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Bison Stuffed Chili Relleno

Recipe courtesy of Chef Lance Lewis, founder of Tagged Out Kitchen.

It’s chili season in Colorado, but you don’t need to be in the Rockies to enjoy those rich, smoky flavors at home. This Bison Chili Relleno keeps the classic touch with roasted poblano peppers stuffed with seasoned ground bison and Monterey Jack cheese, then traditionally battered in a light egg batter and shallow-fried to golden perfection. It’s finished with a smoky tomato chipotle sauce that adds just the right amount of heat. Pair it with a crisp Sauvignon Blanc to balance the spice, and you’ve got a dish that captures the best of the season, no matter where you are.

Serves: 4
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

  • For the Chili Relleno    
  • 4 large poblano peppers    
  • 1 lb ground bison    
  • 1 small onion, finely chopped    
  • 2 cloves garlic, minced    
  • 1 tsp ground cumin    
  • 1 tsp smoked paprika    
  • 1 cup all-purpose flour (for dusting)    
  • ½ tsp ground coriander    
  • 1 medium or 2 Roma tomatoes, diced    
  • 1 tbsp tomato paste    
  • Salt and pepper, to taste    
  • 1 cup shredded Monterey Jack cheese    
  • ¼ cup chopped fresh cilantro    
  • 4 large eggs (1 egg per pepper for batter)    
  • High-temperature neutral oil (such as avocado or grapeseed), for frying (2-3 inches)    
  • For the Tomato Chipotle Sauce    
  • 1 can (16 oz) Pomi tomato sauce (preferred for its pure tomato flavor)    
  • 2 chipotle peppers in adobo sauce, chopped (adjust to desired heat level)    
  • For Garnish    
  • Sour cream or Mexican crema    
  • Additional chopped fresh cilantro    

Instructions

  1. Prepare the Peppers: Preheat your oven to 400°F (200°C) if broiling. Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally until the skins are blistered and slightly charred.
    Alternatively, you can fire-roast the peppers over a gas flame until charred. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, carefully peel off the skins, cut a slit down one side of each pepper, and remove the seeds.

  2. Cook the Bison Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground bison, breaking it up with a spoon as it cooks. Stir in the tomato paste and cook for 1 minute. Add the diced fresh tomatoes, cumin, smoked paprika, coriander, salt, and pepper. Cook until the meat is fully heated through and well seasoned, then remove from heat and let cool. Note: You can prepare the ground bison filling ahead of time and store it in the refrigerator until ready to use. This filling also works well for tacos.

  3. Make the Sauce: While the bison mixture is cooling, prepare the tomato chipotle sauce. In a saucepan, combine the Pomi tomato sauce (preferred for its pure tomato flavor) and chopped chipotle peppers. Simmer over medium heat for 10 minutes, allowing the flavors to blend. Adjust the heat level by adding more or fewer chipotle peppers according to your taste. Let the sauce cool slightly, then blend in a blender or food processor until smooth. Note: The chipotle sauce can be made ahead of time and stored in the refrigerator.

  4. Mix and Stuff the Peppers: Once the bison mixture has cooled, mix it with the shredded Monterey Jack cheese. Gently stuff each roasted poblano pepper with this mixture. Place the stuffed peppers on a plate. Use toothpicks to close the slit of each pepper.

  5. Prepare the Egg Batter: Separate 4 egg yolks from the whites into two bowls. In the bowl with the egg whites, whisk until stiff peaks form. In the bowl with the yolks, whisk until smooth. Gently fold the yolk mixture into the whipped egg whites until just blended.

  6. Batter and Fry: Lightly dust each stuffed pepper with flour, shaking off any excess. Dip the floured peppers into the egg batter, ensuring they are well coated. Fry immediately after dipping.
    Heat 2-3 inches of high-temperature neutral oil (such as avocado or grapeseed oil) in a deep skillet or frying pan to 375°F (190°C). Fry the peppers, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per side. Transfer the fried peppers to a paper towel-lined plate to drain any excess oil and lightly salt them while still warm.

  7. Serve: Spoon the smooth tomato chipotle sauce onto plates and place the fried bison chili rellenos on top. Garnish with a dollop of sour cream or Mexican crema and additional chopped cilantro. Serve hot.

Enjoy with a crisp Passalacqua Sauvignon Blanc!