Chile Rellano’s

I haven’t made these in quite some time, I got a hankering for them after seeing some killer fresh ones at the Super H Mart and here we are, eating poblano’s. I don’t think I’ve ever done these the same, mainly because I cant remember what I did last time. Tonight had them filled with a blend of sauteed mushrooms with some garlic and onion along for the ride served over a bed of brown rice and topped with a half-ass salsa I made by mixing fresh tomato, garlic and serrano pepper with some canned salsa verde. It was a great, healthy dish filled with fresh ingredients. Check it out.


-Poblano Peppers, broiled until charred, peeled and deveined
-1/4 White Onion, chopped
-2 cloves of garlic, chopped
-3-4oz of mixed mushrooms, shitake, portabella, oyster, etc.
-Pinch of Monterey Jack Cheese
-Pinch of Cotija Cheese, grated


-2 Roma Tomatoes, chopped
-1 Serrano Pepper, diced
-1 clove garlic, diced
-2 tbsp Canned Salsa Verde (make your own if you want to show off!)

-1c Brown Rice


Broil poblano’s for about 5-7 minutes, remove and place in a paper bag for 10 minutes to steam the skins off. Saute mushrooms, garlic and onion. Remove poblano’s, peel, and gently slice down the middle to remove seeds and veining. Stuff with the sauteed mix and top with a pinch of monterey jack cheese. Place in the oven for a few minutes to melt the cheese. While cheese in melting prepare the salsa mix. Chop the 2 tomatoes and in a bowl also with 2 tbsp of canned salsa verde, serrano and garlic.

On a plate, prepare the ned of rice, place the poblano on top of the rice and top with your salsa mixture. Sprinkle a bit of the cotija cheese and serve. Ohh enjoy it too.


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