Name: Baked Chili Rellenos
Yield: 4
Ingredients: 15 oz crushed tomatoes; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; ¼ cup fresh cilantro; 2 tsp sugar; 1 pinch cinnamon; 1 pinch ground cloves; 1 tbsp crushed garlic; 1 cup water; 4 poblano peppers; ½ cup coarse cornmeal; 1 cup frozen corn; 1 cup cheddar cheese; 1 cup mozzarella cheese; 4 eggs

AuthorMelanie

Rather than battered and fried, this version is baked with a runny egg on top.

[cooked-sharing]

Yields4 Servings

Sauce

15 oz crushed tomatoes

2 tsp ground cumin

2 tsp chili powder

1 tsp smoked paprika

1 tsp kosher salt

¼ cup fresh cilantro

2 tsp sugar

1 pinch cinnamon

1 pinch ground cloves

1 tbsp crushed garlic

1 cup water

Other Ingredients

4 poblano peppers

½ cup coarse cornmeal

1 cup frozen corn

1 cup cheddar cheese

1 cup mozzarella cheese

4 eggs

Roast the Peppers

Roast the peppers whole using the broiler or hot oven until charred. Place hot peppers in a bowl and cover with plastic wrap until cool enough to handle.

Leaving the stem intact, remove the skin from the peppers and slit one side to remove seeds and rinse. Set aside.

Make the Sauce

Blend all sauce ingredients until smooth and place in a sauce pan. Reduce by half over medium heat.

Assemble and Bake

Preheat oven to 400 degrees.

Arrange roasted peppers in a casserole dish. Sprinkle 2 tablespoons of cornmeal in each pepper. Divide corn evenly between the peppers. Evenly distribute sauce and cheeses over the peppers.

Bake for 20-25 minutes or until bubbly and starting to brown.

Remove from oven and make an indentation in each pepper with a spoon. Crack an egg into each indentation. Bake for an additional 15-25 minutes or until eggs are just set.

Allow to cool for at least 10 minutes before serving.

CategorySide Dish

Ingredients