These chile rellenos get their name because they’re roasted and stuffed before baking in a smoky tomato sauce. No breading, no frying. The result is a lightened-up spin on one of our favorite Mexican dishes where the chiles really get to shine.
“Naked” Chile Rellenos with Cherry Tomato-Avocado Salsa
Filed Under: Avocado, Featured Recipe, Recipe, Tomatoes, What's Cooking