Chiles Rellenos de San Joaquin recipe

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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 calories
carbohydrate: 19.1 g
cholesterol: 92.5 mg
fat: 29.3 g
fiber: 8.1 g
protein: 22.6 g
saturatedFat: 17.4 g
servingSize: -
sodium: 996.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Adjust oven rack to its topmost position and set oven to broil.

  2. 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.

  3. Preheat oven to bake at 350 degrees F (175 degrees C).

  4. 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.

  5. 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.

Recipe Yield

20 rellenos

Recipe Note

This is my adaptation of a chiles rellenos potluck recipe a friend described to me--so far everyone loves it. It can take some time to make, but it's worth it! Cotija cheese is a salty, hard cheese available in the Hispanic section of many grocery stores. It is similar to feta which could be used as a substitute in this recipe. But cotija is getting easier to find and makes this recipe more authentic!

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