Charred Chili Rellenos
The smoky char on these poblanos gives way to a creamy, herb-flecked filling that marries the tang of feta with sharp cheddar and fresh cilantro. I love serving these when I want something that feels both rustic and elegant — they're stunning enough for company but comforting enough for...
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 .
- 6
Serve with the cilantro leaves sprinkled on top.