Roasted Vegetable Chiles Rellenos Recipe
Ingredients
| Poblano | 4 Large | |
| Tomatoes | 2 Pound | |
| Onions | 2 Medium, quartered | |
| Garlic | 6 Clove (5gm), unpeeled | |
| 1 drained canned chipotle chile in adobo sauce | ||
| Water | 1 Cup (16 tbs) | |
| 4 oregano sprigs | ||
| Bay Leaf | 1 | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Corn kernels | 1 1/4 Cup (16 tbs), frozen | |
| 1 cup diced chayote or zucchini | ||
| Breadcrumbs | 2/3 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Cilantro | 2 Tablespoon, minced | |
Directions
Preheat oven to 500°.
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes.
Set aside.
Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan.
Bake at 500° 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.
Combine corn and next 6 ingredients 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 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
Spoon 1/2 cup tomato sauce onto each of 4 plates; top with chiles.
Garnish with chives and cilantro, if desired.
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes.
Set aside.
Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan.
Bake at 500° 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.
Combine corn and next 6 ingredients 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 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
Spoon 1/2 cup tomato sauce onto each of 4 plates; top with chiles.
Garnish with chives and cilantro, if desired.
Chef
