Roasted-Vegetable Chiles Rellenos

I doubled this recipe for a dinner party and I loved it! The filling was incredibly flavorful and went really well with the smoky poblanos- I had never used chayote before (I found it at my local Latin market) and thought it was especially delicious. The sauce is a labor of love but if you take the trouble to make it it is really really good. It's not difficult, just time consuming.

I am always looking for mexican recipes that are healthy, so I'm a fan. I add black beans for protein. Also, the sauce can be easier - Just put the tomatoes/garlic/onion in a skillet with a lid on medium high heat for ~15 min, then blend it up. I never remove skins - it takes too long and you lose nutrients.

Followed recipe exactly, other than adding fresh cilantro to the mixture because it tasted a little bland..somehow ended up with a ton of filling/sauce and not enough peppers to stuff it with so I put the remainder of the sauce mixture in the bottom of the pan. Did love the flavor overall. To give a "fair" rating I will make one more time, to see if I can figure out how I goofed. Tasty, overall.