Chiles Rellenos en Salsa

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 cup Chayote squash or summer squash
  • 1/3 tsp Chipotle, powder
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/4 cup Green onions
  • 1 Jalapeno pepper
  • 1 Lime juiced
  • 1 Orange or yellow bell pepper, small
  • 1/2 tsp Oregano
  • 4 Poblano peppers, large
  • 1 cup Potato, cooked and diced
  • 1 1/2 lbs Roma tomatoes or vine-ripened tomatoes
  • 2 Serrano peppers stems removed
  • 1/2 White onion, medium
  • 1/2 White onion

• Canned Goods

  • 1 tsp Chicken bouillon granules

• Condiments

  • 1 tbsp Maggi sauce or worcestershire

• Baking & Spices

  • 1 tbsp Masa harina or all purpose flour
  • 1 tsp Paprika, smoked
  • 3/4 tsp Pepper
  • 2 Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Queso fresco

• Liquids

  • 1/3 cup Water

Found on hispanickitchen.com

Description

Directions

• Preheat broiler on high for 5 minutes. Transfer the poblanos to a baking sheet and broil for 15 to 18 minutes, or until skins have blistered, turning halfway through cooking time. Remove from oven and transfer to a plastic storage bag to cool and steam.
• In a medium pot, add all of the ingredients for the tomato salsa. Cover with water, bring to a boil, reduce to a simmer and continue cooking for 15 minutes. Remove from heat.
• Preheat a heavy skillet to medium-high heat for a few minutes. Add the ground beef or meat of your choice. Use a flat-edged wooden spoon to break up the meat. Season to taste with salt; I usually start with just 1/2 teaspoon. Add the pepper, smoked paprika, garlic powder, cumin, 1/2 teaspoon oregano and 1/3 teaspoon chipotle powder. Cook until meat is nicely browned.
• To the ground meat, add the onions, garlic, bell pepper and chayote. Stir well to combine and cook for 5 minutes. Add the cooked potato, zest and juice of lime, Maggi sauce and water. Sprinkle the masa harina evenly over the top of meat, then stir well to combine. Taste for salt and continue cooking until the sauce thickens and reduces. Cover and set aside. Remove blistered skins from poblano peppers. Cut open on one side and clean out the seeds and membranes.
• Add 1/3 teaspoon pepper and salt to taste. Blend on high until smooth. Preheat 2 tablespoons of olive oil in a skillet to medium heat for 2 minutes. Add the salsa from blender to the hot skillet. Cover and reduce heat to a simmer. Fill each pepper generously with picadillo and carefully place in warm, simmering salsa open side up. Sprinkle tops of rellenos with queso fresco. Cover with lid and cook just until cheese melts. Garnish with jalapeño, green onions and cilantro. Serve with rice, beans and warm tortillas.