Chile Relleno Crock Pot Recipe
Description
Chile Relleno is a Mexican dish that consists of a roasted poblano pepper stuffed with cheese, battered and fried. This delicious dish is often served with a tomato sauce on top. The traditional recipe is time consuming and requires considerable skill to make. This crock pot version is much easier to make, and it's just as delicious! You can make it with a variety of fillings, including cheese, vegetables, and meat. Serve it with a side of rice for a tasty meal.
Prep Time
This recipe takes about 10 minutes to prepare. The ingredients will need to be prepped and cut before adding them to the crock pot. You can also prepare the sauce and rice ahead of time if desired.
Cook Time
This dish will take about 4 hours to cook in the crock pot. You can also let it cook for longer if you want the flavors to really come out. The longer it cooks, the more tender and flavorful it will be.
Ingredients
6 large poblano peppers
1 cup shredded cheese
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced tomato
1/2 cup cooked rice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 cup flour
1/4 cup water
2 tablespoons olive oil
1/2 cup tomato sauce
1/4 cup shredded cheese for topping
Instructions
1. Preheat the crock pot to low heat.
2. Roast the poblano peppers on a baking sheet in the oven at 450 degrees Fahrenheit for 10 minutes.
3. In a medium bowl, combine the cheese, onion, bell pepper, tomato, rice, cilantro, salt, pepper, garlic powder, chili powder, and cumin.
4. Remove the peppers from the oven and carefully open them up. Stuff each pepper with the cheese mixture.
5. In a small bowl, mix together the flour and water to create a batter.
6. Dip each pepper into the batter, coating it evenly.
7. Heat the olive oil in a skillet over medium heat and fry the peppers for about 2 minutes on each side, until golden brown.
8. Place the fried peppers in the crock pot and pour the tomato sauce over them.
9. Cover the crock pot and cook on low heat for 4 hours.
10. Sprinkle with the remaining cheese and serve with a side of rice.
Equipment
You will need a baking sheet, a medium bowl, a small bowl, a skillet, and a crock pot for this recipe.
Notes
You can substitute the cheese, vegetables, and meat for any filling you like. This dish can also be made in the oven instead of the crock pot. Simply bake the peppers in the oven at 350 degrees Fahrenheit for 25 minutes, then sprinkle with cheese and bake for an additional 5 minutes.
Nutrition: Per Serving
Calories: 219
Fat: 11g
Carbohydrates: 17g
Protein: 11g
Sodium: 467mg
Fiber: 2g
Recipe Tips
For a more flavorful dish, try adding some diced jalapenos or other spicy peppers to the cheese mixture. You can also top the peppers with some diced avocado or fresh cilantro. For a vegan version, try using vegan cheese and a vegetable-based filling.
Conclusion
Chile Relleno is a delicious Mexican dish that is usually time-consuming to make. This crock pot version is much easier to make, and it still tastes amazing! You can use a variety of fillings and toppings to customize the dish to your liking. Serve it with a side of rice for a tasty meal that everyone will love.
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