I love all manner of chile relleno, from cheese or picadillo stuffed that is battered and fried and topped with salsa ranchero to en Nogada. However, I have taken to a non-battered version at home. Char poblanos or, better still, large and zippy Hatch chiles, peel, and stuff with most anything. My quick and easy standby is crumbled queso fresco, pomegranate seeds or raising, pecans, and a little crema to make it stirrable and easier to spoon in. I like to top with a drizzle of chipotle en adobe blitzed in a blender with crema. I bake until the peppers are soft. If I want fried, it’s off to La Posada or Las Palomas.
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