If you’ve never heard of Crockpot Carne Relleno, you’re not alone. I hadn’t either, until a viewer sent this delicious recipe to me. Just imagine Poblano Peppers stuffed with cheese, then wrapped in a Flank Steak that is slow cooked to perfection. Then, to top it all off, a creamy salsa verde sauce is drizzled over the top. It’s superb. Read on for how it’s made.
My thanks to Char Cunningham of Arizona for sending this recipe. Here it is in her words:
Crockpot Carne Relleno
4 ounces whole green chiles in a can. use canned Ortega-type chiles but this is much better with roasted/peeled Hatch or Poblano chiles if you have the time to roast and peel them.
4 ounces pepper jack cheese, cut into strips that fit inside chiles
2 pound flank steak
1.5-2 cups of your favorite salsa verde (we like the Herdez roasted variety)
1 cup sour cream
Slit open whole chiles down one side and insert a stick of cheese into each chile, fold chile over to enclose the cheese.
Open steak flat and score in a diamond pattern on one side only. Turn steak over and place chiles down the length of the steak, closer to one side than the middle. Roll steak up starting on the side with the chiles lined up, and tie to hold it together with kitchen twine.
Place steak into crockpot/slow cooker – an oval shaped one works better here.
Pour salsa verde over steak, cover and cool on Low 6 to 8 hours until meat can be easily pierced through with a skewer or cooking fork. Remove carefully to a serving platter and tent with foil to keep warm. Transfer the sauce to a saucepan.
Bring the sauce to a light boil over medium heat, stirring often, and cook til it evaporates much of the liquid. Remove from heat, let cool a moment or two, then stir in the 1 cup sour cream.
Remove kitchen twine from meat and slice into 4-6 rounds, and serve with the sauce poured over. Serve with a side of Mexican rice and refried beans for a really delightful meal!
You can set this up the day before, cover, and then just pop it into the crockpot the next morning and let it cook all day on Low. If you want to speed up the cooking, you can cook on High 3-4 hours or til tender.
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*All music in this video used with rights from Storyblocks:
2:11 “Spanish Nights”
4:36 “Saudade Bossa Nova”
“CROCKPOT CARNE RELLENO: Delicious Viewer Recipe with Slow-Cooked Flank Steak & Poblano Peppers” üzerine 23 yorum
I wanted to give away some more of my "Chile Snob" t-shirts👕, so for three Saturdays (starting today) I'll be sharing some really great Viewer Recipes that you all have sent in. This Crockpot Carne Relleno is next level delicious and it's surprising how easy it is to make!😘👌 I've received SO MANY wonderful recipes, there's no way I can respond to everyone. But know that I am definitely reading each one and putting them in a file for future use. I'll be in touch, if I use yours. Thanks again.♥♥♥
Hello. This is a must on my list. God Bless
Looks delicious! Looking forward to making it!
I’m making this tomorrow!
This is a great looking recipe, but the assembly is a bit wonky and clumsy. It would be much easier to chunk up the chilis and cheese, and any other ingredients, and spread it across the steak. Then roll up as you did. This makes the roll easier and spreads the filling more completely and evenly. Might be nice to smoke this as well!
Yummy 😋
Looks really good! But I'm a little surprised that the recipe doesn't call for browning the rolled-up steak before it goes into the pot. When I try this, I think I'll throw it in a big hot skillet with a little olive oil and brown it for a couple of minutes on all sides before putting it into the slow cooker,
Looks delicious ❤❤❤
Hi Marcy 😊
This is like one of my favorite dishes from a restaurant in Porterville California named Don vinos called the “niño envuelto “ it’s a Chile Riano wrapped in a chicken breast or steak wrapped in bacon and covered with a white or red sauce. I always get the chicken with the white sauce
Looks delicious, I've made other youtube channel recipes, but I've never had luck cooking flank steak because it's so tough, but l will certainly try making this one. Thank you 😊.
Wow, this looks absolutely wonderful. I'm going to have to try to make this for my family.
Thanks you, Sharon for sending Marci your recipe. It looks easy to make (after all, there's a crockpot involved), and delicious! I have to say that I was in a hurry last Christmas and used the Herdez roasted chili verde salsa for my pork chili verde (in a crock pot), and it was great! Sometimes a short cut works as well as homemade. Who knew?! ❤🎉
All the recipes we've tried on this channel are delicious. Were excited to try this by next weekend.
Blessings!!
When tieing up a roast. Making a knot three times so you don't need another finger to hold tight.
Also marcy your assume. I enjoy all of your reicpys.
This recipe looks so delicious! I'll definitely will make it soon!
Hi Marcy, here's a tying technique from America's Test Kitchen. Just order some cotton cooking twine. I see you made the first loop, so just double that. Left over right, and then left over right again. That double twist allows the friction of the twine to hold the twine tight while you make the final knot. No need to get someone to hold it in place while you tie it off!
Delicious
It looks amazing!
Think I might be tempted to chop the poblanos and cube the pepper jack in order to spread more evenly before rolling.
What a great recipe.
Yumm!!!!!
This looks SO good!! (I always set aside the end pieces for lunch the next day 🤣)
You did just fine with the tying the twine…my mom told me a long time ago to go through the first loop twice and it'll easily hold in place while finishing the knot. PS, I LOVE your earrings 😍