Paleo Chile Rellenos con Chorizo

For 3 years, I worked as a Research Chef for a food company that specialized in traditional Mexican sauces and was also located in a predominately Hispanic neighborhood.  It was during this time that I was introduced to Chile Rellenos, which would quickly become an addiction.  Chile Rellenos are Poblano or Green Chile peppers that are stuffed with white cheese, battered with egg and flour and deep-fried, then smothered with tomato sauce or green chile sauce.  I became so obsessed with these golden-fried cheesy peppers that they became my “marker” of a good Mexican restaurant. It would always be the first thing I ordered when trying a new place, and if they were good, I always came back.

So, what is a self-proclaimed chile relleno addict to do when cheese and wheat flour are no longer an option?  Stuff it with Chorizo and bake it, of course!

Paleo Chile Rellenos con Chorizo



4 Poblano Peppers

3 Cloves Garlic

1 Medium Yellow Onion

2 Roma Tomatoes

1/2 Bunch Fresh Cilantro

1 tbsp Coconut Oil

2 lbs Fresh Chorizo Sausage- nitrite/nitrate-free

For Guacamole topping:

2 Hass Avocados

1/2 Bunch Fresh Cilantro

Juice of 2 Limes

Salt & Pepper to taste

Yield: 4 servings, plus extra Chorizo filling

1.  Preheat oven to 350 degrees

2.  Wash remove the stems and seeds from the Poblano Peppers.  Set aside.

3.  Mince garlic, Dice onion and tomatoes, and coarsely chop cilantro

4.  In a large pan, melt Coconut Oil.

5.  Add garlic and onion and sauté lightly.  Add Chorizo.

6.  When Chorizo is evenly browned, add tomatoes and cilantro.  Continue to sauté until the tomatoes have cooked down and the onions are translucent.  Remove from heat

7.  With a small spoon, carefully fill each Poblano with the Chorizo mixture.  Set aside the extra filling for serving.

8.  Place the stuffed peppers in the oven and bake for 45 minutes.  Serve with extra filling.

For Guacamole:

1.  Scoop avocados into a small bowl.  Save the avocado pit.

2.  Coarsely chop cilantro and add to bowl

3.  Add lime juice, salt and pepper.

4.  Mash the ingredients together with a large spoon.

5.  Place the avocado pit back into the bowl,cover and refrigerate until serving.  (The pit keeps the avocado from turning black)





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