Chile Rellenos

This traditional Mexican dish is a family favorite when dining out at a Mexican restaurant. But, you can easily make it at home too. The wonderful aromas of the roasted peppers and vegetables, along with the satisfying, delicious flavors of the seasoned grass-fed bison meat, will make your efforts worth the outcome! So good!

Author

Jill O’Brien

Ingredients

• 2 – tablespoons olive oil
• 1 – onion, diced
• 1 – pound Ground Buffalo meat
• 1 – package Jill’s Mexican Seasoning or other Mexican seasonings
• 1 – jalapeno, diced
• 1 – cup cilantro, chopped
• 1 – lime, juiced
• Salt to taste
• 8 – ounces mozzarella cheese, shredded
• 10 – poblano peppers, roasted & peeled
• ½ - cup flour
• 1 – teaspoon salt
• 2 – eggs, separated
• 2 – cups olive, coconut, or avocado oil
• 4– large tomatoes, halved
• 1 – onion, peeled & sliced into 4 pinwheels
• 1 – jalapeno, halved and seeded
• 2 to 4 – cloves garlic
• 2 – tablespoons olive oil
• 1 – teaspoon salt
• 1 – teaspoon cumin
• 1 – teaspoon coriander
• 1 – teaspoon cardamon
• 1 - handful of cilantro leaves
• 1 – lime, juiced

Directions

1. In a skillet over medium high heat, add the olive oil to the pan and the onions. Stir to move around the pan and sauté for about four minutes.
2. Crumble in the ground buffalo meat, and break up the meat into smaller pieces with a spatula.
3. Add the seasoning as the meat is browning and stir in, to incorporate.
4. Add the jalapeno and stir to incorporate.
5. Add the cilantro and the fresh lime juice and stir in to incorporate. Season with salt, to your preferred taste.
6. Transfer the meat to a bowl, and allow it to come to room temperature, before folding in the cheese. Cover and set aside or refrigerate.
7. For the poblanos, wash them and pat them dry, before roasting them over a gas fire. You can use an outside grill, or over a gas burner on a stove top. Roast until black blisters form, turning 3 to 4 times while roasting.
8. Remove the roasted peppers and place them in a paper bag, seal and allow them to cool. This helps the skin peel off a bit easier.
9. Remove the skin from the peppers, then gently make a slit with a paring knife down one side of the pepper. Remove the seeds carefully.
10. Place a pepper in your hand, split side up, and spoon in the bison meat and cheese filling. Seal the pepper closed with your hands and place on a plate. Repeat with the remaining peppers, then cover them and refrigerate for one hour, or until ready to prepare.
11. For the coating, mix the flour and the salt together on a plate. Set aside. Beat the egg whites with a mixer until fluffy. Mix the egg yolks thoroughly before adding them to the egg whites.
12. In a skillet over medium high heat, add the oil, and heat through.
13. Roll each of the peppers through the flour to give them a good dusting. Then, one at a time, dip the stuffed peppers into the batter and place in the hot oil. Continue with the others, frying 4 to 5 peppers at one time. Fry until lightly browned before turning, about three minutes, turning three to four times.
14. Remove the Chili Relleno’s from the pan, and place them on paper towels. Sprinkle with a little salt if desired.
15. To serve, place a good spoonful of the salsa on a plate, top with the Chili Rellenos. Drizzle with a bit of crema or top with sour cream.
16. Preheat the oven to 400°, with rack in the center of the oven.
17. Place the tomatoes, skin side up, along with the onions, jalapeno and garlic on a baking sheet. Drizzle with the olive oil and seasonings.
18. Roast the vegetables for 20 minutes, then turn the oven to broil and broil until vegetables are lightly blistered.
19. Remove the roasted vegetables from the oven and transfer them to a food processor. Blend until vegetables are broken down, but NOT smooth. Allow the salsa to cool slightly, before adding the cilantro and lime juice.
20. Once the salsa has cooled, add the cilantro and lime juice and process again, until you have your desired texture.
21. Transfer the salsa to a bowl and season to taste.