Chiles Rellenos with Chipotle Red Sauce

There aren’t many ingredients in chiles rellenos, but the preparation takes a little time and effort—both worth it. A simple filling of soft, gooey cheese and an easy but rich red sauce make this dish flavorful and satisfying.

If you’re not used to blistering the skin of chiles in order to remove it, there are step-by-step instructions and photos below. It’s not difficult, and the key is simply to give the charred chiles time to “steam” in a closed bag in order to loosen the skin and make it even easier to peel.

Not all chiles rellenos recipes call for beating the egg whites before combining them with the yolks to form a batter—but that’s the authentic way to do it. And it really makes a difference in how the batter adheres to the chiles and turns that wonderful golden brown when fried. The addition of a little flour to the yolks makes the mixture fairly stiff, but once stirred into the whipped whites, it all comes together as a rich, creamy batter.

If you like a variety of stuffed peppers, check out Chorizo-Stuffed Peppers with Red and Green Sauces, Beef-and-Cheese-Stuffed Peppers with Tomatillo Salsa, and Beef-and-Rice-Stuffed Peppers with Chile-Cheese Sauce.  

Serves 4

Ingredients

For the Sauce

• 1 tbsp olive oil
• 1/2 small white onion, chopped
• 2 garlic cloves, chopped
• 2 chipotle peppers in adobo sauce, chopped
• 1 habanero chile, seeded and chopped (optional)
• 1 cup fresh tomato sauce (or good-quality canned)
• 1 tbsp adobo sauce
• 1/2 tsp ground cumin
• 1/2 tsp chile powder
• sea salt
• 1/2 cup vegetable broth

For the Chiles Rellenos

• 4 medium poblano (or anaheim) chiles
• 6 oz monterey jack cheese or queso fresco, cut into 8 slices (about the length of the chiles)
• 2/3 cup all-purpose flour, plus 1 tbsp
• 2 large eggs, separated
• sea salt
• canola or peanut oil, for frying
• 2 cups cooked white rice, for serving
• chopped cilantro leaves, for garnish

Poblano Chiles 

Sliced Cheese for the Poblanos

Preparation

For the Sauce

1. Heat a saucepan over medium heat and add the oil. Add the onion, garlic, chipotle peppers, and habanero (if using) and cook, stirring frequently, until beginning to soften, 3 minutes.
2. Add the tomato sauce, adobo sauce, cumin, and chile powder and season with salt. Bring to a light simmer and cook 5 minutes.

Onion Mixture Beginning to Cook

Remaining Ingredients Added

1. Remove from the heat and let cool 10 minutes. Pour the mixture into a food processor and puree. Add the broth in a stream and process until the mixture is a thin sauce.
2. Return the sauce to the saucepan and keep warm over very low heat. (Or, cool completely and remove to a sealable container. Refrigerate overnight and re-warm before proceeding.)

Pureed Tomato-Chipotle Mixture

Chipotle Red Sauce

For the Chiles Rellenos

1. If you have a gas range, place the poblano chiles on burners directly over the flame until blackened and blistered, about 8 minutes, turning often to char all sides (for electric ranges, place under a broiler, turning to char all sides).

Chiles Beginning to Char 

Charred Chiles

1. Place the poblanos in a paper bag for 15 minutes to steam and loosen the skin.
2. Remove the chiles from the bag and use a paring knife to gently scrape off the skin. (It’s okay if a few flecks remain.)
3. Carefully cut a slit along 1 side of each chile, from the stem to almost the tip, and cut away as much of the seed pod at the top as possible, while leaving the stem intact. Wipe out any loose seeds as well.

Gently Scrape the Blistered Skin 

Make a Slit in the Chile 

Remove Seed Pod and Loose Seeds

1. Divide the cheese, placing 2 slices each in the cavities of the chiles. (Don’t over-stuff—be sure the chiles will close over the filling.)
2. Spread 2/3 cup of flour in a large baking dish. Gently roll each filled chile in the flour, coating evenly and keeping the seam together. 

Floured, Stuffed Poblanos

1. Beat the egg whites in a bowl with a hand-mixer until stiff peaks form, 7-8 minutes.
2. In another bowl, whisk the yolks with 1 tablespoon of flour and salt. Stir the yolk mixture into the whites, combining thoroughly to form a light batter.

Whipped Egg Whites

Yolk Mixture Stirred In

1. Pour oil to a depth of about 1/3 inch in a large frying pan and heat until hot enough to sizzle a small drop of batter as soon as it hits the oil (about 365° F).
2. Turn each floured chile in the batter, coating evenly. Place the chiles in the hot oil and fry until golden, 3-4 minutes per side. Remove and drain on paper towels.

Chiles Rellenos Beginning to Cook

Cooked Chiles Rellenos

To serve, divide the rice among 4 plates and place a chile relleno on top of each. Spoon sauce over all and garnish with cilantro leaves. Serve right away.

Roasted Petite Potatoes with Rosemary-Garlic Butter

Petite potatoes are very small—about 1 inch or less in diameter—and they’re becoming more readily available in supermarkets with good produce sections. Sometimes called “pearls,” these beautiful, colorful spuds come in purple, red, and yellow (or white) and have very concentrated potato flavor.

Petite Potatoes

Petite potatoes are great for roasting, needing only simple seasoning and about 30 minutes to become crispy golden outside and creamy tender inside. In this recipe, I finished them with a garlicky, herbal butter sauce to add a little extra rich flavor. And what potato doesn’t love butter?

