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El Diablo (Chile Rellenos With Brown Rice): A Fiery Feast

I can still remember the first time I tasted something truly spicy. I was a young cook, eager to impress, when a visiting chef challenged me to try his “El Diablo” – these fiery chile rellenos bursting with flavor. One bite, and I was hooked. The heat was intense, almost painful, but beneath it lay a symphony of savory goodness that kept me coming back for more. Years later, I’ve tweaked and personalized that initial inspiration, creating my own version of El Diablo that’s just as bold, just as unforgettable.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 6 open faced sandwiches
Dietary Type: Adaptable (see variations)

Ingredients

4 large poblano peppers (also called pasillas in some parts of the country)
12 ounces ground turkey
1 cup canned black beans, rinsed and drained
6 tablespoons tomato paste
3 cups cooked brown rice
1 tablespoon ground cumin
1 pinch sugar substitute (I use Splenda)
Cooking spray
4-5 tablespoons hot sauce (I use Cholula Hot Sauce Original)
Salt and pepper
Part-skim mozzarella shredded cheese
French bread, sliced 1/2 inch thick (2 slices per person)
Pickled jalapeno pepper, sliced

Equipment Needed

Baking Sheet
Towel
Plate
Skillet
Microwave

Instructions

Preheat your oven to Broil. This high heat will quickly char the poblano peppers, giving them that signature smoky flavor.
Place the poblano peppers on a baking sheet and put them under the broiler. This is crucial: YOU WILL HAVE TO WATCH THESE intensely. Keep the oven door slightly cracked and don’t walk away.
Rotate the poblanos every couple of seconds. You’re aiming for an even blackening of the skin without burning the flesh of the pepper. This usually takes just a few minutes per side. The goal is to achieve maximum smoky flavor without completely destroying the pepper.
As soon as the poblanos are evenly blackened, immediately wrap them in a towel. Then set them aside on a plate until they have cooled down enough to handle. The steam trapped under the towel will help loosen the skin, making it easier to peel.
Once the poblanos are cool enough to handle, peel the blackened skin off. It helps tremendously if you do this under running water. Gently rub the skin away with your fingers; it should slip off fairly easily.
Cut off the tops of the peeled poblanos and carefully remove the seeds and membranes. If you prefer a milder flavor, be sure to remove all of the seeds. Cutting the tops off and carefully scraping out the inside is the easiest way to do this.
Now, cut the poblanos into strips.
Coat a skillet with cooking spray. This will help prevent the ground turkey from sticking and allow it to brown nicely.
Cook the ground turkey in the prepared skillet until it is no longer pink, breaking it up with a spoon as it cooks. Drain any excess grease.
Add the black beans, tomato paste, cumin, Splenda, salt, and pepper to the cooked ground turkey. Stir until everything is well mixed and the flavors start to meld together.
Add in the sliced poblanos, Cholula hot sauce, and cooked brown rice. Stir well to combine all the ingredients. The mixture should be thick and flavorful.
Place the brown rice and turkey mixture generously on top of the sliced French bread (a la open faced sandwich).
Top each open-faced sandwich with pickled jalapenos to taste, and a hefty handful of shredded mozzarella cheese.
Microwave the open faced sandwiches until the cheese has melted and is bubbly. Serve immediately and enjoy the heat!

Expert Tips & Tricks

Spice Level Control: The amount of Cholula hot sauce is the main driver of the heat in this dish. Start with a smaller amount and taste as you go, adding more to reach your desired spice level. Remember, you can always add more, but you can’t take it away!
Roasting Peppers to Perfection: The key to perfectly roasted peppers is to watch them closely under the broiler. If your broiler is particularly strong, you may need to lower the rack or decrease the broiling time to prevent burning.
Make-Ahead Prep: The ground turkey filling can be made a day in advance and stored in the refrigerator. This makes assembly quick and easy on the day you plan to serve the El Diablo.
Cheese Choice: While part-skim mozzarella works well, you can experiment with other cheeses like Monterey Jack, pepper jack, or a Mexican cheese blend for different flavor profiles.

Serving & Storage Suggestions

Serve El Diablo immediately while the cheese is melted and bubbly. Garnish with fresh cilantro or a dollop of sour cream (if not concerned about keeping it dairy-free) to cool down the heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. The bread may become a little soggy upon reheating, but the flavor will still be fantastic. Freezing is not recommended as the texture of the peppers and bread may suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	286.4 kcal	N/A
Calories from Fat	63 g	22%
Total Fat	7.1 g	10%
Saturated Fat	1.6 g	8%
Cholesterol	44.8 mg	14%
Sodium	590.7 mg	24%
Total Carbohydrate	40.2 g	13%
Dietary Fiber	8.3 g	33%
Sugars	2.1 g	N/A
Protein	17.1 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian El Diablo: Substitute the ground turkey with crumbled tofu or a plant-based ground meat alternative. Increase the amount of black beans for added protein.
Gluten-Free El Diablo: Use gluten-free bread or serve the filling over a bed of greens instead of bread.
Lower-Carb El Diablo: Use cauliflower rice instead of brown rice.
Milder El Diablo: Use a milder hot sauce or omit it altogether. You can also remove the seeds and membranes from the poblano peppers more thoroughly.
Spicier El Diablo: Add a pinch of cayenne pepper to the ground turkey mixture or use a hotter variety of hot sauce, like habanero or ghost pepper sauce (use with extreme caution!).
Cheese-Free El Diablo: Omit the cheese completely or use a dairy-free cheese alternative.

FAQs (Frequently Asked Questions)

Q: Can I use different types of peppers?
A: While poblano peppers are traditional for chile rellenos, you can experiment with other peppers like Anaheim or even bell peppers if you prefer a milder flavor.

Q: Can I make this ahead of time?
A: The ground turkey mixture can be made a day or two in advance and stored in the refrigerator. Assemble the open-faced sandwiches just before serving.

Q: Can I bake these instead of microwaving them?
A: Yes! Bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and bubbly.

Q: Can I freeze the leftovers?
A: Freezing is not recommended, as the texture of the bread and peppers may change.

Q: What kind of hot sauce should I use?
A: The recipe calls for Cholula, but feel free to use your favorite hot sauce. Just be mindful of the heat level and adjust accordingly.

Final Thoughts

El Diablo is more than just a recipe; it’s an experience. It’s a dish that awakens the senses, challenges the palate, and leaves you feeling both satisfied and invigorated. Don’t be afraid to experiment with the ingredients and spice levels to create your own personalized version of this fiery feast. Whether you’re a seasoned spice lover or a cautious beginner, El Diablo is sure to ignite your culinary passion. So, grab your peppers, crank up the heat, and get ready for a flavor explosion! Share your creations and feedback – I can’t wait to hear about your El Diablo adventures. Consider pairing this dish with a refreshing Mexican beer or a cool margarita to balance the heat.

El Diablo (Chile Rellenos With Brown Rice) Recipe