Ingredients & Substitutes

Instructions

1. 1

   Roast 4 large poblano peppers over an open flame or under a broiler until charred, then place them in a sealed bag for 15 minutes to steam, peel off the skin, remove seeds, and set aside.

2. 2

   Peel and slice 2 medium ripe plantains into thick rounds, then pan-fry them in 1 tablespoon of vegetable oil over medium heat until golden brown and tender, mashing them roughly with a fork before mixing in 0.5 cup of crumbled Cotija cheese and a pinch of salt to create the filling.

3. 3

   Carefully stuff each prepared poblano pepper with an equal amount of the plantain and cheese mixture, ensuring they are well-filled.

4. 4

   For the sauce, combine 3 medium Roma tomatoes, 0.5 medium white onion, 2 garlic cloves, and 3 dried chile de árbol in a saucepan with enough water to cover, then boil for 10 minutes until softened, draining most of the water before blending until smooth.

5. 5

   Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat, pour in the blended sauce, add 1 cup of chicken broth, 1 teaspoon of salt, and 0.25 teaspoon of sugar, and simmer for 15-20 minutes until the sauce thickens slightly.

6. 6

   Gently place the stuffed poblano peppers into the simmering sauce, spooning the sauce over them, and cook for an additional 5-7 minutes to allow the flavors to meld.

7. 7

   Garnish the Chiles Rellenos with 0.25 cup of freshly chopped cilantro before serving hot.