Well here she is! As promised, the long awaited Chile Relleno recipe! In case you didn’t see the post a couple weeks ago, Code to Wellness (CTW) follower/supporter @daniellopez (my hubs!) challenged me to a CTW version of one of his favorites. And…drumroll please…here’s the unveiling (recipe below)!
- CHORIZO FILLING
- 16 oz grass-fed or pastured chorizo (I love this one and always find it at Whole Foods)
- POBLANO WRAPPERS
- 6-8 poblano peppers
- FIRE ROASTED SALSA
- 12 oz cherry/grape tomatoes
- 1/2 red onion
- 1 clove garlic
- 1 serrano pepper
- 1 1/2 TBS coconut oil
- dash of salt
- THREE INGREDIENT GUAC
- 1 1/2 avocados
- 1/2 lime (use lemon if you don't have it)
- 1 handful of cilantro
- POBLANO WRAPPERS - Before setting the oven to broil, arrange the oven racks so that one is right beneath the oven coils and one is at the bottom of the oven. Place a large pan or sheet pan on the bottom rung. Turn on the broil setting. Using a tong, arrange the poblanos (they can be touching) on the top rack and over the pan that's on the bottom rack, so that the pan on the bottom catches any liquid that falls from the poblanos. Broil the poblanos until they charr (blacken a bit on the outside) on all sides (turning them every few minutes to get an even char). Usually cooks in abou 5-8 minutes (depending on how hot your oven heats). Once the pobalnos are charred on all sides, take them out of the oven, put them directly into a large bowl and cover with plastic wrap for 5 minutes. We need them to sweat. Once they're sufficiently sweaty, peel off the charred layer (just that layer, nothin' else...careful not to burn your fingers!). Now that the chared layer is peeled off, cut a T-shape into the poblano, like this, clean out the seeds. When you're chorizo filling is ready, stuff it (the poblano) full and top with the 3 Ingredient Guac. Do the same for the rest and serve them all warm. Voila! Poblano Perfection!
- FIRE ROASTED SALSA - While it's heating up. Halve your tomatoes, 1 clove garlic, and serrano pepper. Toss it all on a baking sheet or pan. Chop the red onion and toss it in the same pan. Place the lump of solid coconut oil in the pan and sprinkle the whole pan with a dash of salt. Put the pan in the oven (top rack, longways) for 1 minute so that the coconut oil can melt. Now, take the pan with the coconut oil out of the oven and stir everything around so the oil and salt are evenly distributed. Put it back in the oven (alongside the charring poblanos if you have room, and cook until they've got a nice char on top (just a charr on one side is fine). Again, it'll probably take about 5-8 minutes. Once those are out of the oven, add the fire roasted coconut oil/tomato/serrano/garlic/onion combo to a blender or food processor and pulverize(into a chunky or smooth, it's up to you, salsa!). Finally, pour the salsa directly into the chorizo pan, mix and turn the flame up to medium for about 6 minutes, then bring the flame back to low and turn it off when it's cooked through.
- CHORIZO FILLING - While you're sitting around waiting for everything to charr, heat skillet to low and add in the chorizo (or, atlernatively, the gf beef/buffalo and spices combination above). We want this to begin to get warm, but not cook through all the way without the salsa (that's right, that's where the salsa's goin'!). Once the salsa (above) has been pulverized, pour it directly into the pan with the chorizo, mix and turn the flame up to medium for about 6 minutes. Bring the flame back to low and turn it off when the chorizo is cooked through.
- THREE INGREDIENT GUAC - Mash the avocado and add to it the chopped cilantro and lemon juice. Top off your chorizo filled poblano (i.e chile relleno!) with a dollop of this deliciousness (or a few...whatever pleases you) and enjoy!
- If you can't find this, just grab 16 oz of grass fed ground beef/buffalo and cook it up with these spices to make it taste chorizo-like: 1 TBS salt, 1 Tsp pepper, 1 Tsp paprika, 1 Tsp chili powder, 1 Tsp oregano, 1 clove fresh garlic
Cheers to Chile Rellenos!