Roasted-Vegetable Chiles Rellenos Recipe

Name: Roasted-Vegetable Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 large poblano chiles (about 1 pound); 2 pounds tomatoes; 2 medium onions, peeled and quartered; 6 garlic cloves, unpeeled; 1 drained canned chipotle chile in adobo sauce; 1 cup water; 4 oregano sprigs; 1 bay leaf; 1/4 teaspoon salt; Dash of pepper; 1 1/4 cups frozen or fresh corn kernels (about 2 ears); 1 cup diced chayote (or zucchini); 2/3 cup dry breadcrumbs; 1/4 cup thinly sliced green onions; 2 tablespoons minced fresh cilantro; 1/4 teaspoon salt; Dash of pepper; Fresh whole chives; Cilantro sprigs

Servings: persons

4 large poblano chiles (about 1 pound)
2 pounds tomatoes
2 medium onions, peeled and quartered
6 garlic cloves, unpeeled
1 drained canned chipotle chile in adobo sauce
1 cup water
4 oregano sprigs
1 bay leaf
1/4 teaspoon salt
Dash of pepper
1 1/4 cups frozen or fresh corn kernels (about 2 ears)
1 cup diced chayote (or zucchini)
2/3 cup dry breadcrumbs
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
Dash of pepper
Fresh whole chives
Cilantro sprigs

1
Preheat oven to 500u00b0.
2
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.
3
Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500u00b0 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.
4
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. Place stuffed chiles on foil-lined jelly-roll pan. Bake at 500u00b0 for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
5
Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles. Garnish with whole chives and cilantro sprigs, if desired.

No nutrition data on file — estimate from the ingredient list.

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 19 ingredients. The key ingredients include: 4 large poblano chiles (about 1 pound), 2 pounds tomatoes, 2 medium onions, peeled and quartered, 6 garlic cloves, unpeeled, and more.

Yes, Roasted-Vegetable Chiles Rellenos falls under the General 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.

Roasted-Vegetable Chiles Rellenos

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