper, and cumin. Make sure to break up the meat into small pieces as this way it all gets seasoned well and cooks evenly.

Remove your poblanos from the oven and carefully cut off the tops and remove the seeds. *note you can put the poblanos in a baggie for a few minutes to remove the skin easily before this step*

Stuff your peppers with the ground beef mixture and top with any extra beef and salsa.  If you want to add some grated cheddar or other Mexican cheese this would be the time.

Put back in the oven and cook for a further 5-6 min letting the flavors intermingle and the cheese melt.

Enjoy with a delicious cerveza or tequila gimlet!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s