CHILES RELLENOS

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I love Chiles Rellenos. They are cheese or meat stuffed poblano peppers, that are dipped in a fluffy meringue, floured and deep-fried, and I adore every, not so healthy, bite. Thank you Oaxaca, Mexico, for this fabulous creation.
However, I made them without deep-frying, but by baking them with a cheesy vegetable stuffing, and I served it with rice and beans. My Mexican amigos may faint with horror, but, honestly, they were quite delicious, and easier on the arteries. The pepper were spicy, sweet, and combined with the creamy stuffing it, literally, melted in your mouth. Having the real deal every now and then is fine, and enjoy every morsel. But for those of us who need a fix more frequently, this vegetarian meal satisfies the soul. And even you carnivores may display a reluctant smile!

RECIPE

(2 servings)

4 medium poblano pepper
1 Tablespoon vegetable oil
1 small onion, minced
1 clove garlic, minced
1 jalapeno, minced (seeded if you dont want heat)
1 small red pepper, diced
1 small zucchini, diced
1 cup Monterey Jack cheese, grated
1/4 cup parmesan
1 tablespoon cilantro, chopped
salt & pepper to taste

Roast the pepper directly on an open flame, until completely charred. Place in a bowl and cover with a lid. The steam will loosen the skin, which will easily peel off, after 10 minutes. 
Preheat the oven to 425.
Heat the oil in a skillet and ssaute the onion, garlic and jalapenos until the onions are soft and translucent.
Add the peppers and zucchini, and saute on a low flame for 10 minutes. Allow to cool.
Add cheeses and cilantro to the vegetable mixture, and form into 4 logs.
Peel and seed the pepper, gently, and make a slit in each pepper, to open it up. Salt and pepper the insides
Place a log in each pepper, enclose and place in an oiled baking dish.
Place in upper third of oven and bake for 15 minutes., until cheese melts.
Serve with a salad of avacado and tomatoes, and/or rice and beans.



Comments

  1. UnknownOctober 28, 2012 at 11:44 PM

    That looks delish! I might need to try for my upcoming supper club!

    ReplyDelete

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