CHILES RELLENOS OH MY

I grew up eating chiles rellenos on a weekly basis. Couple of years ago I found a recipe that did not involve the process of battering and frying, which are messy steps and add calories to the dish.

INGREDIENTS

Poblano peppers

Queso fresco

Sour cream or Mexican crema

Chopped cilantro

Homemade tomato sauce (boiled tomatoes, garlic powder, 1/4 of an onion salt, pepper and oregano, blended).

Salt and pepper to taste

Mexican style rice (arroz rojo)

Broil or "burn" the chiles until charred. Put them in a plastic bag for at least an hour and let them sweat. In the meantime, mix the queso fresco, cilantro, sour cream, salt and pepper in a bowl. Preheat the oven to 400F.

Carefully remove each chile from the bag and peel the skin. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. Repeat with the remaining chiles.

Stuff the chiles with your queso mix, arrange them in a baking pan and cook them for around 20-30 minutes until cheese is partially melted.

Get your tortillas hot and ready and serve the chiles on top of the rice, and pour some of that tomato salsa on top! Add more cream and cheese if you want to.

Enjoy!