Baked Chile Rellenos with Smoky Tomato Sauce

Wow! I can handle some temperature, but holy mole these babies were HOT!!!!! That might have something to do with the fact that I decided to get "hot" roasted chilies from the Landavazo Chile Connection. We are so use to everyone telling us things are "hot" and when in fact, they are not even close to lighting our mouths on fire...but they were not lying this time.

I found a great healthy recipe in the Vegetarian Times that sounded to good to pass up. Plus, I needed to get rid of another dozen tomatoes....

Baked Chilies Rellenos with Smoly Tomato Sauce


6 large poblano chiles (roasted and peeled)
2 tsp. olive oil
1/2 medium onion; chopped (1 cup)
1 medium zucchini; chopped (1 cup)
1/2 C. fresh or frozen corn kernels
1 C. shredded Monterey Jack cheese
1 large egg
1 cup panko breadcrumbs (I used whole wheat)
1/4 c. chopped cilantro
1 lime, cut into 6 wedges
sour cream or plain yogurt


Sauce
2 tsp. olive oil
1/2 medium onion; chopped
2 tsp. chili powder
1 tsp. ground cumin
1 28 oz. can whole tomatoes (I used about 10 fresh tomatoes instead...boiled and peeled)
1 can chipotle chile in adobo sauce; drained


Preheat oven to 425 degrees. Heat oil in skillet over medium heat. Add onion and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 more minutes. Transfer to bowl and stir in cheese.


Cut 3-inch slit in each chile, and remove seeds with spoon. Stuff each chile with 1/2 C. zucchini mixture and secure close with toothpick if needed.


Whisk egg with 1/2 C. water in bowl. Spread breadcrumbs on plate. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15-25 minutes, or until golden brown.


To make sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula. Transfer to blender, add chipotle chile, and blend on low speed until sauce is smooth. Serve with Chiles Rellenos, cilantro, lime wedges, and sour cream.


We also added some Spanish Rice.


This recipe was one of the best I've made in awhile!