Oven Baked Chili Rellenos

(2 votes)

8 anaheim or poblano peppers
2 medium japanese eggplants, diced
1 tablespoon chopped garlic
2 cups cooked aromatic brown rice
2 ears fresh corn, kernels removed from cob
1 medium yellow onion, diced
2 medium roma tomatoes, medium diced
1 cup white cheddar, jack mixed, grated cheese
1/2 cup raisins
1 tablespoon fresh thyme
1 tablespoon oregano
1 tablespoon basil
1 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon cumin
1 teaspoon chili
Tomatillo Sauce
1 pound tomatillo, quartered
1 medium yellow onion, diced
1 cup water 1/4 cup rice vinegar
2 limes (juice only)
1 red bell pepper
1 green onion, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil

1. Broil peppers until skins are charred. Remove from oven, place in plastic bags and seal. When cool, remove and peel off skin. With Anaheim or poblano peppers, split from stem half way down and remove seeds. With bell peppers, cut off top, remove seeds. With bell peppers, cut off top, remove seeds, and level bottom..

2. Sauté diced eggplants with chopped garlic.

3. Toss all ingredients listed under Filling and pack firmly into peppers.

4. Bake peppers at 350 for 20 minutes.

5. Place tomatillos and yellow onion in a saucepan and cook over medium heat. Add water, rice vinegar, and lime juice. Simmer for 10 minutes.

6. Remove from heat and blend half of the mixture. Toss blended mixture together with first half and add red bell pepper, green onion, oregano, basil, salt, and pepper to taste.

7. Ladle sauce over baked peppers.

Makes 4 servings.


This recipe rocks! Slightly time consuming, yes, but, oh, the results! Sooooo good. Didn't change a thing and it was perfect! Yum!
Tilda, San Diego, CA

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