Vegetarian Chile Relleno
I’ve been trying to get us to eat more vegetarian meals recently. Not just because it is easier to help you maintain your weight that way, but it is also better for the environment. However, as meat lovers and loving EVERYTHING, it really does need to be a vegetarian recipe where I can’t end up “missing” the meat or there is late night eating which thus defeats the whole ‘eating healthier’ thing!
When I was putting together our meal plan the other week I asked Dwight if he wanted tacos and he said a relleno for Taco Tuesday. I was game because it had been a while since I had made the baked chile relleno with ground beef last fall. It was easy to go vegetarian with these because roasted poblano’s add an extra meaty, smoky flavor profile and you can pretty much stuff them with whatever you want.
Let’s start with the fact that chile rellenos are’t a fancy dish so for the stuffing I went traditional by combining rice, corn, pinto beans, great spices and a bit of Manchego cheese. I also went super simple but flavorful with the sauce by tweaking a marinara sauce with jalapeno and smoked paprika. It’s like a Mexican marinara sauce!!!
I ended up with some extra stuffing so instead of throwing it out, I just layered it onto the stuffed poblanos. It actually ended up being the perfect portion that way because we are training 15+ hours a week right now.. It’s not exactly the time to be cutting calories when we are already cutting the meat out.
It might look like a mess, but sure does’t taste like one!!!
The only “fancy” thing I did with this recipe was to make a guacamole crema to go with it. It adds just a touch of creaminess that really compliments the acid and spice with the relleno.
Vegetarian Chile Relleno with Rice, Corn and Pinto Beans
- 4 poblano peppers
- 2 ears of corn or 1 1/4 cup of frozen corn
- 1 15 ounce can of pinto beans
- 1 cup of cooked rice
- 1/4 cup grated manchego cheese
- Large pinch each: garlic powder, onion powder, cumin
- 1 tsp kosher salt
- 15 ounce can of pureed tomatoes
- 1/2 cup chopped yellow onion
- 2 cloves of garlic, minced
- 1/2 jalapeno, minced
- 1/2 tsp smoked paprika
- chopped cilantro
- kosher salt
- !Avocado Crema
- 1 avocado
- 1/2 cup sour cream
- 1 clove of garlic
- 1/4 cup chopped onion
- 1/2 jalapeno
- juice of 1 lime
- handful cilantro
- Turn your grill onto high so you can start roasting the poblano and the corn if you are using fresh ears. Grill the poblanos until charred and set aside for a few minutes in a bag to steam the skin. Remove the skin. Do not run under water.
- Preheat the oven to 350F.
- If you are cooking the rice, start cooking it now.
- While the rice is cooking, make the Mexican marinara sauce by sauteeing the onion, garlic and jalapeno until tender, a few minutes. Then add in the tomato's, smoked paprika and salt. Set aside.
- Make the stuffing by combining the cheese, spices, rice, corn and pinto beans. Taste and adjust the seasonings.
- Spoon half the marinara sauce on the bottom of your roasting pan. Stuff the poblanos and start laying them on top of the sauce.
- Top with extra sauce, rice stuffing, manchego cheese and some feta cheese. Cover with aluminum foil and put in the oven for 15 minutes.
- Make the avocado crema in a food processor while the chile relleno is cooking.
- After 15 minutes, remove the aluminum foil and cook for another 15 minutes. Remove from the oven and serve with the avocado crema.
High Fiber, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added