VEGETARIAN CHILES RELLENOS
Try our Healthy Living Vegetarian Chiles Rellenos for a great meat-free option. Our Vegetarian Chiles Rellenos are packed full of delicious vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
- Spoon into chiles; place in shallow baking dish. Cover.
- Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 9 g
CHARRED CHILI RELLENO WITH GREEN RICE
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos - I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. It's so healthy, you might want to double the recipe because you can have guilt-free seconds!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat broiler or grill pan to high.
- Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
- Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
- While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
- Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
- Sprinkle the lime juice over the corn mixture.
- Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow flameproof baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
- Serve peppers on beds of green rice. Yum-o!
VEGETARIAN STUFFED CHILLI RELLENOS
Steps:
- Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes. Remove from grill and serve at once. Enjoy your vegetarian chilie rellenos!
GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE
Use this recipe to make either vegetarian Mexican grilled stuffed chile rellenos using poblano peppers, or, stuff green bell peppers instead for a dish similar to traditional chile rellenos. Omit the cheese to keep it vegan.
Provided by Jolinda Hackett
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
- Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
- Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
- Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes.
- Remove from grill and serve at once.
Nutrition Facts : Calories 403 kcal, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 7 g, Protein 21 g, SaturatedFat 12 g, Sodium 895 mg, Sugar 13 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
STUFFED CHILI RELLENOS
Make and share this STUFFED CHILI RELLENOS recipe from Food.com.
Provided by walt m.
Categories Tex Mex
Time 1h25m
Yield 3 stuffed poblanos, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
- depending on your tolerance for heat, remove some of the inside rib,.
- Combine ground meat, sausage, onion, mushroom, salt and pepper,.
- roll into 3 sausage shaped balls and press into Poblanos,.
- Cover meat mixture with sliced tomatoes and then with grated cheese,.
- Melt oil in large fry pan coating bottom,.
- Coat the outside of Poblano with egg and then Panko reserving 1/3,.
- place in med low heated pan with slit facing up,.
- Sprinkle remaining egg and Panko over grated cheese,.
- Cover and cook over med low heat until interior meat temp reaches 170 degrees.
Nutrition Facts : Calories 540, Fat 26.9, SaturatedFat 11.8, Cholesterol 225.2, Sodium 1078.5, Carbohydrate 36.7, Fiber 7.6, Sugar 3.6, Protein 40.5
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- Charr the poblano peppers, sweat them and peel them -- watch our videofor a visual guide. Place the tomatoes, onion, garlic and chile from the tomato ingredients on top of a comal/griddle and charr until soft, please keep an eye on them as each vegetable will be ready at different times.
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