Baked Chiles Rellenos with Smoky Tomato Sauce Recipe

Name: Baked Chiles Rellenos with Smoky Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large poblano chiles; 2 tsp. vegetable oil; 1/2 medium onion, chopped (1 cup); 1 medium zucchini, chopped (1 cup); 1/2 cup fresh or frozen corn kernels; 1 cup shredded low-fat Cheddar or Monterey Jack cheese; 1 large egg; 1 cup panko breadcrumbs; 1/4 cup chopped cilantro; 1 lime, cut into 6 wedges; 1/4 cup low-fat sour cream or plain yogurt; 2 tsp. chili powder; 1 tsp. ground cumin; 1 28-oz. can whole tomatoes; 1 canned chipotle chile in adobo sauce, drained

Servings: persons

6 large poblano chiles
2 tsp. vegetable oil
1/2 medium onion, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup fresh or frozen corn kernels
1 cup shredded low-fat Cheddar or Monterey Jack cheese
1 large egg
1 cup panko breadcrumbs
1/4 cup chopped cilantro
1 lime, cut into 6 wedges
1/4 cup low-fat sour cream or plain yogurt
2 tsp. chili powder
1 tsp. ground cumin
1 28-oz. can whole tomatoes
1 canned chipotle chile in adobo sauce, drained

1
To make Chiles Rellenos: Roast and peel chiles.
2
Cut 3-inch slit in each chile, and remove seeds with spoon.
3
Preheat oven to 425F.
4
Heat oil in skillet over medium heat.
5
Add onion, and cook 5 minutes, or until soft.
6
Add zucchini and corn, and cook 5 minutes more.
7
Season with salt, if desired.
8
Transfer to bowl, and stir in cheese.
9
Stuff each chile with 1/2 cup zucchini mixture.
10
Secure closed with toothpicks.
11
Whisk egg with 1/2 cup water in bowl.
12
Spread breadcrumbs on plate.
13
Dip chiles in egg wash.
14
Coat with breadcrumbs.
15
Place on baking sheet, and bake 15 to 25 minutes, or until golden.
16
To make Sauce: Heat oil in saucepan over medium heat.
17
Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant.
18
Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon.
19
Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth.
20
Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large poblano chiles, 2 tsp. vegetable oil, 1/2 medium onion, chopped (1 cup), 1 medium zucchini, chopped (1 cup), and more.

Yes, Baked Chiles Rellenos with Smoky Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chiles Rellenos with Smoky Tomato Sauce

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