Helloooooo, chile relleno. If I had a super hero metabolism, I could happily eat a roasted poblano stuffed with gooey cheese and deep fried EVERY day. Unfortunately, I’m not a super hero. (life disappointment right there.) Annnnd I don’t have the patience to do chile relleno right.
Luckily for me . . . I’ve gone for the chile relleno flavor in this sloppy joes recipe! Less than 30 minutes to dinner time and you still get the fantastic flavor of roasted poblanos and asadero cheese. The fried onions add that crispy-ness that’s missing from a fried chile relleno.
The idea for this dinner came from a local bar called the Pio. They serve a chile relleno burger that is just. amazing. A perfectly cooked burger with the most enormous chile relleno on top. And this chile relleno is the best I have ever had. A light batter that is perfectly crispy and so so so much melty cheese. The first bite into your burger makes the chile explode cheese and grease and it is TOTALLY worth the gut bomb later. Just sayin.
You can use sauteed peppers for these sloppy joes, but I really really really recommend roasting the peppers. If you have not roasted green chile before, it is much easier than it sounds. The more blackened/browned/blistered the chile peppers are, the easier it will be to peel the skin off. And the longer you let the peppers steam in a plastic bag, the easier it will be to peel the skin off. If it helps, I sometimes peel them under a slow trickle of water to help wash away the pieces of pepper skin. Ahhhh – and I almost forgot the most important warning. DO NOT TOUCH YOUR EYEBALLS until you have washed your hands with soapy water. Maybe not even then. Otherwise you will regret your life choices and spend the next hour with stinging eyeballs.
Once you’ve roasted the peppers, this recipe is quick and easy and sure to please everyone. I mean, who doesn’t love sloppy joes???
wyldflour
4-6 sloppy joe sandwiches
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 onion, chopped
- 1 Tablespoon olive oil
- 1 lb ground beef
- 1 teaspoon salt
- 1 1/2 Tablespoons grade A dark amber maple syrup
- 1/2 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried parsley
- 1/2 Tablespoon white vinegar
- 1 Tablespoon worcestershire
- 1 14 oz can fire-roasted diced tomato
- 2 Tablespoons all-purpose flour
- 2/3 cup chopped, roasted poblano peppers (about 2 large poblanos)
- 1 1/2 - 2 cups asadero cheese
- 4-6 burger buns
- crispy fried onions for topping
Instructions
- Roast poblano peppers. Turn the oven broiler on. Place whole poblanos on a foil-covered baking sheet. Roast until skin starts to brown and blister. (May slightly blacken, too.) Turn peppers with metal tongs so that it evenly chars. Remove pan from oven. Drop peppers into a plastic bag. (I usually use one of those vegetable bags from the grocery store.) Knot the bag closed so that the peppers will steam for 5-10 minutes. Remove the peppers and peel the skin from the peppers. Chop the top/stem off and remove the innards/seeds. Chop peppers and set aside.
- Heat oil in a frying pan over medium heat. Add chopped onion and saute until starting to soften.
- Add beef to onion and cook until meat is no longer pink.
- If you don't like chunks of tomato, pulse diced tomatoes in a blender until pureed.
- Add salt, maple syrup, crushed red pepper, garlic, cumin, parsley, vinegar, worcestershire, and tomatoes to the meat and cook 3-4 minutes.
- Sprinkle flour over mixture, stir to combine, and cook over medium-low heat for 3 minutes.
- Turn heat to lowest setting and cook another 3-4 minutes until thickened.
- Add asadero to mixture and stir. Load on burger bun and top with crispy fried onions. Enjoy!
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