Sunday, October 23, 2011

Baked Chiles Rellenos with Smoky Tomato Sauce

I have been a subscriber of Vegetarian Times for about a year and a half now. It was a Christmas present from my mother-in-law, to help me find more vegetarian recipes for my husband.

Since then, I have tried a few recipes, but decided recently to make a list of ones I really wanted to try. This was the first one I chose. Chiles Rellenos is a popular Mexican dish that my Dad always ordered, and I liked to get a bite. This recipe from VT October 2010 has less calories as it is packed with lots of veggies and cheese and baked. It is a very spicy dish- you may want to handle the poblano peppers with gloves, as my hand was burning after pulling all the seeds out. Despite that, it was a very tasty dish. Be sure to serve with rice and sour cream.


Chiles Rellenos-

6 large poblano chiles
2 t. vegetable oil
1/2 medium onion, chopped
1 medium zucchini, chopped
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
1/3 cup low-fat sour cream or plain yogurt


2 t. vegetable oil
1/2 medium onion, chopped
2 t. chili powder
1 t. ground cumin
1 28 oz. can whole tomatoes
1 canned chipotle chile in adobo sauce, drained

1.) To make Chiles Rellenos: Roast and peel chiles.* Cut 3-inch slit in each chile, and remove seeds with a spoon.
2.) Preheat oven to 425 degrees F. Heat oil in a 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 a 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 a 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 to5 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 a blender, add chipotle chile, and blend on low speed until sauce is smooth.

Serve chiles rellenos with sauce, cilantro, lime wedges, and sour cream.

*To roast and peel chiles-

Stove top: place 1 poblano directly on grate of gas burner with flame turned to high. Roast until charred on all sides, turning with tongs. Transfer to a bowl, cover, and let steam 15 minutes. Rub off skin.

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