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.

This version packs them with vegetables (and, okay, a small amount of cheese), then tops them with a tangy, spicy sauce made from avocados, yogurt and a little adobo from canned chipotles. Feel free to substitute your favorite seasonal produce. If you have leftover filling, save it to eat over rice or pasta or on a salad another day.

Serve the poblanos with rice.

MAKE AHEAD: The sauce can be refrigerated for up to 5 days.