Chilis Rellenos

Recipe Thumbnail
Serving: Makes 25 Stuffed Peppers

Featured in the Living Well Eating Smart newsletter issue #86 (November 14th, to January 8th, 2020).

Recipe and image from Avocados From Mexico. Check out more avocado-inspired recipes at their website.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

4. Cover baking sheet with parchment paper or aluminum foil.

5. Divide water between 2 saucepans and bring to a boil.

6. While wearing food-grade gloves, cut jalapeños in half vertically; remove seeds and membranes.

7. Add jalapeños to water for 1 minute, or until water returns to a boil. Remove jalapeños from water and immediately rinse with cold water to stop cooking.

8. Place jalapeños into the second pan of boiling water for 1 minute. Again, immediately rinse with cold water to stop cooking.

9. In a skillet, heat oil and sauté onion and garlic over medium-high heat until soft, approximately 2 to 3 minutes. Remove from heat.

10. In a bowl, mix cheeses, tomato, cilantro, lemon juice, lemon zest, cumin, paprika and half of the breadcrumbs with onion and garlic mixture. Season with salt and pepper to taste.

11. Fill each jalapeño evenly with mixture and place on baking sheet. Cover with remaining breadcrumbs. Cook in preheated oven for 20 minutes.

12. Meanwhile, add cream ingredients to a blender and blend well, adding more oil if necessary.

13. Serve stuffed jalapeños with avocado cream on the side for dipping.

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Nutrition Facts

Nutrition Facts Per Pepper:

Calories 77
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 25 mg
Sodium 95 mg
Carbohydrates 9 g
Fiber 1 g
Protein 1 g