Chapter 3

Chiles Rellenos

Image Credit: © Nicole DiMella/Enslow Publishers, Inc.

In Spanish, the word relleno means “stuffed.” Chiles are peppers. This recipe for stuffed peppers is baked. But chiles rellenos (CHEE-lays ray-YAY-nose) are often fried.

Honduras

Image Credit: © 1999 Artville, LLC

Honduras is in Central America. The country’s landscape goes from mountains to jungle to coast on the Caribbean Sea.

Honduras’s national bird is the scarlet macaw. The bird can live for 50 years in the wild.

Poblano Peppers

The poblano (poe-BLAH-no) is like a green pepper. It is a darker color. In peppers, much of the spicy heat comes from the seeds. The outer skin is tough. Cooks remove the seeds and skin before cooking.

Image Credit: Shutterstock.com

---

What You Need

Equipment:

• Baking dish
• Cutting board
• Grater
• Bowl
• Fork or whisk

Ingredients:

• 6 poblano peppers, canned, jarred, or freshly roasted^*

^*What’s This?

To roast fresh peppers:

Slice peppers down one side. Remove seeds. Rinse.

Broil on a baking sheet, about 5 minutes on each side. The skin will burn.

With tongs, place peppers in a brown paper bag. Close the top so the peppers steam.

Wait 15–30 minutes. When peppers are cool, peel off the skin.

• ½ pound Monterey Jack cheese
• 1 teaspoon cumin
• 3 eggs
• ½ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper

---

What to Do

1. Preheat oven to 350 degrees.
2. Grease the baking dish with oil, butter, or spray-on cooking oil.
3. Grate the cheese.
4. Place peppers side by side in a baking dish. Fill peppers with cheese.
5. Crack the eggs into a bowl. Add milk, cumin, salt, and pepper. Beat with a fork or whisk.
6. Pour the batter over peppers.
7. Bake uncovered for 25 minutes, until the eggs are set.

Image Credit: © Nicole DiMella/Enslow Publishers, Inc.

Serves 5–6.

Cook’s Tip

Use your fingers or a piece of waxed paper to spread the grease around.

Cook’s Tip

The poblanos in the batter shouldn’t jiggle.

Image Credit: © Nicole DiMella/Enslow Publishers, Inc.