Chiles Rellenos

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Servings:

• Recipe serving size: 1 chile relleno
• Number of servings: Adjust Reset

Ingredients:

• 6 poblano chiles
• 1 (28 oz.) can whole tomatoes
• 2 garlic cloves
• 2 Tbsp. vegetable oil, divided
• 1 onion, diced, divided
• 1 tsp. ground cumin, divided
• 1 tsp. ground oregano, divided
• 2 tsp. salt, divided
• 1 tsp. ground black pepper
• 1 lb. ground pork
• 4-5 canned chipotle peppers in adobo, diced, divided
• 1/2 cup cooked rice
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 1 Tbsp. cilantro, chopped
• 3/4 cup sour cream

Instructions:

1. Rinse and pat dry chili peppers. Roast chili peppers on your stovetop by placing directly onto grates over high heat. Turn constantly with tongs until evenly blackened, about 3 minutes. Alternatively, you can roast peppers in the oven by turning on your broiler. Place peppers on an aluminum foil lined baking sheet.
2. Place peppers in the oven about 5 inches below broiler. Broil for about 4 minutes, rotating until evenly roasted.
3. Place chili peppers on a kitchen towel, cover and allow "to sweat" for no less than 15 minutes. Once cooled, peel charred skin with your hand or the back of a knife. Make a slit in each chili pepper, lengthwise, remove seeds and membranes.
4. In a blender, purée tomatoes (including their juice) with garlic cloves, on high, until smooth.
5. Preheat oven to 350 degrees F. In a saucepan, heat 1 tablespoon of oil over medium heat. Add half of the onion, sauté about 3 to 4 minutes, until golden brown. Pour half tomato/garlic mixture into sauce pan. Season with 1/2 teaspoon cumin and oregano and 1 teaspoon salt.
6. Bring to a light boil then lower heat and allow to simmer for about 15 minutes, uncovered, until thickened.
7. In another skillet, pour remaining 1 tablespoon of oil and cook pork until browned, about 7 minutes. Add remaining half of onion, cumin and oregano, 1 teaspoon salt, 1 teaspoon black pepper and 2 chipotle peppers. Remove from heat and gently fold in rice and diced avocado.
8. Stuff about half a cup of the filling into each poblano chile, set on aluminum foil lined baking sheet. Place chiles in preheated oven to heat chiles as a whole, about 10 minutes.
9. In a small bowl, stir sour cream with remaining chipotle peppers. Season with salt, if needed.

1. To assemble:

2. Spoon tomato sauce evenly onto six plates. Place one chile on plate, with open seam on top. Drizzle with creamy chipotle sauce.