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Chile Rellenos With Tomato- And-Avocado

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Ingredients

Adjust Servings:
6 medium poblano peppers (about 3 ounces each)
1 tablespoon vegetable oil
1/2 small onion, minced
1 small garlic clove, minced
1 small jalapeno, seeded and minced
6 ounces monterey jack cheese, shredded (1 1/2 cups)
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped cilantro
salt
1 1/2 cups grape tomatoes, quartered
1 hass avocado, finely diced
1/4 cup onion, finely chopped
2 tablespoons cilantro, chopped
1/2 small jalapeno, seeded and minced
2 tablespoons freshly squeezed lime juice

Nutritional information

258.2
Calories
164 g
Calories From Fat
18.3 g
Total Fat
7.4 g
Saturated Fat
29.1 mg
Cholesterol
231.5 mg
Sodium
15.4 g
Carbs
6.4 g
Dietary Fiber
1 g
Sugars
11.8 g
Protein
135g
Serving Size

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Chile Rellenos With Tomato- And-Avocado

Features:
    Cuisine:

    Gail Simmons. Published in Food and Wine magazine. Poblano chiles are generally mild, but occasionally they can be pretty spicy, so beware. Here, Gail Simmons stuffs them with a mix of pungent Parmigiano-Reggiano and mild Monterey Jack cheese, which is ideal for melting.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chile Rellenos With Tomato-And-Avocado Salsa, Gail Simmons Published in Food and Wine magazine Poblano chiles are generally mild, but occasionally they can be pretty spicy, so beware Here, Gail Simmons stuffs them with a mix of pungent Parmigiano-Reggiano and mild Monterey Jack cheese, which is ideal for melting , Gail Simmons Published in Food and Wine magazine Poblano chiles are generally mild, but occasionally they can be pretty spicy, so beware Here, Gail Simmons stuffs them with a mix of pungent Parmigiano-Reggiano and mild Monterey Jack cheese, which is ideal for melting


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    Steps

    1
    Done

    Make the Chiles Rellenos: Roast the Poblanos Directly Over a Gas Flame or Under a Broiler, Turning Occasionally, Until They Are Charred All Over. Transfer the Poblanos to a Bowl, Cover With Plastic Wrap and Let Cool. Peel the Poblanos. Using a Small, Sharp Knife, Make a Small Lengthwise Slit in Each One, Near the Stem End. Using Kitchen Scissors, Carefully Cut Out the Core and Seeds, Then Remove the Core and Seeds Without Tearing the Poblanos or Enlarging the Opening.

    2
    Done

    Preheat the Oven to 425. in a Small Skillet, Heat the Vegetable Oil. Add the Diced Onion, Garlic and Jalapeo and Cook Over Moderate Heat, Stirring Occasionally, Until Softened, About 5 Minutes. Let the Vegetable Mixture Cool, Then Stir in the Monterey Jack, Parmigiano-Reggiano and Chopped Cilantro. Press the Cheese Filling Into 6 Logs.

    3
    Done

    Lightly Season the Insides of the Poblanos With Salt. Carefully Stuff the Cheese Filling Into the Poblanos and Press the Poblanos Closed. Place the Stuffed Poblanos on a Baking Sheet and Roast in the Upper Third of the Oven For About 12 Minutes, Until the Cheese Is Melted.

    4
    Done

    Meanwhile, Make the Salsa: in a Bowl, Combine the Grape Tomatoes With the Diced Avocado, Onion, Cilantro, Jalapeo and Lime Juice and Season the Salsa With Salt and Pepper.

    5
    Done

    Transfer the Chiles Rellenos to Plates, Spoon the Salsa on Top and Serve.

    6
    Done

    Make Ahead.

    7
    Done

    the Unbaked Stuffed Poblanos and the Tomato-and-Avocado Salsa Can Be Refrigerated Separately Overnight. Bring the Chiles Rellenos to Room Temperature Before Baking.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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