Chiles Rellenos
Roasted poblano peppers stuffed with cheese and topped with a tomato-based sauce. Baked until the filling is melted and the sauce is warm.
Ingredients
Method
Preheat the oven to 425°F. Arrange poblano peppers on a baking sheet and roast for 8–10 minutes until the skin blackens, turning halfway through.
Transfer roasted peppers to a plastic bag for 5 minutes to steam. Remove, cool slightly, then peel off the charred skin. Carefully slit each pepper lengthwise and remove seeds, keeping the pepper intact.
In a bowl, combine shredded cheese. Stuff each pepper with cheese, dividing evenly.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until softened, about 3 minutes.
Add canned tomatoes and oregano. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Lightly oil a baking dish. Arrange stuffed peppers seam-side up in the dish and pour tomato sauce around them.
Bake at 350°F for 12–15 minutes until the cheese is melted and the sauce is bubbling. Serve warm, garnished with fresh cilantro if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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