Chile Relleno is a popular Mexican dish, translated it means “stuffed chile.” Traditionally, chile relleno is a dish that is stuffed with cheese, battered and then deep-fried. I thought with a few changes, I could make this dish healthier and just as tasty.
- 4 poblano chilies (can substitute ancho or anaheim chilies)
- 1-2 Tbsp olive oil
- 1 onion (diced)
- 2 yellow crookneck squash (diced)
- 2 ears of corn (cut corn of the cob)
- 2 zucchini (diced)
- ½ cup shredded monterey jack cheese (or any cheese you like)
- salt and pepper
- Preheat oven to 375 degrees.
- Cook chilies on a gas-stove top or on a grill pan. Turn peppers frequently, blacken evenly without burning thought or overcooking. Once peppers are blackened and blistered, place in a sealed glass bowl (use a lid or plastic wrap) and let sit for 20 to 30 minutes.
- Meanwhile, in a large skillet over medium heat add olive oil and diced onion. Cook for several minutes.
- Add squash, corn and zucchini to skillet and sauté for 5-7 minutes. Stir frequently.
- Peel the blackened skin off the peppers. Then cut a slit down the side of the pepper starting close to the stem down to the tip. Carefully, remove the seeds and veins as to not tear the pepper.
- Carefully, stuff each pepper with ¼ of sautéed vegetables per pepper.
- Place stuffed peppers in a baking dish and top with cheese.
- Bake 10 to 15 minutes to melt the cheese.
- Remove from oven and serve immediately.