Chile Relleno with Tomato Sauce and Rice

chile relleno with tomato sauce and rice
Here’s an easy recipe for your Chiles Poblanos in the Seasonal Harvest boxes. We are actually leaving out the “coating in batter” part, so technically, these are not genuine Chiles Rellenos. However, we feel our version just tastes as good if not better, and it is definitely healthier.

Step 1: Roast the chiles on an open fire (or in the broiler on high heat) until the skins are mostly charred.

charred chile
Step 2: Remove from heat and place in a plastic bag to let them “sweat.” The skin will come off easier.

sweating charred chile

Step 3: Remove charred skin under running cold water. Carefully make a small slice and wash out/remove seeds.

skinning chile

Step 4: Season the inside of the Poblanos with salt and pepper. Stuff with cheese of your choice. We used raw milk gouda.

gouda cheese and chile

Step 5: Place on baking sheet and bake at 250 F until cheese has melted.

chile relleno with tomato sauce and rice

Step 6: While the chiles are in the oven, prepare a tomato sauce. Blend four ripe tomatoes with two garlic cloves and one onion. Heat two tablespoons of  olive oil, add the tomato mix, and heat up the sauce.

Step 7: Serve with rice.