My Chiles Rellenos Recipe | Cheesy Stuffed Poblanos + Mama Z Tips

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Preheat the broiler.

Broil Roma tomatoes on both sides until blackened and tender, about 30 minutes.

While the tomatoes are broiling, prepare the sauce by heating neutral oil in a pan.

Dice onions and add them to the pan with a pinch of salt, cooking until they take on some color.

Mince garlic and add it to the onions along with fresh oregano and bay leaves.

Add a tortilla to the mixture as a thickener.

Once the tomatoes are done broiling, add them to the pan with the onion mixture.

Smash the tomatoes down to incorporate them into the sauce.

Add chicken stock to the mixture and bring it to a simmer, letting it cook until combined and flavorful.

Remove bay leaves from the sauce before blending it until smooth.

Set up a station to blister the poblano peppers over direct flame, flipping them to achieve an even char.

Once blistered, place the peppers in a bowl and cover them to steam and soften.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens