Roasted Chiles Rellenos With Avocado Sauce
"Chiles rellenos don't have to be cheese-stuffed, battered and fried, especially when you're making them at home and want things to be a little bit quicker and a lot more healthful...."
INGREDIENTS
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4 large poblano peppers
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2 tablespoons extra-virgin olive oil
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1 1/2 teaspoons ancho chile powder
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1 medium onion, thinly sliced
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3 cloves garlic, thinly sliced
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1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
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1/2 pound thin green beans, trimmed and cut into 1-inch pieces
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1/2 cup canned, no-salt-added chickpeas, rinsed and drained
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2 medium tomatoes, chopped
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1/2 cup pitted green olives, chopped
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4 ounces (about 1 cup) Monterey Jack cheese, grated
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Kosher or sea salt
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Flesh of 1 ripe avocado
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1/4 cup plain low-fat yogurt
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1/2 teaspoon sauce from canned chipotles in adobo
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Juice of 1 lime
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1/4 cup water, plus more as needed
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1/4 cup shelled pumpkin seeds, toasted (see NOTE)
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