Dinner

Chiles Rellenos with Oaxaca Cheese, Charred Tomato Broth & Crispy Sage Oil

Name: Chiles Rellenos with Oaxaca Cheese, Charred Tomato Broth & Crispy Sage Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 large poblano peppers; 5 oz Oaxaca cheese (or fresh mozzarella), cut into 2 thick pieces; 1 lb heirloom tomatoes (or Roma), cored and halved; 3 cloves garlic, crushed; ½ cup chicken stock; 1 bay leaf; ½ tsp cumin seed, toasted; 3 tbsp extra-virgin olive oil, divided; 8 fresh sage leaves; 2 tbsp unsalted butter; 1 tsp apple cider vinegar; salt and white pepper to taste; pinch of dried chile de árbol (optional, for heat)

A poblano pepper—charred, peeled, stuffed with a single pocket of creamy Oaxaca cheese—rests in a pooled charred-tomato broth that tastes of deep, slow-cooked fruit and chile heat. A drizzle of sage oil (made from frying crispy sage leaves in brown butter) finishes the dish. This is the intermediate cook's chile relleno: technique visible but not fussy, flavor authentic and restrained.

607calper serving 21gprotein 22gcarbs 50gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this