Queso de Puerco Chile Relleno Recipe

Ingredients with Measurements:
- 6 large poblano peppers
- 1 pound ground pork
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil

Special equipment needed:
- Baking sheet
- Aluminum foil
- Large skillet
- Mixing bowl
- Spoon or spatula
- Oven-safe dish

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Line a baking sheet with aluminum foil.

3. Place the poblano peppers on the baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.

4. Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.

5. In the meantime, heat the vegetable oil in a large skillet over medium-high heat.

6. Add the ground pork, onion, garlic, cumin, oregano, salt, and black pepper to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the pork is browned and cooked through.

7. Remove the skillet from the heat and stir in the queso fresco, Monterey Jack cheese, and cilantro.

8. Once the peppers have steamed, remove them from the bowl and peel off the charred skin. Cut a slit down the length of each pepper and remove the seeds and membranes.

9. Stuff each pepper with the pork and cheese mixture.

10. Place the stuffed peppers in an oven-safe dish and bake in the oven for 10-15 minutes, until the cheese is melted and bubbly.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 8g
Protein: 20g
Sodium: 450mg

Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Queso blanco or cheddar cheese can be used instead of Monterey Jack cheese.
- Parsley or basil can be used instead of cilantro.

Variations:
- Add diced tomatoes or corn to the pork and cheese mixture for extra flavor and texture.
- Use Anaheim peppers instead of poblano peppers for a milder flavor.
- Top the stuffed peppers with salsa or sour cream before serving.

Tips and tricks:
- To make peeling the peppers easier, place them in a plastic bag after steaming and let them cool for a few minutes before peeling.
- Make sure to fully cook the ground pork before stuffing the peppers.
- Use a spoon or spatula to carefully stuff the peppers without tearing them.

Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad for a complete meal.

Garnishes:
Garnish with fresh cilantro or chopped green onions for extra flavor and color.

Pairings:
Pair with a cold beer or a glass of red wine.

Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the peppers are difficult to peel, try steaming them for a few more minutes.
- If the pork and cheese mixture is too dry, add a tablespoon of water or chicken broth to moisten it.

Food safety advice:
- Make sure to fully cook the ground pork to an internal temperature of 160°F.
- Wash your hands and all surfaces and utensils that come into contact with raw pork to prevent the spread of bacteria.

Food history:
Chile rellenos are a traditional Mexican dish that originated in the state of Puebla. The dish typically consists of roasted poblano peppers stuffed with cheese or meat and coated in egg batter before being fried or baked.

Flavor profiles:
This dish is savory and slightly spicy, with a combination of smoky roasted peppers, seasoned ground pork, and melted cheese.

Serving suggestions:
Serve hot with your favorite side dishes and garnishes.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Rich, Flavorful