Monday, May 23, 2011

Roasted Healthier Chile Rellenos (Recipe!)

Did anyone just watch the Bachelorette and see the guy with the mask and they played Phantom of the Opera Music?  I don't know what to think about this guy!  

This is purely a recipe post...I haven't done one of these in a while!
Last night I decided to attempt Chile Rellenos...
I freaking love these delicious peppers stuffed with cheese, and I wanted to make them mine.  I also wanted to make them a more healthy, because if I'm cooking, I may as well try to not give myself a heart attack!  

This recipe is similar to Rachel Ray's on Food Network, with a few twists.   These Chile Rellenos are roasted, not fried, and have a lot more veggies and less cheese.  They are vegetarian as well.  

You'll Need
4 large Poblano peppers
2 cups corn kernels (if they are fire roasted, even better)
1 15 oz. can diced tomatoes (fire roasted is better!)
1/2 teaspoon oregano
Fresh Ground Pepper  
Minced Garlic and Chopped Cilantro / Spinach to Taste (optional)
1 chopped and seeded jalapeño
Cooking oil for sauteeing 
Juice of 1 Lime
2 Cups of Monterey Jack Cheese (or other Mexican Cheese Combo of Choice)

1) Preheat oven broiler on high. 
2) Cut tops off poblano peppers and seed them.  
Put peppers in a roasting pan.  Wait until the top is slightly charred and then turn peppers over.  Remove when Peppers are charred on both sides (allow a few minutes on each side).  

3) Heat Frying Pan on high with oil in the pan.  When the oil starts to move, add corn, jalapeno, and any other veggies and saute until veggies get a "pan fried" look that is a little browned.  

4) Add spices and most of the can of diced tomatoes (leave a little bit) and cook on medium for 5 minutes, stirring regularly.  

5) Remove from heat and add lime juice  (add more if you want a very tart taste).  Pour out any extra juice from the mixture and add 1 cup of your cheese mixture.  

6) When peppers are done, remove them from the oven and stuff in the veggie / cheese mixture.  Add the rest of the tomatoes and cheese on top of each pepper.  

7) Put stuffed peppers back in the oven and cook for about 3-5 minutes until the cheese browns on the peppers.  

Take out of oven and ENJOY!  


  1. Ohhhh emmmmm geeeee these look so good!!! I can easily veganize this with my recent discovery of soy-free vegan cheese. This is definitely going down in the recipe book. Thanks for sharing!

  2. They look delicious! I will definitely have to make them. I love that your recipe doesn't use a pound of cheese. :)

  3. Oh my goodness, this looks so delicious! Thanks for the recipe!

  4. Rellenos are my all-time fav Mexican food, how did you know? The egg batter part can be done in a pan, too, so you aren't deep frying and you are still getting protein and yumminess. De-seeding jalapenos? haha, margot, what has cali done to you? I am usually a purist when it comes to rellenos, but these look too good to pass up. I think I might just make them and not tell my grandma :)

  5. I love how you added corn to this recipe, YUM. Love corn, it's prob my favorite vegetable.
    I've never tried these before, I'l have to try this. Oh wait, I'd first have to learn how to cook and I really need to work on that first. Jealous of your skills.

  6. I have nothing to say about rellenos but I leared something interesting on Pets 101 about rabbits! Apparently you have to be very careful to hold them properly, which means supporting their bum, hind legs, and front legs. And they suggested it's just easier to make a bunny burrito with a towel :D!

  7. Thanks for following! This dish looks sooooo good! I've never made Chile Rellenos but I think you've inspired me to try!

  8. AAACK I love your new header on your blog. Please tell me how you made such a beauty??

  9. OH! These look so easy and delicious. I've never made something like that so thank you for sharing!