tobasco chef meastro's chile relleno!
We took Mom to Cozumel Mexico Last December and there we took the Tobasco Chef Maestro cooking class from Chef Louis Esquivel at Blue by Dolohinaris restaurant. It was so fun, we plan to do it again this year! The food was delicious and we enjoyed being served our creations on the open-air upper level of the restaurant while we watched the Dolphins play below!
yield
4 serving(s)
prep time
40 Min
cook time
15 Min
method
Bake
Ingredients For tobasco chef meastro's chile relleno!
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4pablano peppers
- FILLING INGREDIENTS
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1 Tbspcanola oil
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1 lbground pork (unseasoned)
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1/4 cdiced tomatoes
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1/4 cfinely diced onion
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1/4 cdiced potatoes
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1/4 cdiced carrots
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1 tspminced garlic
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1/4 cchopped olives whatever type you prefer,(black, greek or green without pimentos)
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1/4 craisins
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salt & pepper to taste
- TO FINISH
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1 can(28 oz.) good quality tomato sauce
How To Make tobasco chef meastro's chile relleno!
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1Gather ingredients.
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2Roast the poblano pepper in the oven at 400 for about 30-40 minutes until skin is dark, but not burned, then let them sweat in a reynolds oven bag until they cool. (I do this earlier in the day.)
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3When the peppers are cooled, carefully peel the skin from them and gently cut a slit in the center of one side of them to remove all the veins and seeds. -
4Heat canola oil in a frying pan, saute the onion and garlic for 2-3 minutes, then add the rest of the filling ingredients, let it cook for 8-10 minutes, stir frequently; Make sure the meat, potato and carrots are cooked.
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5Stuff the peppers with the prepared mix. and keep them closed.
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6Heat them in 350 degree oven until peppers have warmed completely. (about 5 minutes)
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7Plate the peppers and spoon over your favorite tomato sauce.
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8Yum!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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