Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Mexican

This Chile Relleno Is a Comforting Little Poblano Hug

Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.

Get access to everything we publish when you sign up for Outside+.

Traditional chile rellenos are dipped in a light egg batter and fried. In this vegetarian recipe, we keep the same crisp outside but reduce some fat and calories by baking the stuffed, breaded chiles. To accompany, blitz up a batch of this tasty of chipotle-tomato sauce.

The chile relleno is believed to have first originated in the Mexican city of Puebla some time in the 1800s. Written references to the dish date back to at least 1858. Most versions use poblanos, as we call for here, but you can experiment with other pepper varieties.


More Related Recipes to Try Next:

Black Bean Chilaquiles with Chile Verde

Penne with Poblano Chiles, Corn, and Cilantro Cream

Mexican Chocolate Crème Caramels


Baked Chile Relleno with Smoky Tomato Sauce

Servings
6

Ingredients

Chiles rellenos

  • 6 large poblano chiles
  • 2 tsp. vegetable oil
  • 1/4 medium onion, chopped
  • 1 medium zucchini, chopped (1 cup)
  • 1/2 cup fresh or frozen corn kernels
  • 1 cup Cheddar or Monterey Jack cheese, shredded
  • 1 large egg or equivalent egg replacer
  • 1 cup panko breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 lime, cut into 6 wedges
  • 1/4 cup low-fat sour cream or plain yogurt

Smoky tomato sauce

  • 1/4 medium onion, chopped
  • 2 tsp. chili powder
  • 1 28-oz. can whole tomatoes
  • 1 canned chipotle chile in adobo sauce

Preparation

1. To make Chiles Rellenos: Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon.

2. Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese.

3. Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks.

4. Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate.

5. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden.

6. To make Sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until sauce is smooth.

Serve Chiles Rellenos with sauce, cilantro, lime wedges and sour cream.

Nutrition Information

  • Calories 265
  • Carbohydrate Content 37 g
  • Cholesterol Content 41 mg
  • Fat Content 9 g
  • Fiber Content 4 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 473 mg
  • Sugar Content 8 g