Roasted Chile Relleno with Avocado-Chipotle Sauce

Name: Roasted Chile Relleno with Avocado-Chipotle Sauce
Ingredients: 1 large poblano pepper; 2 teaspoons extra-virgin olive oil; 1/2 teaspoon ground ancho chile; 1 medium shallot lobe, thinly sliced; 1 clove garlic, thinly sliced; 4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced; 1 plum or other small tomato, cored, seeded, and chopped; 1/4 cup cooked black beans, preferably homemade (page 47), rinsed and drained; 1/4 cup cooked brown or white rice or farro (see page 143); 1 ounce Monterey Jack cheese, cut into small chunks or grated; Kosher or sea salt; 1/2 avocado, pitted; 2 tablespoons low-fat yogurt; 1/4 teaspoon adobo sauce (from a can of chipotle in adobo); Juice of 1/2 lime; 2 to 3 tablespoons water; 1 tablespoon roasted shelled pumpkin seeds (pepitas)

December 14, 2011

For the longest time, chile relleno was my favorite dish, and, really, what’s not to like? A cheese-stuffed poblano pepper, battered and fried, with a spicy sauce? Bring it on, right? Making it at home was a different story: Dipping that delicate pepper in the batter without the stuffing falling out was, well, beyond me. This version may seem involved, but believe me, compared to the traditional version, it’s positively streamlined. I like an almost burrito-like filling, with starchy rice or farro included, but there’s no egg binder, no batter, no oil to heat up (and splatter everywhere). It’s oven-roasted and vegetarian, but spicy and cheesy all the same. Eat with a small salad if you like.

Cooks' Note

To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375˚F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Recipe notes

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