As many of you know, I married a Mexican (technically an American whose parents are Mexican and Costa Rican but still). His parents had a fantastic Mexican restaurant that we used to frequent. I actually scored some free food from my soon-to-be-even-though-I-had-no-idea husband before we started dating after I had roped him into helping my mom move. I should have known he was a keeper then but I'm thick and it took me a few more months to figure that out. But I digress... My favorite dish at the restaurant was their chile rellenos (stuffed pepper). It was fried (of course) and filled with cheese (how could it not be?!). How could that not be delicious?!? Sadly since the restaurant has closed, I have yet to find a suitable substitute for that amazing artery-clogging dish. So when I was craving one a few weeks back, I didn't want to attempt to spoil it by trying my hand and the exact same thing, so I thought I would try my own version.
I decided to make the filling more like a jalapeño popper than the traditional colby jack cheese filling. I also thought it might be nice and a little healthier (yes, just barely) to coat it with panko breadcrumbs instead of frying it with a batter. I was NOT disappointed! These even got the seal of approval from my husband, not as an authentic dish, but as something he's willing to eat on a regular basis.
What's your favorite authentic Mexican dish? What's your favorite twist on an authentic Mexican dish? Let us know in the comments below!
Prep Time: 20 Minutes Inactive Prep Time: 20 Minutes Cook Time: 15 Minutes
4 Large Pablano Peppers
1 Cup Shredded Colby Jack Cheese
½ Cup Panko Breadcrumbs
1 – 2 TBSP Butter
8 oz. Neufchatel Cheese
½ Cup Chopped Jalapeno Peppers
2 teaspoons Taco Seasoning
1 TBSP Milk
- Position oven rack to the highest position. Heat oven to broil on high.
- Melt butter in skillet and add panko breadcrumbs. Heat until browned.
- Place in shallow dish with taco seasoning. Set aside.
- Cut tops off peppers and remove seeds, using care to not rip or cut the body of the pepper.
- Spray baking sheet with cooking spray. Place cleaned peppers on baking sheet and place under broiler. Cook until skin on peppers chars. Rotate peppers and char on other side. Pepper skin should be charred and peeling away from pepper.
- Remove peppers from onion and reset oven to 395°.
- Remove peppers from baking sheet and place in bowl with lid. Leave in on counter for 15 -20 minutes or freezer for 10 minutes.
- In microwavable bowl, heat Neufchatel cheese for 30 second to soften.
- Chop jalapeno peppers and add to cheese.
- Add Colby jack cheese and combine.
- When peppers are cool enough to handle, gently peel charred skin off being careful to not tear the peppers.
- Place egg and milk in shallow bowl and beat.
- Fill peppers with filling. Bath in egg wash, coat in breadcrumbs.
- Place stuffed peppers on rack on baking sheet and place in oven for 10-15 minutes, until cheese appears melted.
- Serve peppers with a salad and enjoy!