Chef George’s Roasted Chiles Rellenos

Day of the Dead Food Products

Roasted Chiles Rellenos

4 large poblano peppers, flame roasted and peeled
8–10 oz queso Oaxaca
½ cup queso fresco
Olive oil
Tobias Garlic Salt (season in layers)
Preheat oven to 400°F. Stuff peppers with layered cheese and season lightly with Tobias
Garlic Salt.
Place seam-side up in lightly oiled baking dish and roast 15–20 minutes until cheese melts
and edges blister.
Optional: Finish under broiler for light char.

Fire-Roasted Tomatillo–Poblano Salsa

3–4 tomatillos (husks removed)
4 Roma tomatoes
½ roasted poblano pepper
¼ white onion
1 garlic clove
½ cup fresh cilantro
1 cup water or light stock
Tobias Garlic Salt, to taste
Knorr Swiss Chicken Bouillon, to taste
1 tbsp olive oil

Char tomatillos, tomatoes, onion, garlic, and poblano until blistered.
Blend roasted vegetables with water/stock until smooth.
Add cilantro and pulse briefly to preserve brightness.
While the stuffed poblanos are roasting, heat olive oil in a saucepan and add the blended
salsa.
Simmer gently 8–10 minutes during the roasting process, stirring occasionally.
Finish seasoning with Tobias Garlic Salt and Knorr Swiss Chicken Bouillon to balance acidity
and depth.

Plating – Chef George Style

Spoon simmered salsa onto the plate immediately after the poblanos came out of the oven.
Place the roasted chile slightly angled in the center.
Drizzle with Mexican crema.
Finish with queso fresco crumble and a final aromatic pinch of Tobias Garlic Salt.

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