This is a recipe from a friend’s grandmother. She calls this recipe: Taco Chile Relleno (chili filled tacos). I changed the name because to me it looks more like an enchilada. It is pure goodness no matter the name. My friend is from Mexico and she made this for one of our girls dinner. Her grandmother fills the tortillas with a mixture of Poblano peppers and cheese, pours the sauce over it and bakes it until the cheese has melted. Poblano peppers are mild, and the green ones that come in a can are not really spicy. My friend sometimes also adds some bell peppers to the filling. You can keep it vegetarian but I like to add some shredded chicken to make it a bit more substantial.
I buy the Poblano peppers at an international food store called Tjin’s Toko here in Amsterdam. I love this store because it has a large inventory and it is the only place here where I can find Peruvian food supplies. The owner is super friendly and if there is something that he doesn’t sell, you can ask for it and he will try to get it. They also deliver to some countries within the EU. The link to their website is underneath this post.
500ml tomato puree
200gr crème fraiche
1 red onion, chopped
1 clove of garlic chopped
8 flour tortillas
1 large can of Poblano peppers, (about 400g drained)
2 bell peppers
400g shredded cheese (Gouda or any other)
200g feta cheese, crumbled
2 chicken breasts (boiled and shredded)
First take the seeds out of the bell peppers and discard them. Chop the bell peppers into medium cubes. Put them in an oven tray, sprinkle a bit of olive oil on top and add a pinch of salt and pepper. Roast for about 20 minutes at 180C / 350F.
Boil the chicken until cooked through, about 20 minutes and then shred it using 2 forks. Add a pinch of salt.
Remove the Poblano peppers from the can, drain, remove any seeds and chop them.
In a bowl, mix the shredded chicken, the chopped Poblano peppers, the roasted bell peppers, the crumbled feta and half of the shredded cheese. Reserve the other half of the shredded cheese for sprinkling on top.
Over medium-low heat, pour 2 tablespoons of olive oil into a medium saucepan. Add the chopped onions and cook for about 4 minutes until they are translucent. Then add the chopped garlic and let it cook for another minute. Reduce the heat to low. Add the tomato puree, the crème fraiche, a pinch of salt and pepper and using a whisk, mix it all until combined. Take the saucepan out of the heat and let the sauce cool down for a few minutes.
Prepare an oven dish by pouring a few tablespoons of the tomato/crème fraiche sauce in the bottom to prevent the tortillas from sticking.
To start assembling the dish, have a clean plate ready next to the sauce. Dip a tortilla in the sauce mixture until it is soaked in it. Put the tortilla in the clean plate; fill the middle with a few tablespoons of the chicken/pepper mix. Roll the tortilla and place it in the oven dish. Repeat until all the tortillas have been filled and arranged. Pour the remaining sauce on top of the filled tortillas (be careful not to overflow), add the remaining of the shredded cheese and bake for about 10 to 15 minutes at 180C / 350F.
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