CHILE RELLENO

RECIPE

VEGETARIAN AIR FRYER DISH

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WHY YOU'LL LOVE IT

– Fast. An air fryer recipe done start to finish in 40 minutes. – Easy. Char the peppers, stuff them with a delicious filling, cook, and drizzle with sauce. – Vegetarian. A satisfying and filling vegetarian recipe. – Versatile. Serve as a main course or as a side dish. – Delicious. Robust flavors thanks to charred peppers and a variety of flavorful spices.

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INGREDIENTS

Poblano peppers Frozen Corn Kernels Green Scallions Chopped Cilantro Kosher Salt Ground Black Pepper Monterey Jack cheese Mexican crema Olive Oil Onion Minced Garlic Tomato Paste Ancho Chile Powder Dried Oregano Ground Cumin Kosher Salt Chicken Broth Lemon Juice

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STEP 1

For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.

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STEP 2

In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.

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STEP 3

Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.

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STEP 4

Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.

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STEP 5

Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.

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STEP 6

Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted.

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