Chiles Rellenos de San Joaquin
Ingredients1 h 20 m servings 417 cals
- Adjust oven rack to its topmost position and set oven to broil.
- Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins.
- Preheat oven to bake at 350 degrees F (175 degrees C).
- Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat.
- To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.
Per Serving: 417 calories; 29.3 g fat; 19.1 g carbohydrates; 22.6 g protein; 92 mg cholesterol; 997 mg sodium. Full nutrition
ReviewsRead all reviews 8
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles, I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca inste...
Te saltiness of the cotija played really well with the cumin-onion-tomato topping (it's more like a topping than a sauce, but it's just enough). I had a little trouble wrapping the chiles around...
Outstanding! This is a good variation on the classic. This recipe does not use eggs, but you wouldn't know it from how tasty it turns out. It is also a lot less work than traditional chiles rell...
Didn't read the recipe thoroughly. So I ensemble it with the tomatoes and cheese inside. Smelled amazing and taste great!
Fantastic...can't wait to make again when my mother visits us in June. The cojita is the perfect cheese for this rellenos. I did add a little more crushed tomatoes than the sauce called for as i...
Made this and it didn't make a sauce so I added canned red enchilada sauce. It was so yummy! Thanks for telling how to roast peppers too! Had no idea how easy it was.