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
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.

677

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted-Vegetable Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions