Vegetarian Chiles Rellenos
Serves 6
Traditional chiles rellenos are dipped in a light egg batter and fried. This recipe reduces the fat by using panko crumbs and baking the chiles.
CHILES RELLENOS
• 6 large poblano chiles (these are found in the vegetable section of the supermarket or at the farmer’s market).
• 2 tsp. vegetable oil
• 1 large white or yellow onion, chopped ( about 1 cup) Divide this into two ½ cups, one for the filling and another for the tomato sauce
• 1 medium zucchini, grated (1 cup)
• ½ cup corn kernels (fresh or frozen)
• 1 cup shredded Monterey Jack cheese
• 1 large egg
• 1 cup Panko breadcrumbs
• 2 TBS cup chopped cilantro
• ¼ cup low-fat sour cream or plain Greek yogurt
• 2 tsp. dried New Mexico chile powder
• 1 tsp. ground cumin
• 1 28-oz. can diced tomatoes, drained. If you have fresh tomatoes, please substitute the appropriate amount for the sauce.
• 1 Chipotle Chile taken from a can of Chipotle Chiles in adobo sauce (available where Mexican ingredients are sold)
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1. To make Chiles Rellenos: Turn on the oven and roast the chiles in a very hot oven under a broiler (about 5-7 minutes maximum) Place in a paper back for a few minutes. Peel off the charred skin from the chiles. Cut a long slit in each chile, and remove the seeds.
2. Make sure the oven is preheated to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add shredded zucchini and corn, and cook 5 minutes more. Place in a bowl and add cheese.
3. Stuff each chile with several tbs. of the zucchini/corn mixture.
4. Beat the egg with 1/2 cup water. Sprinkle panko crumbs on a large plate.
5. Dip the poblano chiles in the egg wash. Coat well. Heat the oven to 350 degrees. Place dipped chiles on baking sheet, and bake 20-25 minutes until golden.
6. Make the sauce: Heat oil in saucepan over medium heat, add chopped onion; when translucent add, dried chile powder, and tsp. of cumin and cook for an additional five minutes. Add tomatoes and simmer for an additional ten minutes. Add one lightly rinsed chipotle chile and heat through. Add a generous two tablespoons of fresh, chopped cilantro (or to taste). Serve these Chiles Rellenos with the sauce and additional sour cream or full-fat Greek yogurt.
