Heather's Dish

Heather's Dish

Baked Chile Rellenos

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I don’t know about y’all, but it took me a long time to love chile rellenos.

If I’m being honest, it’s likely because I was a total brat and refused to eat peppers or onions for the first 15 years of my life.  And all I have to say to that is it’s time to play catch-up!

 

Well, you know what I mean.  I’m not eating them for breakfast.  Yet.

The thing with chile rellenos is that they are SO versatile.  You can make them with beans and cheese, just veggies, meat, or just cheese.  They’re typically fried in restaurants, which is lovely, but in all honesty frying at home is kind of a beating and makes a huge mess.  I mean, it could just be me…but I’m going to just assume it’s that way for everyone.

Baking makes all the difference in the world and at the end you’re left with a healthier version of a delicious Mexican food staple.  And trust me with this…you’ll want to double the batch.  One just isn’t enough!

BAKED CHILE RELLENOS

  • 4 large Anaheim chiles (you can certainly use poblanos, but Anaheims are flavorful and not as spicy)
  • 1/2 cup refried beans
  • 1/4 cup shredded colby jack cheese
  • 3 Tbsp cream cheese
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 Tbsp maple syrup
  • 1 cup milk
  • 1 tsp vinegar
  • 1 tsp salt
  • pinch of cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp pepper

Turn your oven on to broil and move the top rack up to 2 rungs below the top.  Place chiles on a sheet pan and broil until the skins turn black, carefully turning so that they’re evenly charred.  When they’re charred put them in a bowl and cover with plastic wrap.  Let sit for 5 minutes and turn the oven down to 375.  Meanwhile mix together the beans, cheese, and cream cheese in a bowl with a little salt and pepper.  In another bowl mix together all of the remaining ingredients.  After 5 minutes remove the chiles from the bowl and carefully peel off the charred skins.  Cut a slit in each chile from the top to bottom and carefully remove the seeds.  I left a few in and it wasn’t a big deal, but if you have the fortitude to remove them all then go for it!  Stuff 1/4 of the bean mixture into each pepper and close the slit tightly.  Dip each stuffed chile into the cornmeal mixture and let the excess drip off.  Place on a baking sheet lined with parchment or a Silpat mat.  Bake at 375 for about 10 minutes until the cornmeal mixture is baked.  Serve hot with salsa, rice, and chips!

I’m telling you guys, make these tonight.  They seem involved but they’re not, and my meat-loving husband even told me that dinner was delicious…sans meat!

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