Roasted-Vegetable Chiles Rellenos

Name: Roasted-Vegetable Chiles Rellenos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters diced chayote (or zucchini); 1 drained canned chipotle chile in adobo sauce; 4 servings Fresh whole chives; 1 sprig Cilantro; 158 milliliters dry breadcrumbs; 2 Tbsps minced fresh cilantro; 296 milliliters frozen or fresh corn kernels (about 2 ears); 6 garlic cloves, unpeeled; 59 milliliters thinly sliced green onions; 2 mediums onions, peeled and quartered; 4 oregano sprigs; 1 Dash pepper; 454 grams large poblano chiles (about; 0 teaspoons salt; 907 grams tomatoes; 237 milliliters water

Roasted-Vegetable Chiles Rellenos might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 8g of protein, 2g of fat, and a total of 216 calories. This recipe serves 4. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. If you have dash of pepper, corn kernels, green onions, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 50

Equipment you will use

Oven

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

Ingredients you will need

Poblano Pepper

Chili Pepper

Seeds

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

Ingredients you will need

Tomato

Garlic

Onion

Jelly

Roll

Equipment you will use

Aluminum Foil

Frying Pan

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

Ingredients you will need

Garlic

Equipment you will use

Oven

Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins.

Ingredients you will need

Vegetable

Tomato

Garlic

Remove cores from tomatoes.

Ingredients you will need

Tomato

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.

Ingredients you will need

Chipotle Chiles

Tomato

Garlic

Onion

Equipment you will use

Food Processor

Sauce Pan

Sieve

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.

Ingredients you will need

Bay Leaves

Oregano

Water

Equipment you will use

Frying Pan

Remove from heat; discard oregano and bay leaf.

Ingredients you will need

Bay Leaves

Oregano

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

Ingredients you will need

Pepper

Tomato

Sauce

Salt

Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile.

Ingredients you will need

Poblano Pepper

Pepper

Corn

Equipment you will use

Bowl

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

Ingredients you will need

Chili Pepper

Jelly

Roll

Equipment you will use

Aluminum Foil

Frying Pan

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

Ingredients you will need

Chili Pepper

Equipment you will use

Oven

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

Ingredients you will need

Tomato Sauce

Chili Pepper

Garnish with whole chives and cilantro sprigs, if desired.

Ingredients you will need

Cilantro

Chives

Equipment

Ingredients

Servings:

bay leaf 237milliliters

diced chayote (or zucchini)1

drained canned chipotle chile in adobo sauce 4servings

Fresh whole chives 1sprig

Cilantro 158milliliters

dry breadcrumbs 2Tbsps

minced fresh cilantro 296milliliters

frozen or fresh corn kernels (about 2 ears)6

garlic cloves, unpeeled 59milliliters

thinly sliced green onions 2mediums

onions, peeled and quartered 4

oregano sprigs 1Dash

pepper 454grams

large poblano chiles (about 0teaspoons

salt 907grams

tomatoes 237milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.