Chiles rellenos with salsa roja risotto by Ixta Belfrage

Chiles rellenos are peppers — most commonly poblano peppers — that have been stuffed, dipped into an egg batter and fried. This version of the dish is a nod to the Mexican original, making use of romano peppers rather than poblano, nontraditional stuffing ingredients (replace the feta and mozzarella with queso oaxaca/quesillo if you can source it) and being neither battered nor deep-fried. You can grill the peppers up to two days in advance, and the salsa will keep for up to a week in the fridge.

SERVES: 4 TAKES: 1 HR 15 MINS

INGREDIENTS

8 red romano peppers 200g short-grain brown rice, soaked for at least 2 hrs (preferably overnight)

300g feta, crumbled 200g buffalo mozzarella, drained, patted dry and torn into medium chunks olive oil, for drizzling 2 spring onions, trimmed

and julienned

5g fresh coriander leaves 2 limes, cut into wedges,

to serve

FOR THE SALSA ROJA

2 tbsp olive oil

15g unsalted butter 1 medium onion, peeled

and finely chopped 2 garlic cloves, finely

grated

300g sweet, ripe cherry

tomatoes

½ dried ancho chilli 1 dried habanero chilli (or a pinch of regular/ chipotle chilli flakes, for milder heat)

1 tsp cumin seeds

½ tsp coriander seeds 2 tsp tomato purée

METHOD

Heat grill to the highest setting.

Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers slit-side up on a rack set over a baking tray. Grill until soft and blackened in patches, about 7 mins, then turn the peppers and grill for another 4-8 mins, until that side is soft and blackened too. Keep an eye on them, as they may be ready sooner if your grill runs hot. Set the peppers aside and leave to cool on the rack, slit-side down so any liquid drains away. Turn off the grill.

Drain the soaked rice and put into a medium saucepan with 450ml cold water. Place over a medium-high heat and bring to a simmer. Reduce the heat to low, cover with a lid, and cook for 25 mins. Remove from the heat and leave to rest for 10 mins with the lid still on.

Meanwhile, make the salsa roja. Put everything except the tomato purée into a large sauté pan and add 1 tsp salt. Place over a medium-high heat and fry, stirring often, for 15 mins, until the tomatoes have broken down and the onions are soft and golden-brown. Reduce the heat if the mixture starts to catch or burn.

Pick out the habanero, if using, then transfer the salsa to a blender with 120ml water and the tomato purée. Blitz until completely smooth, then return it to the pan and set aside.

Turn the grill back on to its highest setting. Mix the feta and mozzarella together in a bowl. Transfer the peppers from the rack to a foil-lined tray. Peel some of the skin off — just the bits that tear away easily (you don’t want to rip a hole in the peppers). Pat the insides dry and season with a pinch of salt. Stuff the peppers with the cheese, then sprinkle with a little flaked salt and drizzle over a little oil. You can prepare the peppers up to this point up to 4 hrs ahead.

Grill for 7-9 mins near the top of the oven, until the cheese is bubbling and browned in patches. Set aside.

Finish the rice, working quickly, so the melted cheese in the peppers doesn’t harden. Add the cooked rice to the pan with the salsa roja, stir together and gently heat through for 1 min. The texture should be that of a loose, saucy risotto; add a splash of water if it’s looking thick.

Spoon the risotto onto a platter and then top it with the peppers. Finish with the spring onions and coriander, squeeze over some lime and serve.

From MEZCLA: Recipes to Excite by Ixta Belfrage (Ebury Press, £26.00)