Ingredients with Measurements:
- 1 lb. of tomatoes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup of cilantro, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 4 poblano peppers
- 1 cup of queso fresco, crumbled
- 1/2 cup of corn kernels
- 1/2 cup of cooked black beans
- 1/2 cup of cooked rice
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of oregano
Special equipment needed:
- Oven
- Blender
- Baking sheet
- Mixing bowl
- Knife
- Cutting board
- Spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the tomatoes, onion, garlic, cilantro, olive oil, salt, and pepper in a blender and blend until smooth.
3. Pour the tomato mixture into a baking sheet and spread it evenly.
4. Roast the tomato mixture in the oven for 20 minutes or until it thickens.
5. While the tomato mixture is roasting, prepare the poblano peppers by cutting off the tops and removing the seeds and membranes.
6. In a mixing bowl, combine the queso fresco, corn kernels, black beans, rice, cumin, chili powder, oregano, salt, and pepper.
7. Stuff the poblano peppers with the queso fresco mixture and place them on the baking sheet with the roasted tomato mixture.
8. Roast the peppers in the oven for 20-25 minutes or until the peppers are tender and the cheese is melted.
9. Serve the Chancho en Piedra con Chiles Rellenos hot with the roasted tomato sauce.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 324
Fat: 16g
Carbohydrates: 32g
Protein: 14g
Sodium: 481mg
Sugar: 9g
Substitutions for ingredients:
- Instead of poblano peppers, you can use bell peppers.
- Instead of queso fresco, you can use feta cheese.
- Instead of corn kernels, you can use diced zucchini.
- Instead of black beans, you can use kidney beans.
Variations:
- You can add ground beef or chicken to the queso fresco mixture.
- You can use different types of cheese, such as cheddar or Monterey Jack.
- You can add diced tomatoes or jalapeños to the queso fresco mixture.
Tips and tricks:
- To make the tomato sauce thicker, roast the tomato mixture for a longer time.
- To make the peppers less spicy, remove the seeds and membranes.
- To make the peppers more spicy, add diced jalapeños to the queso fresco mixture.
Storage instructions:
Store the Chancho en Piedra con Chiles Rellenos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Chancho en Piedra con Chiles Rellenos in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Chancho en Piedra con Chiles Rellenos on a plate with the roasted tomato sauce drizzled on top.
Garnishes:
Garnish the Chancho en Piedra con Chiles Rellenos with chopped cilantro or diced avocado.
Pairings:
Pair the Chancho en Piedra con Chiles Rellenos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the tomato sauce is too thin, roast it for a longer time.
- If the peppers are not tender, roast them for a longer time.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Cook the Chancho en Piedra con Chiles Rellenos to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chancho en Piedra con Chiles Rellenos is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
The Chancho en Piedra con Chiles Rellenos has a spicy and savory flavor from the roasted tomato sauce and the queso fresco mixture.
Serving suggestions:
Serve the Chancho en Piedra con Chiles Rellenos with a side of Mexican rice and refried beans for a complete meal.
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Region: Peruvian