This was quite an adventure to make. My partner was kindly given some peppers at the community garden by a fellow gardener. My sister gave me a fab Mexican cookbook some time ago that I love and I watched a video of an amazing woman cooking chile rellenos on a wood stove in Mexico. Both inspired me. I hope you’re inspired too!
Recipe at the bottom!
Roast 8 chillies over an open flame and place in a sealed container to sweat and cool off, then peel skin off carefully; cut down the centre and remove seeds. Work carefully though, they are fragile.
Make a ground beef filling and red sauce
4 tblsp oil
2 onions, chopped
2 tsp cumin
2 tblsp dried oregano
2 lbs ground beef
1/2 cup beef stock
Salt and pepper
Later, you’ll add a bit of the drained tomato juice from a can of roasted tomatoes
Heat the oil, add onions, herbs and spices, crumble in ground beef, add stock and simmer very gently while making the red sauce
RED SAUCE (heavenly…)
Broth of 2 cinnamon sticks, 1 tsp saffron, 2 red chillies, 2 smoked dried chillies 1 1/2 cup water, simmer until smoked dried chillies are soft
Blend up 1 large tin roasted tomatoes (add drained juice to ground beef), 1 onion, 9 cloves garlic, 1 cup of broth, the softened chillies (definitely not the cinnamon sticks and seeds from softened chillies!)
Pour red sauce into a pot, warm up gently adding salt, 1/4 cup each keto sugar and olive oil, bring to a simmer
2 cups grated cheese
1 cup sour cream
ASSEMBLY OF CHILE RELLENOS:
butter a cast iron dish
Heat oven to 350⁰F
Gently fill each chilli with beef filling, don’t overfill
Top each rellenos with sour cream
Heap on grated cheese
Drizzle over olive oil
Sprinkle with oregano
Bake 20-25 minutes or until cheese is bubbling
place a generous serving of red sauce onto plate
Lift rellenos out carefully and place on top of red sauce
Garnish with fresh cilantro
Serve with sliced avocados
Side dish options: cauliflower rice, roasted squash, shredded lettuce
It takes some effort! I roasted the chillies the day before. I’m convinced they were easier to peel the next day out the fridge. But totally worth it! Also, you’ll have leftover ground beef and sauce, a win!
We’ve had a cool start to summer, it’s been more of an extended spring. I’m not complaining as it meant I could make a late seasonal curry with some local farm chicken.
I tried slow roasting one of these chickens, but the good outdoor life made them strong, tough and healthy, just like chickens should be! Tasty but a tad chewy!
In South Africa we call these chickens “scratchy fowls” meaning they have had a free happy life, scratching in the fields for bugs. Nothing happier than the a vision of a happy scratching fowl roaming free!
So, as buttermilk tenderises chicken meat beautifully,
Worth the time and these are delicious. I think a Keto version is such a win, as it’s meat wrapped in a cheese dough. I mean, how can that not be good?!
If you have leftover savoury ground beef these would be the perfect leftover plan. Also, I would suggest making the ground beef filling ahead and let it cool off completely as it’s easier to work with in the dough. Hot filling in a cheese dough is not fun to work with – I found that out as this was one of those spur of the moment “I need empanadas – after 3 years of none – in my life” now! Also let your dough chill in the fridge at least 30 minutes. It’s possible to make these in one go but you’ll see how hard it was to work with fresh warm dough and filling in my pics below.
This whole meal started with a Waldorf Salad yearning, which usually is inspired by the beautiful apples in the grocers this time of year. Also, my partner was not feeling the best. I only know how to cook, not how to heal, though in some ways food has amazing properties of healing I suppose. I also wanted to partly test drive this chicken idea as I’d like to make a version if it when our friend comes to dinner.
This is going to be more a summary of what I made and not exact measurements. I’m pretty sure that anyone who visits this blog is a way more accomplished cook than I’ll ever hope to be! Run with your own measurements, instincts and culinary acumen!
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