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Polenta-Stuffed Poblano Rellenos with Spicy Chipotle Sauce

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

My hubby really likes chile rellenos. I have been scratching my head for months trying to figure out a way to make them tasty without stuffing them with cheese.

Solution: making a creamy polenta flavored with shredded Parmesan and adding a spicy chipotle chile sauce. The result? Heaven. As declared by my hubster. He even told his friends.

Ingredients

  • FOR THE PEPPERS:
  • 4 whole Poblano Peppers
  • Olive Oil Cooking Spray
  • FOR THE POLENTA:
  • 1 teaspoon Olive Oil
  • ½ cups Yellow Onion-finely Minced
  • 1 clove Garlic. Pressed And Finely Minced
  • 2 cups Chicken Broth
  • ½ cups Coarsely Ground Cornmeal
  • 2 teaspoons Butter
  • ½ teaspoons Salt
  • ½ cups Parmesan Cheese, Shredded
  • FOR THE CHIPOTLE SAUCE:
  • 1 teaspoon Olive Oil
  • ½ cups Red Onion, Chopped
  • 1 clove Garlic, Pressed And Minced
  • 3 Tablespoons Tomato Paste
  • ¼ cups Dry Red Wine
  • 3 whole Chipotle Peppers Canned In Adobo Sauce, More If You Want Extra Spicy, Add 3 Tablespoons Of The Adobo Sauce For Smoky Flavor
  • 3 Tablespoons Water
  • 1 Tablespoon Honey
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Ground Cumin

Preparation

Note: The sauce needs to be prepared at least 2 hours ahead of the peppers.

For the peppers:
Preheat oven to 425 ºF. Spray a baking sheet with olive oil cooking spray.

Remove a 1″ (lengthwise) strip from each pepper, leaving the stem intact. Carefully remove seeds. Place peppers open-side down on baking sheet and spray tops with olive oil spray. Bake in oven for 15-20 minutes, flipping halfway through, until peppers are softened and lightly charred. (Note: this can also be done on the grill– mine was buried in snow).

For the polenta:
Meanwhile, heat olive oil over medium-high heat. Add garlic and onion and saute until tender. Add chicken broth and bring to a boil over high heat. Gradually whisk in cornmeal. Cover and reduce heat to low. Mixture will thicken gradually. Stir frequently. When mixture reaches a porridge-like consistency, remove from heat and stir in butter, salt and cheese.

For the chipotle sauce (prepare ahead):
In a medium saucepan heat oil over medium heat. Add garlic and onion and saute until softened (2-3 minutes). Add tomato paste, wine, and chipotle peppers and simmer for 2 minutes. Stir in water, honey, vinegar, and cumin. Simmer for 3 minutes then remove from heat and cool for 15 minutes.

Add mixture to a food processor and puree. Add more water if thinning is needed. Place in a glass container and chill for 2 hours (can be made a few days ahead also).

When preparing peppers, heat sauce in a small saucepan.

To assemble:
Fill peppers with polenta. Drizzle 1/4 cup sauce over each pepper and serve!

If you have sauce leftover, place it in a glass jar in the refrigerator and use for a hot sauce!

Nutrition info per 1 stuffed pepper with sauce: 188 calories, 5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber

2 Comments

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Avatar of jeanmarie

jeanmarie on 12.14.2012

THese are too good to be so good for me! We loved these….

Avatar of jbrazz

jbrazz on 1.18.2012

Yum, yum, yum! My boyfriend and I loved this. I’ve made a few of the 80/20 recipes and they are always tasty and satisfying. I added a little lite sour cream and avocado slices on top to balance out the heat of the peppers and the sauce. It was delish!

7 Reviews

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Avatar of roz451

roz451 on 3.25.2013

Made this for my lunch today. MMMMM I wasn’t feeling spicy today, so I topped them off with some homemade green chili sauce and they are just perfect. Next time, I’ll venture out with the chipotle sauce. :)

Avatar of Jennifer F

Jennifer F on 1.17.2013

We got some ridiculously hot poblanos, so this turned out way spicier than we anticipated. No worries, though. The polenta is genius! I am lactose intolerant, so the hard aged cheeses are the only ones I can get away with usually. That sauce is magic. Good stuff. :)

Avatar of alisajacq

alisajacq on 1.2.2013

These were delicious! I too forgot to make the sauce ahead, but like the others it turned out fine. We paired this with a chorizo and bean hash and then layered it with the polenta inside the pepper. The sauce is AWESOME, I have since put it on pretty much everything I’ve eaten.

Avatar of daughteroftwin

daughteroftwin on 2.10.2012

Holy Cow! These were great! I meant to make the sauce the day before, but forgot. The chipotle sauce was still wonderful. I can’t wait to make them again. Now my sauce is ready!

Avatar of jbrazz

jbrazz on 1.18.2012

Yum, yum, yum! My boyfriend and I loved this. I’ve made a few of the 80/20 recipes and they are always tasty and satisfying. I added a little lite sour cream and avocado slices on top to balance out the heat of the peppers and the sauce. It was delish!

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