Posts Tagged ‘latin’

Baked Chile Rellenos

Fried food is awesome. Cheesy food is awesome. Spicy food is awesome. Unfortunately, two of the three can he brutal to your health when consumed too often (whereas the third can just be every other kind of brutal). Hence my dilemma with chile rellenos: friggin’ awesome, but friggin’ brutal. Below is a baked version that manages to keep the crispiness, thanks to panko flakes, and cheesiness, thanks to sour cream and fat free cheese.

Here are the ingredients:

6 poblano peppers, as dark and firm as you can find (TWSS)

1 tbs. extra virgin olive oil

1 medium onion, diced

1/2-cup sour cream

1-cup fat free cheddar cheese

1-cup panko breadcrumbs (possibly more, if needed)

1 pinch each salt, pepper, Adobo light seasoning

1 egg

1/2-cup skim milk

Makes 3-6 servings.

Roast the peppers. (I have a section on roasting peppers on another page.) When the peppers are done roasting and the skin is removed, cut a 2-3 inch slit in each—enough to get some stuffing in there. Here’s a really important step: extract as much of the veins and seeds as you can; this is where all of the heat is. I can handle spicy stuff so I only took out about 2/3 of the seeds. I was sweating by the end of my meal and looking for something to cool my mouth off. Any spicier and I probably wouldn’t have been able to finish my meal. So, if you don’t like spicy, be really anal about getting the innards out or use another kind of pepper.

Preheat the oven to 425 degrees. Heat the oil over medium-high heat and add the diced onions. Sprinkle on the salt, pepper, and Adobo light to add some flavor and help the sweating process. Heat the onions until they are soft and translucent. When they’re finished, take them off the heat and allow them to cool. When they’re at room temperature mix the onions, sour cream, and cheddar cheese in a bowl to make the filling. You want a pretty chunky mix, so use as much or as little sour cream as you think necessary (or tasty). All of these steps should be able to happen while the peppers are roasting.

Once the roasted peppers are gutted, gently stuff them with the filling. Seriously, be gentle—the peppers are pretty fragile and any extra tearing can make the whole process really obnoxious. Once they’re all stuffed, use toothpicks to close up the seams. Normally I would recommend a suture type closure, but since the peppers are so slippery and fragile I had to insert the toothpicks across the seam perpendicular to the pepper.

Now whisk the egg and milk in a large bowl. Spread the breadcrumbs on a plate. Cover the peppers in the egg wash and cover them with the panko. Place them in a baking sheet and bake for 15 – 20mins, or until the breadcrumbs are golden.

I served mine with some Goya sofrito lightly spread on top. Of course, you can include anything: limes, salsa rojo, salsa verde, chunky guacamole, etc. In fact, I have a mind to spoon-over some of my Baller-Ass Chili the next time I eat these. I’d even recommend some seasoned rice under the whole mess.

Non-Veg Friendly Factor: 5. This recipe is basically a healthified version of something any omnivore would be happy ordering at a restaurant or eating at a bar. It’s not even fair to have this rating in this case. But then again, omnivores can eat anything vegs eat, not vice versa. If anything, I should give a Non-Healthy Friendly Factor, which would probably be 3 or 3.5. Imitating fried food can be difficult, and anyone craving it probably will have a hard time settling for something less. But for those of us willing to compromise just a bit, this recipe is exactly what belongs on your plate.