Traditionally, chiles rellenos — stuffed poblano chiles — are battered and deep-fried. This baked version is lower in fat and simpler to make for a weeknight dinner. This is a recipe you can vary any number of ways to personalize for your tastes. Serves 2; easily doubled or tripled.
Prepare the peppers:
Broil 2 poblano peppers until the skins are charred, turning occasionally. Remove and let steam inside a paper bag for 10 minutes (this loosens the skins). Remove as much of the skin as possible. Slit open and remove the seeds, but leave the stem intact. Set aside.
Note: If poblanos are too spicy for you, green bell peppers may be substituted.
Make the sauce:
- Heat 1 tbsp. vegetable oil over medium
- Saute ½ small onion, chopped, and 1 clove garlic, crushed, until translucent
- Add 1 cup crushed tomatoes and bring to a simmer (you may need to reduce the heat)
- Season with ½ tbsp. oregano and 1 tbsp. Southwest seasoning blend
- Simmer until thick and puree in a blender
Prepare the filling:
I like to use refried beans for this recipe, but you can use any filling that would make sense in a burrito. Meat eaters might like to try browned chorizo sausage, onions and tomatoes. Vegetarians might prefer a mix of sauteed vegetables. It’s entirely up to you and your refrigerator.
Put it all together:
Preheat the oven to 350 degrees. Arrange the peppers in a baking dish. Spoon a healthy amount of filling into the slit you made in each pepper. Sprinkle with shredded cheese. Spoon some sauce over. Add some more cheese, if you like. Bake for about 10 minutes, until the cheese is bubbly.