Mini Chile Rellenos

So, you’re out at a restaurant, perusing the menu.  How do you decide what to order?  I abide by a pretty simple rule:  order something I don’t usually cook at home.  Sometimes this is because an ingredient is just not in my pantry, such as saffron or a mixture of wild mushrooms.  Other times there are ingredients just not available in the local stores such as goat or rabbit or a unique cheese.

But the absolute king of all reasons to order out and not cook a dish at home is that the preparation will make my kitchen look like Armageddon arrived, twice.  For that last reason, chile rellenos are a total favorite to order at restaurants.  At home, I’ve made some darned good versions, but gawd, the mess makes me crazy!  Those tempting casserole versions have been given a test drive, but they just didn’t satisfy the craving for the real deal.  Here is a nice compromise – no deep frying, but all of the roasted poblano and cheese love.  These mini chile rellenos have all of the love of  roasted peppers and cheese without completely trashing the kitchen.  Bueno!

Mini Chile Rellenos

adapted from the Chile Rellenos de San Joaquin recipe on AllRecipes.com

Ingredients:

  • 5 poblano peppers, halved lengthwise, stems and seeds removed
  • 1 teaspoon olive oil
  • 1 small onion, thinly sliced
  • 1 can diced petite tomatoes
  • 1/2 tsp ground cumin
  • 6 ounces cotija cheese

Directions:

  1. Slice chiles in half lengthwise and remove stems and seeds.  Place chiles skin side up on a baking sheet, and broil until skins blister, about 6 minutes. Be careful not to let them burn. Remove chiles from the oven and return to the plastic bag, seal and set aside for 10 minutes.  Remove and discard the skins.
  2. Preheat oven to 350 degrees
  3. Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes with the liquid and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin.
  4. To assemble the chiles rellenos: Slice cheese into 10 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.

Notes:

  • The cojita cheese holds together nicely, so these make great sides without falling apart in the pan.
  • The cojita can easily be replaced with jack or a mixture or whatever light cheeses you need to use up.  I figure that once you have the amazing taste of roasted poblanos, its tough to go wrong.
  • Best chile relleno ever?  The Chilaca at the totally amazing Blue Agave.  Best food combined with the worst web site ever. 
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4 responses to “Mini Chile Rellenos

  1. i follow the same rule when deciding what dish to order off a menu… it’s a fab way to try something you typically wouldn’t make in your own kitchen! btw, the mini-chile rellenos look great. nice work.

  2. That’s a great way to look at ordering. Did that this past weekend at “Credo” in SF. Dessert ended up being a honeydew/cantaloupe mouse with candied Prosciutto. Something I would definitely not try at home!

    Never even thought about making chili relleno at home, so I’ll have to try this!

    And I see this was taken on the deck in good lighting? :)

  3. i adore chile rellenos! it’s something i often order at mexican restaurants, probably because i have a powerful fear of frying. i’m thrilled to see a baked version, and i’m thrilled to see cotija cheese get a little love! :)

  4. These sound and look great. I share your ordering technique–I almost always try and order something I can’t/won’t make at home. RARELY will I order a basic pasta or roast chicken, staples in our house!

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