Roasted Vegetable Chiles Rellenos

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Aug. 24, 2010


Poblano chiles 1 Pound (4 Large Sized)
Tomatoes 2 Pound
Onions 2 Medium , peeled and quartered
Garlic 6 Clove (30 gm) , unpeeled
Canned chipotle chile in adobo sauce 7 Ounce , drained
Water 1 Cup (16 tbs)
Oregano sprigs 4
Bay leaf 1
Salt 1/4 Teaspoon
Pepper 1 Dash
Corn kernels 1 1/4 Cup (20 tbs) (Fresh Or Frozen, About 2 Ears)
Diced chayote/Zucchini 1 Cup (16 tbs)
Fine dry breadcrumbs 2/3 Cup (10.67 tbs)
Thinly sliced green onions 1/4 Cup (4 tbs)
Minced fresh cilantro 2 Tablespoon


Preheat oven to 500°.

Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes.

Set aside.

Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan.

Bake at 500° for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary).

Let vegetables cool 10 minutes.

Peel tomatoes and garlic; discard skins.

Remove cores from tomatoes.

Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth.

Strain through a sieve into a large saucepan; discard solids.

Add water, oregano, and bay leaf to pan; bring to a boil.

Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups.

Remove from heat; discard oregano and bay leaf.

Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.

Combine corn and next 6 ingredients in a bowl; stir well.

Pack 3/4 cup corn mixture into each poblano chile.

Place stuffed chiles on foil-lined jelly-roll pan.

Bake at 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.

Spoon 1/2 cup tomato sauce onto each of 4 plates; top with chiles.

Garnish with chives and cilantro, if desired.

Recipe Summary