Directions:
- Adjust oven rack to its topmost position and set oven to broil.
- Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins.
- Preheat oven to bake at 350 degrees F (175 degrees C).
- Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat.
- To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.82 Kcal (1737 kJ) | ||
| Calories from fat | 309.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.39g | 53% | |
|---|---|---|---|
| Cholesterol | 102.48mg | 34% | |
| Sodium | 1634.41mg | 68% | |
| Potassium | 26.25mg | 1% | |
| Total Carbs | 4.12g | 1% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 23.98g | 48% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.9mg | 28% | |
| Calcium | 514mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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