Original Menu Chiles Rellenos de San Joaquin

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Chiles Rellenos de San Joaquin

"This is my version of a chiles rellenos potluck recipe a pal defined to me--to date absolutely everyone loves it. It can take some time to make, however it's well worth it! Cotija cheese is a salty, difficult cheese available in the Hispanic section of many grocery shops. It is much like feta which will be used as an alternative on this recipe. But cotija is getting less difficult to discover and makes this recipe greater authentic!"

Ingredients :

10 poblano peppers, halved lengthwise, stems and seeds removed
1 teaspoon olive oil
1 small onion, thinly sliced
1 cup diced fresh tomatoes
half of teaspoon ground cumin
2 tablespoons sour cream
12 oz cotija cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H20M

Adjust oven rack to its topmost role and set oven to broil.
Place chiles pores and skin side up on a baking sheet, and broil till skins blister, approximately 5 mins. Be careful no longer to allow them to burn. Remove chiles from the oven and place in a tumbler bowl. Cover with plastic wrap and let chiles steam till cool. Remove and discard the skins.
Preheat oven to bake at 350 stages F (a hundred seventy five ranges C).
Heat olive oil in a small skillet over medium warmth. Stir in sliced onions, and cook till smooth, approximately 5 mins. Add the tomatoes and prepare dinner till onions and tomatoes achieve a sauce-like consistency, about 15 mins. Stir occasionally. Season with cumin, stir briefly, then stir within the bitter cream; eliminate from heat.
To gather the chiles rellenos: Slice cheese into 20 lengthy rectangles (or sticks) 1/four-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile 1/2. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any more cheese on pinnacle of the sauce. Bake for 30 to 40 mins until the sauce is bubbly.

Notes :

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