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!
Ingredients:
Chili Rellenos:
- 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
Roasted Tomato Salsa:
- 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:
Chili Rellenos:
- 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.
- Crumble in the ground buffalo meat, and break up the meat into smaller pieces with a spatula.
- Add the seasoning as the meat is browning and stir in, to incorporate.
- Add the jalapeno and stir to incorporate.
- Add the cilantro and the fresh lime juice and stir in to incorporate. Season with salt, to your preferred taste.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a skillet over medium high heat, add the oil, and heat through.
- 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.
- Remove the Chili Relleno’s from the pan, and place them on paper towels. Sprinkle with a little salt if desired.
- 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.
Roasted Tomato Salsa:
- Preheat the oven to 400°, with rack in the center of the oven.
- Place the tomatoes, skin side up, along with the onions, jalapeno and garlic on a baking sheet. Drizzle with the olive oil and seasonings.
- Roast the vegetables for 20 minutes, then turn the oven to broil and broil until vegetables are lightly blistered.
- 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.
- Once the salsa has cooled, add the cilantro and lime juice and process again, until you have your desired texture.
- Transfer the salsa to a bowl and season to taste.
Recipe Notes: Roasted peppers, roasted tomato salsa and Wild Idea's 100% grass-fed ground bison meat, with a bit of cheese to round it all out, make this recipe a winning combination of ingredients! As always, adjust seasoning and ingredients to your liking. *I make my batter a bit thinner, by not taking the egg whites to stiff peaks. If you like a heavier batter, beat egg white until stiff before adding the egg yolks.