Chiles Rellenos de San Joaquin
Ingredients1 h 20 m servings 417
- 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 19.1 22.6 92 997 Full nutrition
ReviewsRead all reviews 10
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...
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.
I had to make amends when I realized I didn't have the cojita cheese I thought I did. So I used the shredded 4-cheese Mexican mix you can get in any market. This solved the issue of dealing wi...
These had a very good flavor. Loved the topping, they just weren’t very filling. Next time maybe will add some beef to make it more of a meal.
Wow that cheese makes all the difference. It's like a Mexican Romano.
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...