Monday, December 12, 2011

Meatless Mondays! Baked Chile Rellenos

Chile Rellenos are something people love to eat but don't usually make. It's the type of dish I may order at a restaurant because I don't even usually make it at home. This recipe is from Vegetarian Times and I've had it in my "want to make" file for a while and finally got around to it. I feel like it is a good, solid recipe that could easily be built upon. I used Pasilla pepper instead of Poblano because that's what the store had so I went with it. 

It's not to roast the chiles. You can put them under a broiler until the skin turns black and bubbles or over an open flame on a gas stove, or on a grill. Then you put them in a plastic zip top bag and seal it for 5-10 minutes. Then open the bag and carefully peel off the skin of the peppers (the peppers will be hot or at least very warm still so be careful). Proceed with the recipe. My picture isn't very pretty so below is the picture from the website. The sauce makes a lot of sauce, I used some of the tomato sauce for Huevos Rancheros the next day and it was delicious.
Baked Chile Rellenos

- 6 large poblano chiles
- 2 tsp. vegetable oil
- 1/2 medium onion, chopped (1 cup)
- 1 medium zucchini, chopped (1 cup)
- 1/2 cup fresh or frozen corn kernels
- 1 cup shredded low-fat Cheddar or Monterey Jack cheese
- 1 large egg
- 1 cup panko breadcrumbs
- 1/4 cup chopped cilantro
- 1 lime, cut into 6 wedges
- 1/4 cup low-fat sour cream or plain yogurt
- 1 canned chipotle chile in adobo sauce, drained
- 2 tsp. vegetable oil
- 1/2 medium onion, chopped (1 cup)
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 28-oz. can whole tomatoes

1. To make Chiles Rellenos: Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon.
2. Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese.
3. Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks.
4. Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate.
5. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden.
6. To make Sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth. Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.

Printable Recipe

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