Mexican

Charred Chili Rellenos

Name: Charred Chili Rellenos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/2 cups ricotta; 2/3 cup crumbled feta or queso blanco -- plus extra for topping; 2/3 cup grated sharp cheddar; 2 tablespoons minced cilantro; 2 tablespoons minced oregano; 1 clove garlic -- minced; 1 teaspoon ground cumin; 6 poblano chili peppers -- keep tops on; slit open down one side and remove seeds; 1 28- ounce can tomato sauce; cilantro leaves

My version of Chili Rellenos uses charred poblano peppers stuffed with a mixture of cheeses, herbs, and seasonings. I bake the Rellenos in a simple tomato sauce that takes on the poblano peppers' subtle smokey heat.

By Chef Laura Bonicelli

fetapoblano peppersquesoricotta

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Servings

6 servings

Ingredients

1 1/2 cupsricotta
2/3 cupcrumbled feta or queso blanco -- plus extra for topping
2/3 cupgrated sharp cheddar
2 tablespoonsminced cilantro
2 tablespoonsminced oregano
1 clovegarlic -- minced
1 teaspoonground cumin
6 poblano chili peppers -- keep tops on; slit open down one side and remove seeds
1 28- ouncecan tomato sauce
cilantro leaves

Instructions

1
Preheat the oven to 350º F.
2
Combine the ricotta, feta or queso blanco, cheddar, cilantro, oregano, garlic, and cumin.
3
Char the peppers on a stovetop burner open flame or grill until they are blackened and limp. Cool in a saran-covered bowl. Remove most of the blackened skin.
4
Coat a pan with cooking spray and cover with a layer of the tomato sauce.
5
Fill the poblanos with the filling and place them in a baking dish. Add more sauce to cover and break the extra feta or queso blanco over the top. Bake until the filling is very hot, about 15 minutes.
6
Serve with the cilantro leaves sprinkled on top.

Nutrition (per serving)

260

Calories

15g

Protein

16g

Carbs

16g

Fat

Fiber

1038mg

Sodium