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–+ servings

Chiles Rellenos with Salsa Roja Risotto

A delicious fusion dish combining stuffed peppers with a creamy risotto and a flavorful salsa roja.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chiles Rellenos
  • 4 pieces Poblano peppers Roasted and peeled
  • 1 cup Cheese Shredded
  • 1 cup Ground meat Beef or turkey
  • 1 cup Rice For stuffing
Salsa Roja
  • 2 cups Tomatoes Chopped
  • 1 onion Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Risotto
  • 1 cup Arborio rice
  • 4 cups Chicken broth Warm
  • 1 cup Parmesan cheese Grated
  • 1 tablespoon Butter

Method
 

Prepare the Chiles
  1. Roast the poblano peppers until charred, then peel and remove seeds.
  2. Stuff the peppers with a mixture of ground meat, rice, and cheese.
Make the Salsa Roja
  1. In a saucepan, heat olive oil and sauté onions and garlic until translucent.
  2. Add chopped tomatoes, cumin, salt, and pepper. Simmer for 15 minutes.
Cook the Risotto
  1. In a separate pot, melt butter and add Arborio rice, stirring for 2 minutes.
  2. Gradually add warm chicken broth, stirring continuously until creamy.
  3. Stir in grated Parmesan cheese before serving.
Assemble the Dish
  1. Place stuffed chiles on a plate, top with salsa roja, and serve alongside risotto.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

This dish is best served hot and can be garnished with fresh cilantro.

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