Chile Pablano with Verde Sauce

This is a streamlined take on chile relleno, skipping the classic battered and fried step in favor of a simple stuffed-and-baked approach. The poblano peppers still get roasted and peeled, but then they go straight into the oven under a homemade green sauce, which keeps the dish lighter and simpler than the restaurant version.

The tomatillos are what make the verde sauce sing. Boiling them until soft (15 to 20 minutes) tames their sharp raw tang into something sweet and tangy, and blending them with green chilies and onion creates that bright green color that gives the sauce its name.

Boiling a whole chicken with salt, pepper, oregano, and bay for the filling is old-school Mexican kitchen practice. You get a pot of flavorful chicken for the chiles and a byproduct of seasoned broth you can save for rice or soup.

Mozzarella isn’t traditional (queso Oaxaca or asadero would be), but it melts beautifully and has a mild flavor that lets the poblano and verde sauce take center stage.

Chef Tips

• Blanch the poblanos in boiling water just until the skins loosen, about 3 minutes. Any longer and they soften to the point of tearing.
• Peel carefully and don’t tear the peppers. A cleanly peeled pepper holds the filling and looks good on the plate.
• Remove the seeds through the slit before stuffing for a milder finished dish.
• Shred cheese from a block. Pre-shredded mozzarella has anti-caking powder that prevents clean melt.

Variations

• Swap mozzarella for Monterey Jack or a Mexican cheese blend for more authentic flavor.
• Use leftover shredded pork or beef in place of chicken.
• Finish with a dollop of Mexican crema and chopped cilantro for extra richness.