A variation of Chile Rellenos

Roasted Pasilla Peppers Stuffed w/ Red Snapper Pico De Gallo

A variation of Chile Rellenos

 This past weekend was quite a few friends birthdays!  In fact it was a quadruple birthday party, and I decided to bring wine and make food.  One of my favorite comfort dishes is Chile Rellenos, but I wanted to make a lighter version, so I decided to so Red Snapper Pico De Gallo Stuffed Peppers.  It’s a light refreshing younger brother to the Relleno, there are strong flavors from the crunch of the onion, the bright lemon juice, the delicious meaty texture of the snapper and the texture of the roasted pepper.  These make a great light appetizer if you can find small pasilla or poblano peppers and would be great in jalapeno peppers if you’re not afraid of the heat!

 

INGREDIENTS

  • 1/2 Red Snapper Filet (Deboned)
  • 8oz Pico De Gallo (Premade)
  • 6 Small to Medium Pasilla Peppers
  • 1/2 Lemon
  • 2 Tsp Salt
  • 2 Tsp Black Pepper
  • 1 Tbsp Paprika
  • 1 Tbsp Butter

 

RECIPE

  1. Preheat Oven to 400 degrees
  2. Char the skin off all the pasillas (either over a gas stove or an oven on broil)
  3. Peel off the pepper skins
  4. Chop off the tops of peppers and remove seeds/membrane
  5. Set peppers aside
  6. Using your chefs knife, dice the snapper roughly
  7. Heat a pan to medium-high heat
  8. Add 1 Tbsp Butter
  9. Once melted, added the red snapper
  10. Sprinkle with salt, and pepper
  11. Saute until red snapper becomes mostly opaque (4-6 minutes, don’t worry about fully cooking it as it will be finishing in the oven)
  12. Set snapper aside and squeeze lemon juice over snapper
  13. Sprinkle snapper with paprika
  14. Pour pico de gallo into a bowl
  15. Add in the lemon dressed snapper and hand stir until combined
  16. Place peppers in baking tray
  17. Stuff the peppers 3/4 of the way with the snapper pico de gallo
  18. Put the peppers in the oven
  19. Roast 10-13 minutes until all ingredients are heated through
  20. Remove from oven and serve
  21. Serve with a dollop of sour cream with a little orange zest **optional

 

These light bites will go great at any party!  It’s hard to portion them if your peppers are too big(as you can see from my photo).  I would love to see how it looks inside some jalapeno peppers, so if you make this recipe, please share your photos and your comments!

Advertisements

One thought on “Roasted Pasilla Peppers Stuffed w/ Red Snapper Pico De Gallo”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s