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. Here, they’re stuffed with ground chorizo, fresh corn, scallions, cilantro and Mexican cheeses. The chunky cherry tomato and avocado salsa on top adds color and shows off some of summer’s best produce at its peak. Assemble your casserole dish in advance and then pop it in the oven when you’re ready to eat.
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.