Vegetarian Chiles Rellenos
From primalux 16 years agoIngredients
- 3 poblanos, roasted and skinned (see directions) shopping list
- Filling: shopping list
- half a link of Soyrizo (or any other vegetarian chorizo, though obviously if you aren't vegetarian feel free to use the real stuff) shopping list
- two small pattypan squash, cubed or diced shopping list
- half a container of mushrooms, diced shopping list
- Batter: shopping list
- two eggs, separated shopping list
- 1/4 cup flour shopping list
- 1/4 cup milk shopping list
- 1/8 to 1/4 tsp baking soda shopping list
- Topping: shopping list
- soft white cheese, shredded (I used Monterey Jack because it's what I had) shopping list
- sour cream shopping list
- hot sauce (chalula, tapatio, etc..) shopping list
- crumbled Cotija cheese shopping list
How to make it
- To Roast the Chiles:
- Basically to do this you just stick them under the broiler for 15 minutes or so coated with some olive oil and take them out when the skin is black and blistered.
- Toss them in a paper or plastic bag and seal it up pretty well for about 10 minutes then take them out and peel them with your hands under some running water.
- Cut a small slit in them and get the seeds out of there, I find running water helps a lot with this step as well.
- For the Stuffing:
- I cut up the squash and mushrooms, sauteed them in oil with some salt and pepper until A LOT of the water had cooked out and they had shrunk quite a bit, threw the soyrizo in there and sauteed that some to get a little texture and crisp on the sausage.
- For the Batter:
- Beat the whites until frothy and the yolks just a bit. To the whites stir in 1/4 cup flour, 1/4 cup milk, and about 1/8 to 1/4 tsp baking soda. Then fold the yolks in.
- Take a little baking pan, I used a brownie pan, and spoon about half of the batter into the bottom.
- Stuff the stuffing into the slits in the peppers. I found the easiest way to do this was to cradle the peppers in my left hand, one at a time, while using my right hand for spooning and stuffing....messy, but it works.
- As each one is done, put it in the pan.
- Once they're all done, sprinkle them with the shredded cheese.
- Pour the rest of the batter over that. It's not going to be enough to completely cover it like a cassarole or anything, just more like a little shell.
- Now bake that at 375 for 30 minutes or so, until goldeny-good.
- Top with hot sauce, sour cream, and cotija...or any combination of these things.
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