Lunch

Chiles Rellenos Braise with Charred Tomato Sauce & Melted Oaxaca

Name: Chiles Rellenos Braise with Charred Tomato Sauce & Melted Oaxaca
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 4 poblano peppers; 6 oz Oaxaca cheese (or mozzarella), torn into chunks; ½ cup roasted corn kernels; 1 lb Roma tomatoes; 3 cloves garlic, peeled; ½ small white onion; 3 tbsp butter; 8–10 fresh sage leaves; 1 tsp cumin seed; 2 tbsp neutral oil; kosher salt & black pepper; ¼ cup crema for serving; cilantro sprigs for garnish

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.

767calper 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