Roasted-Vegetable Chiles Rellenos

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 1 chiles relleno

Ingredients

Chipotle Tomato Sauce
8 each Poblano chiles
2 pounds Roma tomatoes
1 ½ pounds Onions, peeled and quartered
½ cup Garlic cloves, unpeeled
2 tablespoons Vegetable oil
8 ounces Chipotle chiles in adobe sauce, drained
2 cups Water
1 teaspoon Oregano
2 each Bay leaves
1 teaspoon Salt
1 teaspoon Pepper

Filling
2 cups Corn, fresh or frozen
2 cups Zucchini
1 ½ cup Breadcrumbs, dried
½ cup Green onions, thinly sliced
4 tablespoons Fresh cilantro, minced

Garnish
2 tablespoons Fresh cilantro, leaves
2 tablespoons Fresh chives, chopped

Preparation

1. Make the Chipotle Tomato Sauce as follows:
a. Remove stems, leaving chilies whole.
b. Place tomatoes, onions and garlic on an oiled pan. Bake at 500 degrees Fahrenheit for 20-30 minutes (garlic should be lightly browned).
c. Let cool. Peel tomatoes and garlic. Remove core from tomatoes. Place tomatoes, garlic, onions and chipotle chilies in food processor. Process until smooth.
d. Strain into a large pot and discard solids.
e. Add water, oregano and bay leaf to pan, bring to a boil. Reduce heat, simmer uncovered for 40 minutes or until reduced to 4 cups. Remove bay leaf. Add salt and pepper. Set aside and keep warm.
2. Combine corn, zucchini, breadcrumbs, green onions, minced cilantro and 1 cup of Chipotle Tomato Sauce.
3. Stuff ¾ cup of this mixture into each of the poblano chiles.
4. Place stuffed chiles on foil lined jellyroll pan. Bake at 500 degrees Fahrenheit for about 20 minutes or until chilies are blackened, turning after 10 minutes.
5. Spoon 2 tablespoons of Chipotle Tomato Sauce over each.

Serving suggestion

Garnish with fresh cilantro leaves and chopped chives.

Nutrition information

Calories: 363 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Monounsaturated Fat: 3g Polyunsaturated Fat: 2.5g Carbohydrate: 63g Fiber: 8.4g Total Sugars: 9.6g Protein: 11g Sodium: 917mg Vitamin A: 26mg Vitamin C: 55mg Calcium: 86mg Iron: 4.7mg Folate: 60mcg