Mouthwatering Chile Relleno de Queso: Comfort Food Delight

How to Make Chiles Rellenos

1. 1

   Roast the chiles poblano over a direct flame for 15-20 minutes, turning occasionally until the skin is blistered and charred.

   15 min
2. 2

   Place the chiles in a plastic bag or a tightly covered container for 10 minutes to steam.

3. 3

   Carefully peel off the charred skin, make a small cut on one side, and gently remove the seeds and veins.

4. 4

   Cook the chorizo in a skillet over medium heat until browned, about 5-7 minutes, then add the diced calabacita and cook for an additional 3-4 minutes until tender.

   5 min
5. 5

   Stuff each poblano pepper with the chorizo mixture, adding queso Oaxaca as desired.

6. 6

   In the same skillet, add the tomato sauce and sprinkle in salt to taste, cooking for about 10 minutes until the sauce thickens slightly.

7. 7

   Serve the stuffed chiles hot, garnished with the tomato sauce, and pair with rice, refried beans, and warm tortillas.