Ingredients
- Chiles Rellenos:
- 12 ea. small mild jalapeños
- 2 ea. cloves garlic, finely chopped
- 1/2 c. breadcrumbs, dry coarse
- 1/2 c. cream cheese, softened
- 1/2 ea. red onion, finely chopped
- 1/4 c. cheddar cheese, shredded
- 2 T. sun-dried tomato, finely chopped and drained
- 1 T. fresh cilantro, chopped
- 1 T. olive oil
- 2 t. lemon juice
- 1 t. lemon zest
- 1/4 t. cumin
- Pinch smoked paprika
- Cream:
- 2 ea. Avocados From Mexico
- 1/2 c. sweet and sour sauce
- 3 T. olive oil
- 2 T. lemon juice
- 2 T. cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cover a tray for baking with baking paper or foil.
- Bring 2 cups of to a boil in 2 different saucepans.
- Cut the chiles in half vertically; it is recommended to use gloves. Remove seeds and membranes.
- Add the chiles into water for 1 minute, or until the water is back to a boil. Remove from the water, rinse with cold water. Then place them in another pot of boiling water for 1 minute and rinse with cold water.
- In a skillet, heat the oil and cook the onion and garlic over medium-high heat until they are soft, approximately 2-3 minutes. Remove from heat.
- In a bowl, mix the cheeses, tomatoes, cilantro, cream, lemon peel, paprika, cumin, half of bread crumbs, onion and garlic mixture. Season with salt and pepper to taste.
- Fill each chile evenly with the mixture and place them on the baking pan. Cover with the remaining bread crumbs. Cook in the oven for 20 minutes.
- For the cream add the ingredients in a blender and blend. Add more oil if necessary.
- Serve stuffed chiles with avocado cream.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
