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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Adjust oven rack to its topmost position and set oven to broil. | 2. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins. | 3. Preheat oven to bake at 350 degrees F (175 degrees C). | 4. Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat. | 5. To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper lengthwise	10	halved		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
cotija cheese	12	ounces		1245.1097	13.5057	68.0388	102.0582

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.