We all know the indulgent version of chile rellenos, filled with gooey cheese or picadillo, deep fried in a delicious egg batter. But all chile relleno really means is “stuffed chile” and if you don’t feel up to deep frying, you can stuff the roasted chiles with just about anything good.
You’re going to ask me for the recipe but there really wasn’t one. I took Rio Zapes, cooked potatoes and some grated mozzarella and stuffed them into plain, roasted Poblano peppers and baked them for about 20 minutes at 350F. I added a dollop of yogurt but this wasn’t really necessary.
This chile isn’t likely to win any beauty contests but you can make them mostly in advance and stuff them with leftovers like beans, potatoes, wild rice, brown rice, meat or even salad if you’re brave.
I cook for one so this is perfect for leftover beans and home fries. I have printed it out. Thanks.