Chiles Rellenos.

Stuffed peppers are awesome. You can stuff them with just about anything. I decided to try a new recipe for them, but as usual, tweaked it to my liking. It’s a super easy recipe and if the poblano pepper is too spicy for you, switch it to a sweet green pepper. Hope you enjoy!


  • 4 poblano peppers, washed and cut down the middle. Remove seeds.
  • 1 lb. Skirt steak (go to your local mercado, tell the butcher to only remove a little fat.)
  • Half a purple onion. Chopped finely
  • 5 oz of Mexican melting cheese (same cheese for quesadillas)
  • Salt and pepper to taste
  • Lemons (2)

Camera 360

I like to let the meat rest in half a cup of vinegar before cutting it for a few minutes then rinsing it off. This is purely optional but it definitely makes the meat a little more tender when cooking.

You want to cut up the steak into small pieces. I have a slight OCD so I cut them in tiny cubes. Skirt steak has a lot of fat. You want to trim SOME of it. Not all of it. The remainder fat will help with the cooking.


Season the meat with salt and pepper. Squeeze a lemon in if you like. Set aside.  In a preheated skillet, throw the meat in. Remember the fat in the steak? This is when it comes in handy. You won’t need to add any extra oil to the skillet. The fat from the meat will cook it for you. Throw in the diced onions to cook in with the steak. Let it all cook fully and set aside.

Camera 360

Wash and rinse the peppers. Cut down the middle but not all the way across. Like how you’d cut bread for a sandwich. Take the seeds out.

Camera 360

Take a spoonful of cheese and spread it in the bottom half of the pepper. Do the same with the steak and repeat with the cheese. You want enough meat and cheese to fill the peppers.

Camera 360

Wrap the peppers in aluminum foil. Place them on a baking tray and place in the oven. Bake for 25-30 minutes.  Depending on how you like the peppers, you can let them bake longer (peppers will be softer) or less time (peppers will be crispier)

Camera 360

You can serve these as side dishes or main with a salad.

Sidenote* I LOVE spicy food, and this is no exception. For my own pepper, after I wrapped it in foil, I roasted it on the stove over the fire about 10 minutes before putting it in the oven. It made the pepper spicier and softer. Oh so good. Give it a try and let me know what you think!







FacebookTwitterGoogle+PinterestTumblrRedditStumbleUponDiggLinkedInEmailGoogle GmailYahoo MailShare