Tuesday, January 8, 2013

Baked Chile Relleno

Mexican dishes offer a lot of options for vegetarian cooks.  There are a ton of recipes for vegetarian  enchiladas, including some I've made myself.  Tacos, burritos and quesadillas are all excellent vegetarian options since pretty much everything is simply stuff a tortilla.  Stuffed peppers in dishes like Chile Rellenos also provide an option for the non-meat eating cook.

This recipe can be used to make either vegetarian Mexican grilled stuffed chile rellenos using poblano peppers, or, if you don't have poblanos, you can stuff green bell peppers instead for a dish similar to traditional Chile rellenos. Actual recipe dip it in egg and then corn flour and then fry it but I did it healthy way. This is the dish I had it in NY city at Mesa Grill, Chef Bobby Flay's restaurant while I used to work.

4 Poblano Peppers

For stuffing:
2 carrots grated
1 onion finely chopped
1 Jalapenos chopped
1 tsp chopped garlic
salt to taste
1/4 cup soaked and dry soya granules
1/4 cup cream cheese
1/4 cup Cheddar cheese
2 tsp olive oil
1 tsp Taco seasoning

2 tbsp bread crumbs
salt and pepper to taste
2 tbsp AP flour
1/4 cup milk

First  roast the poblanos on open flame or under the broiler till its charred from everywhere. 

Roasting on flame

When it's done, put it in brown bag or plastic bag for 10 minutes.
when it's cool, take it out on paper towel and with other paper towel take out only char skin. DO NOT WASH OFF POBLANOS. you want that flavor.

take charred skin off with the help of paper towel

Heat a pan on stove, add oil in it.Add garlic and saute till minute. then add jalapenos and onion and cook till it's change the color. 
Add grated carrot, soya , salt, taco seasoning. Mix and cook it for 2-3 minutes, You don't want to overcook because it will cook in oven too. When it's done put it aside.
When it's at room temperature add cream cheese in it. mix it well.

Now take poblanos and cut off the head up and clean inside carefully , leaving whole peppers. 
Stuff the stuffing  and Cheddar cheese.

In one dish take bread crumbs and in another dish make paste of AP flour and milk , season both dishes.

dip first in milk mixture then bread crumbs and put it in sprayed baking dish.
peppers ready to bake

Heat oven at 375 and bake it both sides till it's brown.

At this point you can just eat it as it is with rice and beans on side or you can make casserole.
Make thin tomato sauce, in baking dish pour tomato sauce  put peppers and sprinkle cheese on top and bake it till cheese melts. 
Baking is done.

My final outcome of this dish is like this.With Mexican rice, Beans, Guacomole and jalapenos. 
Serving dish
Serves 2 and Cooking time 60 minutes.
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  1. delicious and yummy....

  2. interesting and new recipe to me looks so good :)

  3. Yum :) Looks and sounds interesting :)

  4. THat last picture of your mexical meal is just too tempting... Awesome recipe.

  5. Chilies on the stove top...my laptop screen could feel the flame..lovely..


  6. Nice Linsy,.. do link it up to Bake fest, another event going on at my blog

  7. Very innovative and interesting. Book marking this recipe.. Thanks for sharing.

  8. This is new to me.. Looks very interesting..

  9. Very interesting reicpe.. shd be burning hot chilies..looks yumm.. thanks for dropping in my blog..Keep visiting!!

  10. Very new to me....sounds innovative and interesting ....good work...

  11. Love Mexican food..I've never heard of this dish...sounds delicious!

  12. Fantabulous.... But have never seen this

  13. Very unique..Awesome recipe... thanks for joining my event.
    now voting is available on blog space sidebar and facebook too.... increase your chances to win.

  14. wow!!Delicious,I feel like tasting these spicy peppers...
    Thanks for sharing with the event @ Food Corner

  15. Hi...
    Thanks for linking this to my event...

  16. Your Baked Chile Relleno looks awesome! Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen


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