Chiles Rellenos with Cherry Tomato Salsa


This is a variation on a well-known Tex-Mex dish. I prefer it to the ordinary, everyday Chiles Rellenos. Large ancho chilies, the dried version of poblanos, are sweet and rich in flavor and only mildly hot.


  • 12 ancho chilies
  • 1 lb soft goat cheese
  • ¼ cup fresh chives
  • tsp chopped fresh oregano or ¼ tsp dried oregano

For the salsa

  • 2 lb cherry tomatoes (try to find yellow ones to have an all-yellow salsa or mix yellow and red)
  • 1 fresh jalapeño chili, stemmed and minced
  • 1 tbsp minced shallot
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh cilantro
  • ¼ tsp salt


To make the salsa, remove stalks from the tomatoes, then cut them into quarters if they are small or eighths if they are larger. Place with all the other salsa ingredients in a bowl and mix. You can use this right away or set aside at room temperature for several hours.

Place the chilies in a medium pot, cover with water, and bring to a boil. Remove from the heat, push the chilies into the water so that they are all submerged, and set aside to soften for 15 minutes.

Lift the chilies out of the pot and reserve the liquid. When the chilies are cool enough to handle, pull off the stems and scoop out the seeds, keeping the chilies whole.

Place the cheese, chives, and oregano in a bowl, and mash with a fork to mix. Stuff the chilies with the cheese mixture and pinch closed. Arrange the stuffed chilies in a single layer in a steamer basket. Pour enough of the reserved liquid into the steamer to make a ¾-inch layer (make up with water if necessary). Steam for 15 minutes or until the chilies puff out and are tender. Transfer to a platter and surround with the salsa.