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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.
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.
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
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!