Recipe

Vegetarian Chiles Rellenos Recipe

	Primalux / All my dishes 2 years, 3 months ago This is one of my favorite recipes I've ever come up with. Soyrizo + squash + mushrooms + cheese = awesomely delicious. Prep:20m Cook:50m Servings:3	Primalux
	mexican vegetarian soyrizo roasted stuffed intermediate

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Ingredients

3 poblanos, roasted and skinned (see directions)

Filling:

half a link of Soyrizo (or any other vegetarian chorizo, though obviously if you aren't vegetarian feel free to use the real stuff)

two small pattypan squash, cubed or diced

half a container of mushrooms, diced

Batter:

two eggs, separated

1/4 cup flour

1/4 cup milk

1/8 to 1/4 tsp baking soda

Topping:

soft white cheese, shredded (I used Monterey Jack because it's what I had)

sour cream

hot sauce (chalula, tapatio, etc..)

crumbled Cotija cheese

Directions

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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Comments

legoflamb 2 years, 1 month ago said:
Good recipe and helpful advice too, thanks. Ever since I moved from Cali I've had a real problem finding any good Mexican food, so I've started to make it myself. Definitely going to make this!

catbot79 1 year, 8 months ago said:
This recipe is making my mouth water. I have to ask, though: what are pattypan squash? I thought I knew my squash, but hey, maybe you could edify me. I might end up making it with some other variety of squash if I can't find this one...

primalux 1 year, 8 months ago said:
Pattypan is a type of summer squash, I grew up just calling them summer squash but now I always see those yellow zucchini looking squash called that. They're light green or yellow and kind of shaped like the way kids draw flowers. Google tells me they're also called "scalloped squash"..anyway, I really like them but I think any other kind of squash that isn't too sweet will do.

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