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.
2/3cupcrumbled feta or queso blanco -- plus extra for topping
2/3cupgrated sharp cheddar
2tablespoonsminced cilantro
2tablespoonsminced oregano
1clovegarlic -- minced
1teaspoonground cumin
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6poblano chili peppers -- keep tops on; slit open down one side and remove seeds
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1 28-ouncecan tomato sauce
cilantro leaves
Instructions
Preheat the oven to 350º F.
Combine the ricotta, feta or queso blanco, cheddar, cilantro, oregano, garlic, and cumin.
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.
Coat a pan with cooking spray and cover with a layer of the tomato sauce.
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.