Chiles Rellenos de San Joaquin

Name: Chiles Rellenos de San Joaquin
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 340 grams cotija cheese; 1 teaspoons ground cumin; 1 teaspoon olive oil; 1 small onion, thinly sliced; 10 poblano peppers, halved lengthwise, stems and seeds removed; 2 Tbsps sour cream; 237 milliliters diced fresh tomatoes

Chiles Rellenos de San Joaquin might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 65 calories, 3g of protein, and 4g of fat per serving. This recipe serves 20. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up onion, poblano peppers, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

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

Equipment you will use

Oven

Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool.

Ingredients you will need

Chili Pepper

Wrap

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Plastic Wrap

Bowl

Oven

Remove and discard the skins.

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

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Oven

Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sour Cream