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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

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Level: Easy

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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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jeanmarie on 12.14.2012

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

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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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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. :)

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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. :)

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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.

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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!

Profile photo 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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