This isn’t a proper chile relleno recipe, as my poblanos aren’t battered, nor are they served with a typical tomato-based sauce. But they are super flavorful and deceptively easy, and I’m positive you’ll be as hooked as we are if you try this recipe! We’ve been making these often lately because they’re is so quick and painless; I was prodded by followers on Instagram to share the recipe.
Of course, you can play around with the fillings, but these are my favorites. The rich, mature flavor of the asiago cheese pairs perfectly with bacon and cream cheese, and this hearty, slightly spicy beef transforms humble chiles into a meal. Feel free to top with salsa or crema mexicana for extra decadence.
6 large poblano chiles
4 bacon rashers
1/2 white onion, finely diced; halved
1/2 lb. ground beef
2 Tbsp Cholula or other hot sauce
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1 tsp black pepper
1/2 tsp salt
splash Worcestershire sauce
2 cups asiago cheese, grated
4 oz. cream cheese
broiling pan or cookie sheet
1. In a large skillet (I used a cast iron), cook bacon over medium heat until crispy, turning a few times. Set bacon aside on paper towels to drain. Pour bacon grease into a mason jar and save for future cooking, reserving about 1 teaspoon in the skillet.
2. Add onion and sauté until translucent, about two minutes. Remove half the oven from the pan and set aside. To the rest of the onion, add beef, breaking it up with your spatula, and continue to sauté until cooked through, about ten minutes, stirring frequently. Reduce heat to low and add spices, Cholula, and Worcestershire sauce. Continue to cook for a further five minutes, stirring occasionally.
3. Meanwhile, wearing latex gloves, cut the tops off the poblanos and seed them. Cut out the ribs, as well. Rinse thoroughly with cold water and pat dry with a paper towel.
4. Once the beef is done, drain the juices and set the meat and onion mixture aside in a bowl. In another medium mixing bowl, combine the previously cooked onion, 1 cup of the grated asiago, and the cream cheese. Stir with a wooden spoon, then crumble bacon into the bowl. Continue to stir until thoroughly combined.
5. Stuff the poblanos: take one pepper, and stuff it full with the cheese and bacon mixture, compressing the cheese down with a spoon as you stuff. Place the top back on the pepper and secure it with two toothpicks, pushed through the flesh of the pepper’s side and cap (see below). For the other four poblanos, alternately stuff with the plain grated asiago and beef mix until they are also full. Secure tops with toothpicks.
6. Carefully move all the peppers to a broiling pan or foil-lined cookie sheet. Set oven to broil and cook on each side for two to three minutes, turning over once (again, carefully) with a large spatula. The peppers will darken and bubble a bit.
7. Remove the pan from the oven and allow peppers to cool for a couple of minutes before gently removing them from the pan. Plate as-is and serve immediately with any garnish desired.
To eat, simply remove the toothpicks and dig in!
Serves 3 as a main, 6 as an appetizer or side.
I’m confused. You are making two completely different stuffed pepper recipes? One of them is stuffed with cream cheese, asiago, and bacon, and the other is stuffed with beef and asiago?
Oh, wait, I think I do understand. Yeah, one of the fillings is the cream cheese, asiago, and bacon. And the other is alternate layers of beef+onion and asiago. Got it! AWESOME! I am totally making these!!
And why the latex gloves? Poblanos aren’t really hot enough for that.
Yes, that’s it!
As to the gloves, one of the times I made this, they were (strangely), hot enough to give me the old eye sting when not wearing gloves. So I just wear them as a precaution now. If you wear contacts, it’s definitely worth it.