Name: Sweet and Savory Strawberry Chile Relleno You’ll Love
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 pieces Poblano Peppers (roasted and peeled); 1 pound Ground Beef (can substitute with ground turkey); 1 cup Chopped Onion (white or yellow); 1 cup Chopped Pecans (can substitute with walnuts or omit); 1 cup Dried Cranberries (can substitute with raisins); 1 teaspoon Paprika (use smoked paprika for extra flavor); to taste Salt; to taste Pepper; 1 cup Whole Milk (can substitute with almond milk); 1/2 cup Sour Cream (can substitute with Greek yogurt); 2 tablespoons Finely Chopped Parsley (can substitute with basil); 1 cup Sliced Strawberries (for garnish)

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As I stood in my kitchen surrounded by vibrant colors, the idea of making Strawberry Chile Relleno took hold of me. This dish is a delightful fusion of sweet and savory flavors, where succulent poblano peppers embrace a hearty filling of ground beef, pecans, and cranberries. Drizzled with creamy pecan sauce and adorned with fresh strawberries, this unique creation not only impresses with its stunning presentation but also promises to be a crowd-pleaser at your next dinner gathering. Crafted with love and a dash of adventure, these stuffed peppers are freezer-friendly for those busy nights and can be prepared ahead of time, ensuring flavorful convenience. Are you ready to embark on this delicious journey of flavors and textures? Let’s dive in!

Why is Strawberry Chile Relleno a Must-Try?

Uniqueness: This dish elevates traditional Chile Relleno to new heights with the unexpected sweetness of strawberries, unlike any version you’ve tried before.
Satisfying Flavor: A hearty filling of ground beef and crunchy pecans offers a mouthwatering contrast to succulent strawberries, creating a rich flavor profile.
Easy Preparation: With simple steps and common ingredients, these stuffed peppers can be on your table in no time.
Crowd-Pleaser: Perfect for gatherings, they’re sure to impress your guests and become a favorite family dish, much like the delightful Strawberry Swirl Cheesecake.
Make-Ahead Friendly: Prep ahead for busy nights; they’re freezer-friendly and ready to bake! Embrace this blend of cultures and treat your taste buds today!

Strawberry Chile Relleno Ingredients

For the Filling

Poblano Peppers – The star ingredient that provides a mild heat and a perfect shell for stuffing.
Ground Beef – Offers rich, hearty protein; you can substitute ground turkey for a lighter option.
Chopped White or Yellow Onion – Adds sweetness and aromatic depth; sweet onion works well as a substitute.
Chopped Pecans – Gives a delightful crunch and nutty flavor; walnuts are a tasty alternative or you can omit for a nut-free version.
Dried Cranberries – Introduces sweetness and a chewy element; feel free to swap in raisins if preferred.
Paprika – Enhances the flavor profile; smoked paprika can add a lovely depth.
Salt and Pepper – Essential for seasoning; adjust according to your taste.

For the Pecan Sauce

Whole Milk – Creates a creamy base for the sauce; almond milk is a great dairy-free substitute.
Sour Cream – Adds rich creaminess; Greek yogurt is a healthier alternative.
Finely Chopped Parsley – Brings freshness and a pop of color; you may also use basil for a different herbal note.

For Serving

Sliced Strawberries – Light and vibrant, they enhance the dish’s flavor and visual appeal.

Now that we have the ingredients ready, embrace the adventure of crafting your very own Strawberry Chile Relleno!

Step‑by‑Step Instructions for Strawberry Chile Relleno

Step 1: Prepare the Poblano Peppers
Begin by roasting the poblano peppers over an open flame or under the broiler until the skins are charred and blistered, which will take about 10–15 minutes. Once charred, place them in a sealed plastic bag to steam for 10 minutes, making peeling easier. After they cool, gently peel off the charred skins and remove the seeds.

Step 2: Make the Filling
In a skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion for about 4–5 minutes until it becomes translucent. Next, add the ground beef and cook until browned, which should take around 6–8 minutes. Stir in the chopped pecans, cranberries, paprika, salt, and pepper, mixing well. Remove from heat and let the filling cool slightly before stuffing.

Step 3: Stuff the Peppers
Carefully take each roasted poblano pepper and gently open it with your fingers. Use a spoon to fill each pepper with the beef mixture, making sure to pack it firmly but not overly tight. Place the stuffed peppers in a baking dish, ensuring they are snug to help retain their shape and prevent them from falling over during baking.

Step 4: Prepare the Pecan Sauce
In a blender, combine the whole milk, sour cream, salt, and pepper. Blend until smooth and creamy, about 30 seconds. For added texture, stir in the chopped pecans afterward. This creamy pecan sauce will perfectly complement the flavors of the Strawberry Chile Relleno when drizzled on top.

Step 5: Serve
Once everything is prepared, preheat your oven to 375°F (190°C). Bake the stuffed poblano peppers for 15–20 minutes until heated through. Remove from the oven, plate the peppers, and generously drizzle with the pecan sauce. Garnish each plate with sliced strawberries and finely chopped parsley for a pop of color and freshness, creating a beautiful presentation for your Strawberry Chile Relleno.

Make Ahead Options

These Strawberry Chile Relleno are perfect for busy weeknights! You can prepare the filling up to 24 hours in advance by cooking the ground beef mixture and allowing it to cool before storing it in an airtight container in the refrigerator. The roasted poblano peppers can also be prepped ahead; roast and peel them, then keep them stored in the fridge for up to 3 days. When you’re ready to serve, simply stuff the peppers with the filling and bake at 375°F (190°C) for 15–20 minutes until heated through. To maintain quality, avoid assembling the final dish too far in advance to keep the poblanos crisp and the filling moist. Enjoy the ease of having this delightful meal ready with minimal effort!

