Chile Güero Relleno with Cheese

Step 1

Set the oven to 450°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.

Step 2

Place each chile güero on a cutting board and use a paring knife to carefully cut a long slit from the stem end down one side, stopping just before the tip. Gently open the slit and remove the seeds and white ribs inside with your fingers or a small spoon, leaving the outer flesh intact.

Step 3

Stuff each chile with shredded cheese, dividing it equally so each chile holds about 1/4 cup stuffed snugly inside the cavity.

Step 4

Drizzle 1 tablespoon of olive oil across the bottom of a 9-by-13-inch baking dish, tilting it to coat the surface evenly.

Step 5

Arrange the 4 stuffed chiles in a single layer in the oiled baking dish, opening-side up so the cheese is visible.

Step 6

In a small bowl, combine the crushed tomatoes, minced garlic, remaining 1 tablespoon olive oil, salt, and pepper, stirring until mixed.

Step 7

Pour the tomato sauce over and around the chiles, covering the tops lightly and letting some flow to the bottom of the dish.

Step 8

Slide the baking dish into the preheated 450°F oven and roast uncovered for 10 to 12 minutes, until the chiles look soft and slightly collapsed and the cheese is melted and bubbly inside.

Step 9

Remove the baking dish from the oven using an oven mitt on each hand, and let it cool for 1 to 2 minutes before plating.

Step 10

Divide the chiles and sauce between two plates, spooning extra sauce from the dish around each serving.