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Roasted-Vegetable Chiles Rellenos

Fresh poblano pepper

Roasted-Vegetable Chiles Rellenos with vegetables of corn, onions, chilies, tomatoes and garlic seasoned with herbs.


4 poblano chiles (about 1 pound)
2 pounds tomatoes
2 medium onions, peeled and quartered
Cooking spray
6 garlic cloves, not peeled
1 drained canned chipotle chile in adobo sauce
1 cup water
4 oregano sprigs
1 bay leaf
1/4 teaspoon salt & dash of pepper
1-1/4 cup frozen or fresh corn kernels (about 2 ears)
1 cup diced chayote(or zucchini)
2/3 cup dry bread-crumbs (about 2 ears)
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
1/4 teaspoon salt & dash of pepper
Fresh whole chives & Cilantro sprigs


Preheat oven to 500-degrees.

Remove stem ends of poblano chilies, leaving chilies whole; discard seeds and membranes. Set aside.

Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500 degrees for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle Chile in a food processor. Process until smooth. Strain through a sieve into a large saucepan; discard solids.

Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.

Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4-cup corn mixture into each poblano Chile. Place stuffed chilies on foil-lined jelly-roll pan. Bake at 500 degrees for 20 minutes or until chilies blacken, turning after 10 minutes; peel chilies.

Spoon 1/2-cup tomato sauce onto each of 4 plates, and top with stuffed chilies. Garnish with whole chives and cilantro sprigs, if desired.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 serving
Calories: 255; Total Fat: 2.7g; Cholesterol: 0mg; Sodium: 514mg; Carbohydrates: 54.7g Protein: 10g; Fiber: 9.5g

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