Chiles Rellenos with Tomato-and-Avocado Salsa

Chiles Rellenos with Tomato-and-Avocado Salsa
Photo by Anson Smart


  • 6 ounce(s) Monterey Jack cheese
  • 6 medium poblano peppers
  • 1 tablespoon(s) vegetable oil
  • Salt
  • 1 Hass avocado
  • 1 small jalapeño
  • 0.5 small onion
  • + 9 more ingredients
    • 1 small garlic clove
    • 2 tablespoon(s) chopped cilantro
    • 0.5 small jalapeño
    • 2 tablespoon(s) freshly squeezed lime juice
    • Salt and freshly ground pepper
    • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
    • 2 tablespoon(s) chopped cilantro
    • 1.5 cup(s) grape tomatoes
    • 0.25 cup(s) finely chopped onion

Make the Chiles Rellenos: Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. Using a small, sharp knife, make a small lengthwise slit in e...

View full recipe at Food & Wine


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