This simple, easy side dish is as delicious as it is pretty. And it’s as comfortable for an everyday dinner as it is for a special holiday feast.

Serves 4

Ingredients

• 14 oz petite purple, red, and yellow (or white) potatoes, halved
• olive oil, for drizzling and brushing
• sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter
• 2 small garlic cloves, finely chopped
• 1 1/2 tbsp chopped fresh rosemary

Dish Ingredients

Preparation

1. Preheat the oven to 400° F.
2. Place the potatoes in a bowl and drizzle generously with olive oil. Season with salt and pepper and toss to coat.
3. Heat a cast-iron skillet over medium-high heat. Brush with olive oil and pour the potatoes into the skillet. Sear, stirring frequently, 8 minutes.

Seasoned Potatoes  

Potatoes Ready to Roast

1. Transfer the skillet to the oven and roast until the potatoes are tender and golden brown, 15-17 minutes, stirring 2-3 times.
2. Meanwhile, heat a small skillet or saucepan over medium heat and add the butter. When the butter bubbles, add the garlic and season with salt and pepper. Cook, stirring frequently, 3 minutes.
3. Remove from the heat and stir in the rosemary.

To serve, remove the potatoes from the oven and stir the rosemary-garlic butter into the skillet. Pour into a serving bowl and serve hot.

Roasted Petite Potatoes with Rosemary-Garlic Butter

Ground Turkey Sloppy Joes

Sloppy joes aren’t just for kids. Sure, these grownup sandwiches may get a little messy, but making them with lean ground turkey helps keep them light and guilt-free. Spicy jalapeno and fruity tomato puree provide rich, chili flavor with a bit of heat for a casual, fun, grownup dinner.

Make a double batch of sauce and serve it on slider buns for tasty tailgate or party food!

Serves 4

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 garlic clove, finely chopped
• 1 jalapeno, finely chopped
• 1 lb ground turkey (thigh or breast meat)
• 2 tsp chile powder
• 1 tsp ground cumin
• sea salt
• freshly ground black pepper
• 1 cup canned tomato puree
• 1 tsp dried oregano
• 4 kaiser rolls or large sandwich buns, lightly toasted
• red onion and dill pickle slices, for serving

Preparation

1. Heat a large skillet over medium heat and add the olive oil. Add the onion, garlic, and jalapeno and cook, stirring frequently, 3 minutes.
2. Add the ground turkey, chile powder, and cumin and season with salt and pepper. Cook, crumbling the meat, until just cooked through, 5-6 minutes.

Onions, Garlic, and Chile 

Cooked Turkey Mixture

1. Add the tomato puree and oregano and re-season with salt, if desired. Bring to a simmer, then reduce the heat to low and cook until thickened, about 10 minutes.

Tomato Puree Added

Cooked Sloppy Joe Mixture

To serve, divide the sloppy joe mixture on the bottoms of the rolls and top with red onion and pickle slices. Close the sandwiches and serve hot.

Ground Turkey Sloppy Joes

Acorn Squash with Baked Eggs

Acorn squash baked with a little seasoning and a smear of butter is a warm, welcoming autumn treat on the dinner table. All by itself. But sometimes these tasty, colorful gourds just beg to be filled with something. Why not eggs?

Here, the squash halves make perfect little bowls to hold rich, sunny-side-up eggs—sitting on a creamy base of sweet mascarpone cheese. A bit of scallion and bell pepper round out the flavors with a savory balance.

Enjoy this dish for a hearty brunch, or serve mixed salad greens alongside for a satisfying dinner.

Serves 2

Ingredients

• 1 medium acorn squash, cut in half through the stem end
• unsalted butter, for buttering pan and squash, plus 2 tsp
• sea salt
• freshly ground black pepper
• 2 scallions, white and green parts chopped separately
• 1/2 cup finely chopped green bell pepper
• 1/4 cup mascarpone cheese (or cream cheese)
• 2 large eggs

Eggs and Acorn Squas

Preparation

1. Preheat the oven to 400° F and line a shallow baking pan with aluminum foil.
2. Scoop the seeds and fibrous strings from the cavities of the squash halves, scraping the flesh as needed to leave a clean, smooth surface.

Halved Squash

Cleaned Cavities

1. Turn the squash cut-side down on a work surface and cut off a thin slice of the rounded bottoms to create a flat edge. (This will keep the squash from rolling over when turned cut-side up.)

Slice a Piece off the Bottom of the Squash

1. Rub the foil-lined pan with butter and rub additional butter on the cut sides of the squash. Season the cavities with salt and pepper and place cut-side down on the pan. Bake until just beginning to soften, 25-30 minutes, depending on size.

Buttered, Seasoned Squash 

Squash Ready to Bake

1. Remove the pan from the oven and turn the squash halves cut-side up.

Squash after Turning

1. Meanwhile, heat a small saucepan or skillet over medium heat and add 2 teaspoons of butter, swirling to coat. Add the white parts of the scallions and green bell pepper and season with salt and pepper. Sauté 3-4 minutes. Remove from the heat.

Cooked Peppers and Scallions

1. Divide the scallion mixture in the cavity of each squash half. Divide the mascarpone on top of the scallion mixture, smoothing with the back of a spoon. (The cheese will begin to melt.) 
2. Break an egg into each cavity on top of the cheese. Bake until the squash is tender and the white parts of the eggs are set, about 20 minutes.

Vegetable and Cheese Layer 

Eggs in Squash Ready to Bake

To serve, sprinkle the eggs with salt and pepper. Place 1 squash half on each of two plates and garnish with the green parts of the scallions.