Sunday, August 19, 2012


These are not your typical Mexican battered, deep fried and delicious chile rellenos. These are your non-greasy, healthy, and even better tasting chile rellenos.

I love making chile rellenos this way. Start with fresh poblano chiles (sometimes called pasilla in stores but if they are a deep green and wide in the middle they are poblanos).

Char them on a grill or gas flame and put them in a plastic or paper bag to steam. After about 20 minutes peel the skin off, cut the stem off and pull out the seeds and pith. I stuff them with a slice of jack cheese and put them in the fridge until lunch or dinner. When you are ready to eat just microwave them for about a minute (until the cheese melts) and serve. I love them this way, especially this time of the year when poblanos are growing in my garden and the Farmer's Market is overflowing with fresh peppers. You really get to taste what a chili should taste like. When I want to make these a little less rustic, I serve them with a Red Chili Sauce and a Avocado Cilantro Cream Sauce. Put your sauces in squeeze bottles and get artistic with your designs.


Grill whole poblano peppers over a gas burner or grill until skins are charred. Immediately put them in a plastic or paper bag and close for about 20 minutes. Peel the skin off, remove the stem, seeds, and pith. Stuff each chili with a slice of jack cheese. Heat in oven at 350~ or until cheese has melted, or microwave for a minute until cheese melts.

Arrange on a plate and garnish with Red Chili Sauce, Avocado Cilantro Cream Sauce, and some chopped cilantro on top.


2 red bell peppers, seeds and membranes removed, chopped
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
1-2 red chilis, chopped
1/4 cup chopped fresh cilantro
1/4 cup chicken broth
Fresh lime juice (to taste)
Salt (to taste)

Combine all ingredients except lime juice and salt in a medium sauce pan over high heat. Bring to a boil. Lower heat and simmer for 15 minutes. Pour into a blender and puree until smooth. Strain through a fine sieve and season with lime juice and salt. Pour into a plastic squirt bottle.


1/2 avocado
1 small bunch fresh cilantro, chopped
1 clove garlic, peeled and chopped
1 serrano chili, chopped
1 cup sour cream
2 TBSP. chicken broth
Fresh lime juice to taste (about 1/2 lime)

Blend cilantro, garlic, and serrano in a blender until smooth. Do not use a food processor.

Remove from blender, season with salt and lime juice. Pour into a plastic squeeze bottle.

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