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Roasted Chile Relleno with Avocado-Chipotle Sauce

Roasted Chile Relleno with Avocado-Chipotle Sauce Recipe

  • 1 large poblano pepper
  • 2 teaspoons extra virgin olive oil
  • ½ 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
  • ¼ cup cooked black beans, preferably homemade, rinsed and drained
  • ¼ cup cooked brown or white rice or farro (see Notes)
  • 1 ounce Monterey Jack cheese, cut into small chunks or grated
  • Kosher or sea salt
  • ½ avocado, pitted
  • 2 tablespoons low-fat yogurt
  • ¼ teaspoon adobo sauce (from a can of chipotle in adobo)
  • Juice of ½ lime
  • 2 to 3 tablespoons water
  • 1 tablespoon roasted shelled pumpkin seeds (pepitas) (see Notes)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 618kcal (31%)
Total Fat 38g (58%)
Saturated Fat 10g (50%)
Cholesterol 27mg (9%)
Total Carbohydrate 55g
Dietary Fiber 18g
Sugars 11g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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