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Chiles Rellenos

Poblano peppers are readily available in the West and Southwest. Elsewhere, look for them in specialty-food stores and Latin groceries.

  • Servings: 6
Chiles Rellenos

Source: Martha Stewart Living, October 1995

Ingredients

  • 2 teaspoons canola oil
  • 3/4 cup minced yellow onion
  • 1 teaspoon minced garlic
  • 1 cup long-grain brown rice
  • 1 1/2 tablespoons chili powder, or less to taste
  • 2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 teaspoon salt
  • 1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
  • 1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 6 medium (about 1 pound) fresh poblano peppers
  • 1 tablespoon coarsely chopped cilantro

Directions

  1. To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.

  2. Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.

  3. To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.

  4. Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.

  5. Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.

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