Mac and Cheese Stuffed Chile Relleno

5 from 2 votes

Fried poblano pepper filled with a spicy and creamy mac and cheese.

Prep Time30

Cook Time1

Total Time1 30

Servings: stuffed peppers

Calories: 626kcal

Bring water to a boil
Cook the bacon in a large sauce pot until crispy. Remove from pot but leave some bacon fat. Add onions and cherry peppers and cook until beginning to brown, 12 minutes. Add diced garlic, and butter and cook until butter is melted. Add flour and cook stirring often until the roux is slightly browned.
Drop the pasta into the boiling salted water.
Add milk to the roux and whisk to be sure it is smooth. Bring to almost simmer and remove from heat. Strain pasta when it still has a slight bite to it and add to milk mixture. Slowly add the shredded cheeses and stir until they are all melted and the sauce is formed. When all the cheese is in and melted, add chopped up jalapenos and tomatoes. Allow this to cool.

Roast some poblano peppers under the broiler until all sides are blackened. Place them into a bowl and cover with plastic wrap. After about 15 minutes the skin will peel off easily. Remove the stem and seeds too. Stuff the cold mac and cheese into the peppers.
When breading, be careful because the stuffed peppers will be fairly delicate. I double dipped them in flour first, then egg, then flour, then egg. Then breadcrumbs, more egg, and one final breadcrumb coating. The extra breading helped form a sturdy crust that protected the delicate peppers.
The recipe makes enough for around 10 peppers even though I only listed the recipe as 8. Fill as many peppers as you need and eat the rest as mac and cheese.