Over-Stuffed Chile Rellenos
Author: Maria Tadic
Recipe type: Entree
- 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)
- ½ cup diced onion
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ⅓ pimento cheese spread (or shredded cheese)
- 2 tbsp olive oil
- 1 tsp salt and ground pepper
- ¼ cup shredded cheddar cheese
- Preheat oven to 375 F.
- 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.
- Add in spinach and cook until spinach is completely wilted and most of the moisture in the pan has evaporated.
- In a large mixing bowl, add in the corn, tofu, and cooked spinach mixture. Toss to combine.
- 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.
- 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.
- 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.
- 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.
- Serve immediately with sliced avocado, salsa and sour cream!