Lunch
Chiles Rellenos Braise with Charred Tomato Sauce & Melted Oaxaca
Two charred poblano peppers, skin blistered and peeled, cradle a molten center of stretched Oaxaca cheese and roasted corn. They braise gently in a silky charred-tomato sauce enriched with aromatics and a whisper of cumin, finished with crispy sage brown butter.
767cal per serving
25gprotein
34gcarbs
62gfat
15min prep 28min 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
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