Chile rellenos from restaurants are almost always battered in egg and deep fried. Gina Homolka of Skinnytaste, however, has figured out a way to lighten up the comforting dish without sacrificing any of the flavor. This dish is smokey, cheesy, and mildly spicy. Most importantly, they are easy enough to make on a weeknight.
Because poblano peppers have thicker skins than bell peppers, they are first roasted. The benefit is twofold — it allows you to remove the skin and also lends a really nice, smokey flavor to the peppers. Serve them with rice and re-fried beans, a few slices of avocado, or to keep it low-carb and serve them with a side of cauliflower rice. You can easily double or triple the recipe. The leftovers freeze and reheat well.
1 stuffed poblano with 1/4 cup sauce
For the full recipe, click here.