Thanksgiving Chile Rellenos (Print Version)
# Ingredients:
01 -
8 medium poblano peppers.
02 -
4 ounces Monterey Jack cheese.
03 -
Fresh parsley for garnish.
04 -
1 tablespoon olive oil.
05 -
1 medium yellow onion (1½ cups), diced.
06 -
6 Roma tomatoes (3 cups), diced.
07 -
2 cloves garlic, minced.
08 -
2 sprigs fresh oregano.
09 -
1/2 teaspoon kosher salt.
10 -
1/4 teaspoon black pepper.
11 -
16 ounces frozen corn, thawed.
12 -
1 tablespoon olive oil.
13 -
1 small yellow onion (1/2 cup), diced.
14 -
1 Roma tomato (1/2 cup), diced.
15 -
1 teaspoon kosher salt.
16 -
1/4 teaspoon black pepper.
17 -
1 bay leaf.
# Instructions:
01 -
Broil poblanos until charred, 10-12 minutes.
02 -
Cover peppers to steam 10 minutes.
03 -
Heat oven to 375°F.
04 -
Cook onions, tomatoes, garlic, oregano, and seasonings 5 minutes.
05 -
Blend until smooth.
06 -
Boil 5 minutes, pour in baking dish.
07 -
Cook corn, onion, tomato with seasonings 5 minutes.
08 -
Peel poblanos, cut slit, remove seeds.
09 -
Place peppers in sauce.
10 -
Fill with corn mixture.
11 -
Top with cheese.
12 -
Cover, bake 15 minutes.
# Notes:
01 -
Don't rinse peppers after roasting.
02 -
Can prepare ahead.
03 -
Use paper towels to remove pepper skin.
04 -
Tears in peppers are okay.