Recipe by THREEMILECHILD
"A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists."
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sweet onion, chopped
1 (14.5 ounce) can
shredded Monterey Jack cheese
I havne't tries this actual recipe yet, but I thought I'd inject a warning! It says this isn't hot without adding more peppers, but my experience with poblanos is that sometimes they are very mild, and sometimes I've had them and I can't eat them because they are so hot! So, be careful! Also, removing the seeds and membranes reduces the heat. But, as I said, these peppers are unpredictable!
Easy to put together and the sauce was absolutely excellent. Overall, it was good, but I think the potatoes gave it a bit more of an Italian-type stuffed peppers taste, though I did use poblanos.
The flavor of this dish was amazing - my husband just loved it. But, as the other reviewer said - some poblanos are very hot, as mine were. Also, it wasn't clear in the directions, the peppers can be microwaved uncovered.
I was skeptical of what the sauce would taste like, but based on another positive review, I decided to try it anyway. It wasn't terrible, but it was definitely not something I'll ever repeat--very lacking in flavor (just imagine what pureed tomatoes and peanut butter would taste like....blah, the additional seasonings help but can't rescue it entirely).We ended up using some salsa instead. I'll have to figure out something else I can mix the sauce into--like enchiladas or something.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chile Rellenos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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