Vegetarian Chiles Rellenos

Prep: 45 min | Total: 1 hr 5 min | Yield: 10 servings

Ingredients

• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup water
• 2 pounds red potatoes (about 6), finely chopped
• 8 carrots, finely chopped
• 2 small zucchini, finely chopped
• 1 (8 ounce) can tomato sauce
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground cumin
• 10 small roasted poblano chiles, peeled, deveined*
• 1 (8 ounce) package Kraft Shredded Mozzarella Cheese

Instructions

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet on medium-high heat. Add onions; cook for 5 minutes or until crisp-tender, stirring frequently.
3. Stir in garlic; cook for 1 minute.
4. Add water, potatoes and carrots; cover. Cook for 10 minutes.
5. Stir in zucchini. Cook, covered, for 5 minutes or until all vegetables are tender.
6. Stir in tomato sauce and seasonings; simmer 3 minutes.
7. Spoon into chiles; place in shallow baking dish. Cover.
8. Bake for 20 minutes.
9. Top with cheese; bake; uncovered, 5 minutes or until melted.

Notes

* How to roast poblano chiles: Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand for 10 minutes. Remove peppers from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each pepper. Remove small cluster of seeds attached to base; then discard. Stuff peppers as directed.

Make ahead: Stuff chiles as directed. (Do not bake.) Refrigerate up to 24 hours. When ready to serve, bake, covered, 30 minutes or until heated through. Top with cheese; continue as directed.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company