Name: Chiles Rellenos With Tomato-and-avocado Salsa Recipe
Total time: 60 min
Yield: 6
Cuisine: Mexican

Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

Learn how to make Chiles Rellenos With Tomato-And-Avocado Salsa.

How to make Chiles Rellenos With Tomato-and-avocado Salsa Recipe

Gail Simmons

Crawler

Mexican

<p>Learn how to make Chiles Rellenos With Tomato-And-Avocado Salsa.</p>

Vegetarian

Medium poblano peppers

Vegetable oil

Small onion,  minced

Small garlic clove,  minced

Small jalapeno,  seeded and minced

Monterey Jack Cheese,  Shredded

Freshly grated parmigiano reggiano cheese

Chopped cilantro

Salt

Grape Tomatoes,  Quartered

Hass avocado,  finely diced

Finely Chopped Onion

Freshly squeezed lime juice

Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end. Using kitchen scissors, carefully cut out the core and seeds, then remove the core and seeds without tearing the poblanos or enlarging the opening.

step 1

Preheat the oven to 425. In a small skillet, heat the vegetable oil. Add the diced onion, garlic and jalape o and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Let the vegetable mixture cool, then stir in the monterey jack, parmigiano-reggiano and chopped cilantro. Press the cheese filling into 6 logs.

step 2

Lightly season the insides of the poblanos with salt. Carefully stuff the cheese filling into the poblanos and press the poblanos closed. Place the stuffed poblanos on a baking sheet and roast in the upper third of the oven for about 12 minutes, until the cheese is melted.

step 3

In a bowl, combine the grape tomatoes with the diced avocado, onion, cilantro, jalape o and lime juice and season the salsa with salt and pepper.

step 4

Transfer the chiles rellenos to plates, spoon the salsa on top and serve.

step 5

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