Chile rellenos are what happen when jalapeño poppers try adulting.
3 poblano peppers
About ½ lb of Oaxaca cheese (or any melting cheese of your choice)
2 ½ medium tomatoes, chopped
½ chopped onion
1 tsp oregano
½ tsp cumin powder
Salt to taste
2 squares of powdered chicken bouillon
A few bay leaves
Olive oil, to simmer sauce
Let's get Cooking...
Place poblano peppers inside a preheated broiler oven on high. (Or in a barbecue grill that can be closed.) Leave peppers in for about 10 minutes, turning them once or twice, until they are tender and slightly burned on the outside.
Retrieve peppers carefully and put them inside a plastic bag, where the steam will make it easier to remove their skin once they cool down. Once that occurs, peel the peppers and cut off their tops, extracting any seeds.
Fill each pepper with diced tomato, diced onions and melting cheese, spreading the cheese evenly inside.
Put the peppers’ tops on, wrap them in tin foil, and place in the broiler oven on low for 10-12 minutes.
Meanwhile, prepare the red salsa: boil 2 tomatoes, the onion, and the garlic in water so they soften and unleash their flavors. Transfer to a food processor or blender. Add a pinch of oregano, cumin powder and salt. Blend until this becomes a paste.
Transfer the mixture to a frying pan coated with olive oil. Add chicken bouillon powder and bay leaves and simmer.
Serve the chilies with the delicious salsa on top.