Vegetarian Chiles Rellenos with Tomato and Avocado Salsa

January 6th, 2011 by Elise Printer friendly version Printer friendly version Leave a reply »
These chiles rellenos are very tasty. The Parmesan cheese adds a lot of flavor, while the Montery Jack melts well, which makes a good cheese combination for the filling. Serve them with a side salad or Southwestern corn for a delicious, low calorie meal. It’s just the sort of dinner I need after a holiday filled with overindulgence!
Nutritional Information
222 calories; 10g protein; 7g carbohydrates; 16g fat; 29mg cholesterol; 234mg sodium; 3g fiber

Makes 6 servings
Ingredients for Chiles Rellenos
  • 6 medium poblano peppers
  • 1 tablespoon vegetable oil
  • 1/2 small onion, minced
  • 1 small garlic clove, minced or pressed
  • 1 small Jalapeno, seeded and minced
  • 6 ounces Monterey Jack cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons cilantro, chopped
  • Salt to taste
Ingredients for Salsa
  • 1 1/2 cups grape tomatoes, quartered
  • 1 Hass avocado, finely diced
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped cilantro
  • 1/2 small jalapeno, seeded and minced
  • 2 tablespoons lime juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Meanwhile, heat the oil in a small skillet. Add the onion, garlic and jalapeno and cook over medium heat until softened, about 5 minutes. Let the vegetable mixture cool and then combine with the cheeses and cilantro. Divide into 6 portions and set aside.
  3. Put the poblanos in a baking dish and cook for 40 minutes.
  4. While the poblanos are in the oven, combine the tomatoes, avocado, onion, cilantro, jalapeno and lime juice in a bowl and mix to combine. Add salt and pepper to taste. Set aside.
  5. When the poblanos are done cooking, remove them from the oven and allow them to cool enough to be easy to handle. Reset the oven temperature to 425 degrees.
  6. Make a small lengthwise slit near the stem of each poblano and remove the core and seeds. Then, peel the skin from each poblano.
  7. Stuff each poblano with the cheese mixture. Place the poblanos on a baking sheet and cook for 12 minutes, or until the cheese has melted.
  8. Serve topped with tomato and avocado salsa.
Based on a recipe from Food and Wine magazine

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