This is a sponsored post by Hunt’s® tomatoes. All opinions are my own. Thank you for supporting the brands I love that make this blog possible.
All my life we’ve celebrated Christmas on December 24. Noche Buena, or Christmas Eve is a very eventful day. Everyone gathers and waits all day for the clock to strike midnight. Like in most Latin families, the majority of the waiting period is spent eating and drinking.
Everyone is asked to contribute a dish or beverage for this grand feast as we wait for the sun to set. Once evening sets, the Christmas tree is lit. Loud music and various cooking aromas fill the air. The music is not necessarily Christmas music and the cooking aromas range from bread baking in the oven to a giant pot of pozole boiling on the stove.
Every year, someone contributes chiles rellenos. It’s my turn this time and I’ve been spending time in the kitchen developing a recipe that everyone will love. Many of my family members are vegetarian so I decided to make my panela stuffed chiles rellenos. They are baked and stuffed with a cheese lower in fat, topped with a delicious tomato sauce that is also textured with plump white corn kernels.
The recipe is very simple and a better-for-you version of the typical chiles rellenos recipe. The star of this dish is the simple tomato sauce made with white onion, garlic, fresh oregano and white corn.
This quick but mouthwatering tomato sauce is made with Hunt’s® tomatoes. I chose Hunt’s® tomatoes because it is a staple in my pantry. Also, Hunt’s uses steam from simple hot water to peel its tomatoes, while some other companies peel with chemicals like *lye.
Hunt’s uses a process called FlashSteam from simple hot water to peel all its diced, whole and stewed tomatoes. So no chemical by-products get put back into the earth.
This holiday season. Create something flavorful and better for the entire family. Of course, never skimp on flavor and use Hunt’s in your favorite holiday dishes.
For more information visit Hunts.com. Get more recipe ideas and cooking tips by following along on Facebook and Twitter using the hashtag #HuntsAtHome.
- 6 Poblano peppers, rinsed
- 2 tablespoons greapeseed oil, divided
- 1 cup white onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 can Hunt’s ORIGINAL Diced Tomatoes, undrained
- 1 tablespoon fresh oregano leaves
- 1 teaspoon chicken flavor bouillon
- 1 cup water
- 1 (10 ounce) panela cheese, cut in 12 slices
- corn kernels from 3 ears of corn
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup table cream for garnish
- Roast Poblano peppers over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Cut chilies open, remove seeds and veins.
- Heat 1 tablespoon oil in a large saute pan over medium. Add onion and garlic. Stir and cook for 5 minutes. Add tomatoes, oregano and bouillon. Cover and bring to a simmer for 7 minutes. Remove from heat.
- Preheat oven to 350° F.
- Place tomato mixture in a blender container, add water. Blend until smooth.
- Heat remaining tablespoon oil in large saute pan over medium heat. Add corn and roast, stirring frequently for 3 minutes. Add blended tomato mixture and bring to a boil. Reduce heat and simmer for 5 minutes.
- Stuff poblano peppers with 2 slices of panela cheese each. Place in an oven safe dish and bake for 10 minutes or until cheese begins to soften. Remove from oven. Pour tomato/corn mixture over stuffed peppers.
- Serve and garnish with a drizzle of table cream
*You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!
*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
This is a sponsored post written by me on behalf of Hunt’s® tomatoes.