Over-Stuffed Chile Rellenos

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If there’s one thing on this planet that my sweet husband loves, its Mexican food.  Loves guacamole.  Loves a good sizzling plate of veggie fajitas.  A cold negro model… And most importantly, LOVES chips and salsa.  The boy would eat chips and salsa for the rest of his life.  He could survive on it.  Somehow.  He eats them as snacks, for dinner, after dinner, for lunch and most importantly in a still asleep daze at breakfast.  Yes…the husband of the dietitian eats chips and salsa for breakfast.  FOR BREAKFAST!  At least he eats breakfast, right? chile rellenos, vegetarian mexican, mexican recipes, vegetarian recipes, vegan recipes, meatless monday

 

If there's one thing on this planet that my sweet husband loves, its Mexican food.  Loves guacamole.  Loves a good sizzling plate of veggie fajitas.  A cold negro model... And most importantly, LOVES chips and salsa.  The boy would eat chips and salsa for the rest of his life.  He could survive on it.  Somehow.  He eats them as snacks, for dinner, after dinner, for lunch and most importantly in a still asleep daze at breakfast.  Yes...the husband of the dietitian eats chips and salsa for breakfast.  FOR BREAKFAST!  At least he eats breakfast, right?

Knowing that my better half would be more than excited about any type of spicy, smoky, Mexican-inspired cuisine, I decided to make homemade chile rellenos.  Another favorite of his – mostly because it involves a spicy pepper.  Chile rellenos are super easy to make at home.  And really easy to make into a legitimate healthy meal – not the soggy, deep fried, cheese-filled stuff you see at restaurants.  Though…somehow those are delicious too :).

If there's one thing on this planet that my sweet husband loves, its Mexican food.  Loves guacamole.  Loves a good sizzling plate of veggie fajitas.  A cold negro model... And most importantly, LOVES chips and salsa.  The boy would eat chips and salsa for the rest of his life.  He could survive on it.  Somehow.  He eats them as snacks, for dinner, after dinner, for lunch and most importantly in a still asleep daze at breakfast.  Yes...the husband of the dietitian eats chips and salsa for breakfast.  FOR BREAKFAST!  At least he eats breakfast, right?

If there's one thing on this planet that my sweet husband loves, its Mexican food.  Loves guacamole.  Loves a good sizzling plate of veggie fajitas.  A cold negro model... And most importantly, LOVES chips and salsa.  The boy would eat chips and salsa for the rest of his life.  He could survive on it.  Somehow.  He eats them as snacks, for dinner, after dinner, for lunch and most importantly in a still asleep daze at breakfast.  Yes...the husband of the dietitian eats chips and salsa for breakfast.  FOR BREAKFAST!  At least he eats breakfast, right?

Albeit not deep fried, these stuffed chiles are full of flavor!  I stuffed them with tons of fresh veggies, hearty smoked tofu crumbles (though you meat eaters could most certainly used ground meat or even beans!) and spicy pimento cheese spread for an extra kick and some creaminess!  I also used some fresh corn, which has the best flavor!  Frozen kernels would work too.

Serve ’em up with some sliced avocado, sour cream and extra hot sauce…well, that is, if you’re my husband!  Enjoy!

If there's one thing on this planet that my sweet husband loves, its Mexican food.  Loves guacamole.  Loves a good sizzling plate of veggie fajitas.  A cold negro model... And most importantly, LOVES chips and salsa.  The boy would eat chips and salsa for the rest of his life.  He could survive on it.  Somehow.  He eats them as snacks, for dinner, after dinner, for lunch and most importantly in a still asleep daze at breakfast.  Yes...the husband of the dietitian eats chips and salsa for breakfast.  FOR BREAKFAST!  At least he eats breakfast, right? Over-Stuffed Chili Rellenos:

Ingredients:

  • 2 large poblanos, roasted and skins removed (see this post for instructions)
  • 2 cups packed fresh spinach, roughly chopped
  • 1 ear of corn, kernels removed
  • 4 oz smoked tofu, crumbled (you could use lentils, beans or ground meat)
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/3 pimento cheese spread (or shredded cheese)
  • 2 tbsp olive oil
  • 1 tsp salt and ground pepper
  • 1/4 cup shredded cheddar cheese

Instructions:

  1. Preheat oven to 375 F.
  2. Heat olive oil in a large sauté pan.  Add onion, garlic, salt and pepper and cook for 3-5 minutes.  Add in cumin, chili powder and smoked paprika.  Saute an addition 2 minutes or until the spices are fragrant.
  3. Add in spinach and cook until spinach is completely wilted and most of the moisture in the pan has evaporated.
  4. In a large mixing bowl, add in the corn, tofu, and cooked spinach mixture.  Toss to combine.
  5. Add in the pimento cheese spread (or regular shredded cheese if using) and mix thoroughly or until all the cheese is melted throughout.  Taste and adjust for seasonings.
  6. Cut the chiles on one side.  But do not cut all the way from top to bottom – just make a small vertical slit in the middle of the chile.  Carefully remove the seeds from the inside.
  7. Stuff the chiles with about half of the mixture.  Depending on the size of your peppers you may have some filling left over (great wrapped in a whole wheat tortilla!).  Sprinkle shredded cheddar cheese on top of the peppers.
  8. Place stuffed chiles on a baking tray.  At this point, you can cover and refrigerate for up to 2-3 days and cook at a later date.  If cooking now, cover chiles with tin foil and bake for about 30 minutes.  Remove tin foil and continue cooking chiles another 5-7 minutes or until cheese on top melts.
  9. Serve immediately with sliced avocado, salsa and sour cream!

2 Comments

  1. Melissa

    April 10, 2014 at 9:44 am

    I’ve never used a poblano. I’ll have to try it out. Also, I had tofu last night from Chipotle and I thought “Maria would be proud” 🙂

    • mewinebrenner

      April 10, 2014 at 9:48 am

      Poblanos are delicious! Not too spicy, but have a great flavor to them! And the tofu from Chipotle is delicious too – glad you tried it!!

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