Chiles rellenos (stuffed poblano peppers)

Chiles rellenos is the one comfort food I can eat anytime of year! Let’s face it, anything that is stuffed with cheese has a lot going for it! BUT pair it with California grown poblano peppers that are slow roasted to perfection, it’s an exquisite duo!

California is the leading agricultural state in the nation.

California farmers are responsible for half the nation’s peppers. Pepper season is kicking into high gear in the next few weeks and there’s so much to get excited for! I’ll be eating my weight in fresh salsa and chips, jalapeno margaritas anyone? Pepper season runs from April-December here in California and the farmers market is the perfect place to get acquainted with new varieties. My local farmers markets are always boasting with color, fresh smells and amazing heirloom pepper varieties that farmers harvest at the peak of freshness. Last year I found the shishito pepper on one of my trips there. They are thin walled peppers that are perfect to blister with olive oil and salt. Never thought I could devour a pan full of peppers! Needless to say this year I added them to the garden. Peppers are one of the most versatile vegetables and there’s a flavor profile to please any pallet. Sweet, mild or spicy California farmers have us covered.

For this recipe add some poblano peppers to your shopping list and garden. They are such a versatile pepper they are great for stuffing, salsas and the preferred pepper for making chiles rellenos. In terms of heat they are relatively mild with just a small kick of heat to them that mellows down when cooked. Did you know that chile anchos are just dried poblano peppers? that have been allowed to dry on the plant! Whatever way you use poblano peppers they add flavor and smokiness without being overly spicy. One of the favorites in Mexican cuisine.

California grows more than 400 different commodities, growing more than a third of the country’s vegetables and two-thirds of the country’s fruits and nuts.

Growing up and living in California my whole life, I am always mesmerized by the rows and rows fresh produce that line our agricultural fields.

The bounty of fresh produce is a sure way to lure me into the kitchen. I really enjoy cooking with produce that is in season. Whether that’s from my own garden or from our hardworking farmers.

I have already planted out and array of peppers in the garden and I’m anxiously waiting to begin harvesting. The goal is to grow a rainbow of peppers this season. Pretty soon we will have a different pepper for everyday of the week! But for this chile relleno dish Poblano peppers get the spotlight! Lets get cooking!

What are chiles rellenos?

Chiles rellenos translates to stuffed pepper this is a traditional Mexican dish where the chile poblanos are slowly charred and roasted using a comal (griddle) They are carefully peeled and stuffed with delicious cheese. Then dusted with flour and dipped in the fluffiest egg batter ever! Finishing off by frying in olive oil until golden! But wait that’s not all, alongside a tomato based sauce simmers to bathe the chiles rellenos upon serving.

The party of flavors that this dish offers is partly due to the method of cooking the chiles, There is a nice smoky flavor that pairs really well with the savory cheese and tangy tomato sauce! These chile rellenos are delicious and sure to be worth the time in the kitchen!

I like to clean my peppers before roasting. To do so simply make a “T” cut along the side of the pepper and gently remove seeds and veins.

–After your poblano peppers have roasted, place them in a bowl and cover with aluminum for at least 15 minutes. This will make peeling so much easier and the charred skin will peel right off leaving the smoky notes behind.

While the poblano peppers cool off, we can work on the sauce gather your sauce ingredients and blend until smooth. Pour over a sauce pan and simmer for 15 minutes.

I find that the best way to get these chiles ready to go in the pan, is to have everything ready and an assembly line going. Start by peeling the skin of the chiles, and adding your choice of cheese inside. Let’s talk about that cheese for a minute! If you want melty cheesy goodness I would go with Oaxaca cheese. Some people prefer Queso Fresco which keeps its shape and is lighter in texture. Here at home I usually do a batch of both to please everyone!

Continuing with my assembly line…once peeled, stuffed with cheese and dusted with flour. I then proceed to whip my eggs. As soon as that’s done I heat up my frying oil.

All that’s left is to dip the poblano chiles in the fluffy egg batter and fry. Dip, fry and repeat!

Ready to serve?

Your house should be smelling amazing by now and your mouth watering- Am I right? Usually the chile rellenos are simmered in the sauce and served warmed, but you can also have your sauce on the side! Garnish with queso fresco and cilantro and just sit back and enjoy! Save this chile relleno (stuffed poblano peppers) recipe in your arsenal to impress your family!

As you guys know gardening is a big part of my life and I aim to grow as much food as I can for my family. That being said I will always be thankful for our hardworking farmers for keeping fresh produce stocked at our markets and working endless hours behind the scenes for our families to have amazing meals like this one!

Want more CA grown recipes?

Checkout my Salsa verde recipe over at the CA grown blog! Salsa verde has deep smoky flavor from the roasted veg and heat from serrano chiles, balanced by the bright zesty tomatillos. This traditional salsa pairs up well with chips, tacos, and can be used as a base for so many other dishes. You won’t believe how easy it is to make!

Interested in learning how to grow your own peppers?

Check out my pepper grow guide to add them to the garden! You would be surprised at how many varieties, colors, shapes there is! Spicy burn your mouth peppers, sweet snacking peppers, stuffing peppers. There’s a pepper for all your culinary needs. The best part? Growing them is not that complicated! With thousands of peppers to choose from the hardest part will be deciding which ones to grow in your garden!

This post was made in partnership with CA grown, all expressed opinions are my own. I am thankful to share about the bounty our state has to offer. Check out other delicious ways to use your produce this season on their blog californiagrown.org