Give a twist to traditional stuffed chiles with this simple and easy-to-prepare dish, but also delicious and perfect to pamper your family. Don’t think twice and prepare this recipe for casserole of stuffed chiles.
Roast the chiles on a griddle over medium heat for 6 minutes or until well roasted, then turn the chiles with tongs to ensure they are completely roasted. Remove from heat and place them inside a plastic bag with sea salt and let them rest in the refrigerator for 10 minutes, as this will help the chiles sweat and their skin come off. Remember to seal the bag tightly.
For the filling: pour a little vegetable oil into a skillet over medium heat, cook the onion for 3 minutes or until it has a shiny tone. Then, add the ground meat, salt, pepper, bay leaf, and tomato puree. Cook for 10 minutes or until the meat is cooked. Let it cool slightly and set aside.
Once the resting time for the chiles has passed, remove the skin with a knife, make a horizontal cut, and remove the veins and seeds. Also, remember that you can use a stream of cold water to make it easier, then drain very well. Fill the chiles with the previous preparation. Once filled, arrange them in a casserole or oven-safe dish, very close to each other, then add the cheese on top and bake at 180 °C for 20 minutes or until gratinated.
Prepare a crushed salsa to accompany the casserole of stuffed chiles! Place the onion and garlic in the molcajete, then press until crushed. Add the tomato, season with salt, and continue pressing until you have a crushed salsa. Set aside until use.
Serve the freshly baked stuffed chiles straight from the casserole and accompany with tortillas and crushed salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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