chiles rellenos de san joaquin

Ingredients

• Servings: 20
• 10 poblano peppers, halved lengthwise, stems and seeds removed
• 1 teaspoon olive oil
• 1 small onion, thinly sliced
• 1 cup diced fresh tomatoes
• 1/2 teaspoon ground cumin
• 2 tablespoons sour cream
• 12 ounces cotija cheese

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 20 mins


• adjust oven rack to its topmost position and set oven to broil.
• place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. be careful not to let them burn. remove chiles from the oven and place in a glass bowl. cover with plastic wrap and let chiles steam until cool. remove and discard the skins.
• preheat oven to bake at 350 degrees f (175 degrees c).
• heat olive oil in a small skillet over medium heat. stir in sliced onions, and cook until soft, about 5 minutes. add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. stir occasionally. season with cumin, stir briefly, then stir in the sour cream; remove from heat.
• to assemble the chiles rellenos: slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. roll each cheese rectangle into a chile half. place rolled chiles into a baking dish and top with the tomato sauce. crumble any extra cheese on top of the sauce. bake for 30 to 40 minutes until the sauce is bubbly.