- 10 poblano peppers, halved lengthwise, stems and seeds removed
- 1 teaspoon olive oil
- 1 small onion, thinly sliced
- 1 cup diced fresh tomatoes
- 1/2 teaspoon ground cumin
- 2 tablespoons sour cream
- 12 ounces cotija cheese
- 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.
05/19/2019
recipepes.com
chiles rellenos de san joaquin, recipe
PT15M
PT1H
5
455 calories
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