Chiles Rellenos de San Joaquin recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 10 poblano peppers, halved lengthwise, stems and seeds removed 1 teaspoon olive oil 1 small onion, thinly sliced 1 cup diced fresh tomatoes ½ teaspoon ground cumin 2 tablespoons sour cream 12 ounces cotija cheese
Nutrition Info
- 416.6 caloriescarbohydrate: 19.1 gcholesterol: 92.5 mgfat: 29.3 gfiber: 8.1 gprotein: 22.6 gsaturatedFat: 17.4 gservingSize: -sodium: 996.8 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Chiles Rellenos de San Joaquin
Directions
-
Adjust oven rack to its topmost position and set oven to broil.
Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins.
Preheat oven to bake at 350 degrees F (175 degrees C).
Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream, remove from heat.
To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.