I have recently fallen in love with a Mexican market down the street from my house. Amazingly cheap produce, delicious marinated chicken, great carneasada…you see where I’m going with this. Last week we bought a bunch of poblano peppers because they were something like 11 cents each. The plan: to make chile relleno (something I don’t think I’ve ever had before, but fun to try!) I’m working with a couple of co-workers to motivate each other to eat healthier, so I couldn’t quite justify the breading, deep frying, and fully stuffing with cheese. So here’s my attempt at making it a little bit healthier. I had some left over spanish rice and black beans from a meal earlier in the week and decided to use that for the filling.
- Grill the poblanos so that they’re a little blackened, then remove and let them cool. When cool enough to handle, slit open one side and scoop out the seeds.
- For the filling, I mixed some spanish rice, black beans, cheddar and jack cheeses. Stuff the peppers with as much as you can get in there, and close with toothpicks.
- Roast in the oven at 350 degrees for about 20 minutes, until the filling is heated and the cheese is melted.
- For the sauce, I simmered a can of fire roasted tomatos, 2 cloves of garlic, and 1/2 cup of chicken broth. In another skillet, make a roux with olive oil and 2 Tbsp of flour. Add in the simmered tomatoes, and a handful of fresh oregano. You could also add a can of green chiles, or chop up some jalepenos if you like it spicy.
- When the chiles come out of the oven, pull out the toothpicks (I didn’t do this but definitely should have!), plate, and cover with the tomato sauce.