Chiles rellenos are stuffed with everything from cheese in the north of Mexico to crab or seafood along the Gulf Coast. Though chiles rellenos are usually fried, they are baked in this vegetarian version. Bell peppers can be substituted for the poblano chiles.
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.
Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500° for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.
Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile. Place stuffed chiles on foil-lined jelly-roll pan. Bake at 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles. Garnish with whole chives and cilantro sprigs, if desired.
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.
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.
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.
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