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Chiles Rellenos Divorciados

Recipe photo courtesy of Lennart Weibull

Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The chiles rellenos are called divorciados because of the separated salsas served alongside: a red one made from roasted tomatoes, and a tangier green one from tomatillos.

Source: Martha Stewart Living, October 2018
Total Time Prep Servings



Cook's Notes

If you don't have a gas stove, place the peppers on a rimmed baking sheet and char them under the broiler, turning a few times until blackened all over. The salsas can be made up to 1 week ahead and refrigerated in an airtight container; bring to room temperature before serving.

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