Chiles Rellenos Divorciados Recipe

Cooking Directions

• STEP 1.Preheat the oven to broil and roast the poblano peppers until the skin is charred and blistered.
• STEP 2.Remove the peppers from the oven and let them cool. Peel off the skin and make a small slit on one side to remove the seeds and membranes.
• STEP 3.In a skillet, cook the ground meat with onions, garlic, and spices until browned. Drain any excess fat.
• STEP 4.Stuff the roasted peppers with the meat mixture and cheese. Secure the opening with toothpicks.
• STEP 5.In a separate skillet, heat the red tomato sauce and the green tomatillo sauce.
• STEP 6.Dip half of the stuffed peppers in the red sauce and the other half in the green sauce. Cook for a few minutes to heat through.
• STEP 7.Serve the Chiles Rellenos Divorciados with rice, beans, and tortillas. Garnish with cilantro and sour cream, if desired.

Cooking Tips

• To easily peel the roasted peppers, place them in a plastic bag for a few minutes to steam. The skin will loosen.
• You can use any ground meat of your choice, such as beef, chicken, or pork.
• Adjust the spiciness of the dish by adding more or less chili powder or hot sauce to the meat mixture.
• Be careful when handling the roasted peppers, as they can be hot. Use gloves or wash your hands thoroughly after touching them.

Storage and Serving

• Leftover Chiles Rellenos Divorciados can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in the oven or microwave until heated through before serving.
• Serve the Chiles Rellenos Divorciados with rice, beans, and tortillas for a complete meal.