Thanksgiving Chile Rellenos (Print Version)
# Ingredients:
01 -
8 poblano peppers, medium-sized.
02 -
1 medium yellow onion (1½ cups), chopped.
03 -
6 Roma tomatoes, diced (about 3 cups).
04 -
4 oz Monterey Jack cheese.
05 -
Parsley, freshly chopped, for sprinkling.
06 -
1 small yellow onion (1/2 cup), chopped.
07 -
1 Roma tomato, diced (1/2 cup).
08 -
16 oz frozen sweet corn, defrosted.
09 -
2 garlic cloves, finely chopped.
10 -
2 oregano sprigs, fresh.
11 -
1 tablespoon olive oil, divided.
12 -
1 bay leaf.
13 -
1/2 teaspoon kosher salt.
14 -
1 teaspoon kosher salt.
15 -
1/4 teaspoon black pepper.
16 -
1/4 teaspoon ground black pepper.
# Instructions:
01 -
Char poblanos under the broiler for 10-12 minutes.
02 -
Let charred peppers rest covered for 10 minutes.
03 -
Set oven to 375 degrees F to warm up.
04 -
Sauté garlic, onion, tomatoes, oregano, and seasonings for about 5 minutes to soften.
05 -
Puree sauce mixture until velvety.
06 -
Let the sauce bubble for 5 minutes, then pour into a dish.
07 -
Sauté onion, corn, tomato, and spices for another 5 minutes.
08 -
Carefully peel skins off cooled poblanos, slice them open, and remove seeds.
09 -
Nestle the poblanos into the sauce in your dish.
10 -
Stuff peppers snugly with corn mixture.
11 -
Sprinkle cheese generously on top of peppers.
12 -
Cover the dish with foil and bake for 15 minutes.
# Notes:
01 -
Don’t run water over the peppers when peeling.
02 -
Prepping early is totally fine.
03 -
Use paper towels to gently rub off pepper skins.
04 -
Tears in the peppers? No big deal.