Reyna’s Chiles Poblanos

A stuffed Poblano Chile Pepper with rice and salad on the side.

Ingredients

For the chiles

  • 4 poblano chiles
  • 10 oz mozzarella
  • 1/2 lb ground beef
  • 1/4 cup diced onion
  • 1 diced garlic clove
  • 1 1/2 cup zucchini, cut in cubes
  • Panela cheese
  • Pinch of salt (optional)
  • Pinch of pepper

For the salsa

  • 2 roasted tomatoes
  • 1-2 chipotle chili peppers (optional)
  • 200 ml sour cream
  • One portion of cream cheese (optional)
  • Pinch of salt

Directions

With a little oil, cook ground beef over low heat.

Drain excess oil, then add zucchini, garlic, onion, salt, and pepper.

Turn off heat and add panela cheese cubes.

For the salsa, blend roasted tomatoes, chipotle chili peppers, cream, and cream cheese.

Transfer salsa to a frying pan over low heat.

Fill poblano chiles with ground beef and sprinkle mozzarella cheese on top.

Lay poblano chiles in frying pan on top of salsa.

Cover with lid and heat on stovetop.

Place dollop of salsa on top of stuffed chile and serve.

Reyna, a chef, is in the kitchen smiling and cooking.

From the kitchen of Dining Services Associate Reyna

Reyna loves sharing her family recipes. Her chiles poblanos recipe comes from her grandmother who raised her. “I loved being in the kitchen as a kid and learning everything from her. I’m excited to be able to continue this tradition with my children now.”