Baked Chile Rellenos

Baked, from Vegetarian magazine

Yield: 6 servings ( Serving Size: 1 chile )
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  • 2 teaspoon(s) canola oil
  • 2 teaspoon(s) canola oil
  • 2 teaspoon(s) chili powder
  • 1 whole(s) chipotle chile, drained
  • 1/4 cup(s) chopped cilantro
  • 1/2 cup(s) corn
  • 1 teaspoon(s) cumin
  • 1 whole(s) large egg
  • 6 whole(s) large poblano chiles
  • 1 whole(s) lime
  • 1/4 cup(s) low fat sour cream
  • 1 cup(s) onion, chopped
  • 1 cup(s) onion, chopped
  • 1 cup(s) panko breadcrumbs
  • 1 cup(s) shredded 2% cheddar cheese
  • 28 ounce(s) whole tomatoes, canned
  • 1 cup(s) zucchini, chopped


  1. 1. Roast and peel chiles, cut 3" slit in each, remove seeds
  2. 2. preheat oven 425. Saute onion in oil 5 min, or till soft. Add zucchini, and corn, cook 5 min. Season with salt. Transfer to bowl, stir in cheese
  3. 3. Stuff chiles with 1/2 c. mixture. close with toothpicks.
  4. 4. Whisk egg with 1/2 c. water. Spread panko on plate.
  5. 5. Dip chiles in egg, coat with panko. Bake 15-20 min. till golden.
  6. Sauce: Saute onion, chili powder, and cumin 4 - 5 min, till soft. Add tomatoes, simmer 10 min. breaking up with spoon. Place in blender with chipotle, blend.
  7. Serve chiles with sauce, cilantro, lime, and sour cream
February 2011

This recipe is a personal recipe added by mishell and has not been tested or endorsed by MyRecipes.

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