Chiles Rellenos with Cherry Tomato Salsa


Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

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 ch


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