People ask me to make Chiles Rellenos for them all the time. It’s a very popular Mexican Dish, and it’s hard to find in a restaurant.
I use Anaheim peppers for my Chiles Rellenos. I choose Anaheim peppers because they are mild, and when you serve Chiles Rellenos to a group, you never know who is going to like spicy food, and who isn’t.
I fill my Chiles Rellenos with a mixture of corn, sour cream, chicken bouillon, salt and pepper, and cheese.
People still worry that Chiles Rellenos are too spicy. I admit that this dish is always on the spicy side, but I still consider it mild. You can add hot sauce and chili to your own taste.
Later on we’ll explore a version of this dish with meat.
Start by grilling the Chiles on direct heat to sear the skin. Grill them till they are blackened.
Then put the chiles in a zip lock plastic bag to let them sweat. This will loosen the blacken skins.
Now run the chiles under cool tap water and rub the blackened skin off. Also, use your thumb to pull out the seeds from the inside of the chiles.
Next, heat a can of corn, or similar amount of any corn, with a couple large spoonful’s of sour cream.
Salt and pepper the mixture.
Crumble a cube of chicken bouillon over the mixture.
Now, spoon the mixture into the chiles and secure the tops with toothpicks.
Place the now stuffed chiles in a backing dish and cover them all with shredded cheese of your own choosing.
Place in the oven at 350 degrees until cheese melts. You can also microwave the stuffed chiles until the cheese melts.
This is a very easy recipe, and people go NUTS for Chiles Rellenos. It’s always a fun occasion in our home when we have Chiles Rellenos.