Chiles Rellenos with Cilantro Lime Rice

Seasoned grass-fed ground beef mixed with sharp cheddar cheese stuffed inside charred poblano peppers and pan fried. Served with simmered tomato sauce on top cilantro lime rice.

Difficulty: Medium

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 788 Fat: 35g Carbs: 55g Protein: 57g

Chiles rellenos….

Ingredients

Grass Run Farms Ground Beef

Egg

Creme Fraîche

Sharp cheddar cheese

Tomato sauce

Twin cities grub rub

Jasmine rice

Lime

Cherry Tomatoes

Shallot

Garlic

Cilantro

Poblano pepper

Featured Ingredient Partners:

Ground beef: Grass Run Farms - Dorchester, IA

Cherry Tomatoes: Hmong American Farmers Association (HAFA) - St. Paul, MN

Zest The peel of, or grating of a citrus peel for flavor.

Simmer To stew gently below or just at boiling point.

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Large sauté pan

Small pot with lid

Step 1: MISE EN PLACE

Read through entire recipe before getting started. In a small pot bring rice and 1 1/4 cups of water to a boil. Reduce to a simmer, cover and cook for 15-20 minutes until soft and water has been absorbed.Wash and dry all the produce. Mince garlic. Mince shallot. Rough chop cilantro including stems. Cut cherry tomatoes in half. Zest the lime. Whisk egg in a shallow baking dish. Grate cheddar cheese.

Step 2: CHAR THE CHILES

Char the chiles on a hot skillet or grill until the skin is charred and turning black, about 4 minutes on each side. Place charred chiles in a plastic bag and close tightly. Allow to sit in the steam generated inside the bag for 10 minutes. This will allow the skin to detach.

Step 3: BROWN THE BEEF

While the chiles sit, cook the beef. On the skillet heat 1 Tbsp of oil. Add half of the garlic and shallot. Cook for 1 minute or until lightly browned. Add ground beef, Twin Cities Grub Rub and 1 tsp of salt and a pinch of black pepper. Cook stirring constantly until browned and fully cooked. About 8 minutes, set aside. Once cooled slightly mix in grated cheddar cheese.

Step 4: MAKE THE SAUCE

In a small pot or skillet heat 1 Tbsp. of oil. Add the remaining half of the shallot and garlic, cook until tender. 1-2 minutes. Add tomato sauce, cherry tomatoes and 1/2 cup of water. Season with salt and pepper. Cook the sauce stirring occasionally and simmer until cherry tomatoes are soft. About 8 minutes. While the sauce is simmering start stuffing the chiles (step #5).

Step 5: FRY THE CHILES

Open the bag with chiles. Use your fingers to peel off skin from each chile. If needed, dip the chiles in cold water and use a paper towel to help remove the skin. Once all the chiles are peeled, Cut an slit, on each chile, trough the middle lengthwise, be careful not to cut through both sides. Heat the skillet to medium heat. Carefully fill each chile with ground beef and cheese. Take each stuffed chile carefully and roll in egg. Place Chiles, slit side up, on the hot sauté pan. Cook for 4 minutes. Drip the remaining egg mixture into the slit area of the chiles, this helps to keep them sealed. Flip and cook for another 2-3 minutes until golden brown. Remove from heat.

Step 6: PLATE YOUR DISH

Toss the rice with lime zest. Mix crème fraiche with cilantro. Divide rice between two plates, place two chiles on each plate. Top the chiles with tomato sauce and dollop with cilantro creme. Season with a pinch of salt and pepper to taste. Enjoy!