How to Store and Freeze Strawberry Chile Relleno

Fridge: Store leftover Strawberry Chile Relleno in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Freezer: These stuffed peppers can be frozen before or after baking. For best results, wrap tightly in plastic wrap followed by aluminum foil, keeping for up to 3 months.

Reheating: Thaw overnight in the fridge before baking or reheating. Bake at 375°F (190°C) for about 20–25 minutes until heated thoroughly.

Make-Ahead: Prepare and stuff them in advance, then store in the fridge or freezer. This makes dinner on busy nights a breeze!

Expert Tips for Strawberry Chile Relleno

• Roasting Perfection: Ensure the poblano peppers are fully charred to bring out the smoky flavor. This step prevents any bitterness in your dish.

• Cooling is Key: Allow the filling to cool slightly before stuffing to avoid steaming the peppers too much. This retains their delicious texture.

• Creamy Consistency: Blend the pecan sauce thoroughly for a smooth texture; adjust with extra milk as needed for your desired creaminess.

• Slicing Strawberries: Use fresh, ripe strawberries for garnishing—this enhances both flavor and visual appeal on your plate.

• Make Ahead: Consider preparing and stuffing the peppers a day in advance; this Strawberry Chile Relleno can be baked just before serving for a convenient meal.

Strawberry Chile Relleno Variations You’ll Love

Feel free to put your own spin on this delightful dish and let your creativity shine in the kitchen!

Dairy-Free: Substitute whole milk with almond milk and replace sour cream with coconut yogurt for a creamy sauce without dairy.
Vegetarian Delight: Swap out ground beef for shredded jackfruit or crumbled tofu, seasoned with spices for a hearty vegetarian option.
Spicy Kick: Add diced jalapeños to the filling or sprinkle some red pepper flakes for a fiery flavor that’ll warm your soul.
Fruit Fusion: Consider adding chopped peaches or mangoes along with the strawberries for an unexpected twist that brings a summery vibe.
Nut-Free Option: Omit the pecans in the filling and replace them with sunflower seeds for a delightful crunch without the nuts.
Flavor Boost: Stir in a tablespoon of chipotle sauce or taco seasoning into the filling to amplify that savory-sweet experience.
Crispy Finish: For extra texture, try topping the stuffed peppers with breadcrumbs before baking for a delightful crunch on each bite.
Herbaceous Touch: Incorporate fresh basil or cilantro into the filling for a bright and aromatic lift, much like in a refreshing Cucumber Strawberry Salad.

Whichever variations you choose, each bite will be bursting with flavor! Enjoy experimenting with your very own Strawberry Chile Relleno.

What to Serve with Strawberry Chile Relleno

Elevate your dining experience by exploring complementary dishes that enhance the vibrant flavors of your Strawberry Chile Relleno.

Cilantro Lime Rice: Light and refreshing, it perfectly balances the rich filling while adding a zesty touch.
Mexican Street Corn Salad: This creamy, spicy side introduces a sweet crunch that pairs beautifully with the savory peppers.
Avocado Salad: Creamy avocados mixed with fresh lime juice provide a contrasting texture and rich flavor that envelops the palate.
Spicy Black Beans: Their slightly smoky flavor aligns well with the heat from the poblanos, rounding out the meal with heartiness.
Tostones (Fried Plantains): Crispy and savory, these offer a delightful crunch and complement the sweet notes of the strawberries.
Margaritas: The tangy and refreshing notes from a classic margarita enhance the bold flavors of the dish while providing a festive cheer.
Churros for Dessert: Sweet and crunchy, they make for an indulgent treat, offering a delightful finish to this flavorsome meal.

Strawberry Chile Relleno Recipe FAQs

How do I choose the best poblano peppers?
Absolutely! Look for poblanos that are firm and free from dark spots or blemishes. They should feel heavy for their size, indicating ripeness. The ideal poblanos are a vibrant green color, as this means they are fresh and feature the perfect mix of tenderness and mild heat.

What is the best way to store leftover Strawberry Chile Relleno?
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When reheating, I recommend placing them in the oven at 350°F (175°C) until warmed through to ensure your dish retains its delicious texture.

Can I freeze Strawberry Chile Relleno?
Yes, you can freeze your Strawberry Chile Relleno! To do this, wrap the stuffed peppers tightly in plastic wrap and then in aluminum foil. This will keep them fresh for up to 3 months. When ready to enjoy, thaw them overnight in the fridge and reheat in the oven at 375°F (190°C) for about 20–25 minutes until heated through.

What should I do if my pecan sauce is too thick?
Very! If your pecan sauce turns out too thick for your liking, simply add a splash of whole milk or almond milk and blend again until you reach your desired consistency. This method should yield a smoother, creamier sauce perfect for drizzling over your Strawberry Chile Relleno.

Are there any dietary considerations for this recipe?
Certainly! If you’re cooking for someone with nut allergies, feel free to omit the pecans and use sunflower seeds for a similar crunch. Additionally, for a dairy-free option, substitute the whole milk and sour cream with almond milk and dairy-free yogurt alternatives. It’s also great for adding variety to cater to dietary needs while maintaining deliciousness!

How can I make this dish spicier?
If you prefer a bit of heat in your Strawberry Chile Relleno, try adding diced jalapeños or a sprinkle of cayenne pepper to the filling. You can also use a spicier cheese blend in the pecan sauce. The more, the merrier when it comes to flavor experimentation!