Chiles Rellenos Gratin
Recipe: #4190
January 19, 2012
Categories: Peppers, Mexican, Southwest, Cinco de Mayo Sunday Dinner, Oven Bake, No Eggs, Spicy, Mexican Dinner, more
"The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish is baked like a casserole, so much easier. Great vegetarian main dish!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (658.8 g)
- Calories 2186.2
- Total Fat - 127.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 30.3 mg
- Sodium - 4518.9 mg
- Total Carbohydrate - 213.8 g
- Dietary Fiber - 50.1 g
- Sugars - 15.9 g
- Protein - 52 g
- Calcium - 1110.1 mg
- Iron - 22.3 mg
- Vitamin C - 18.9 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Preheat broiler (or gas grill). If using broiler, place poblano chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in zip-lock bag, seal.
Step 2
Let stand for 15 minutes. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
Step 3
Preheat oven to 350 degrees.
Step 4
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
Step 5
Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. Place half of beans in a bowl and mash with a fork.
Step 6
Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
Step 7
Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
Step 8
Arrange stuffed chiles in casarole baking dish coated with cooking spray. Set aside.
Step 9
Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. Cook 30 seconds stirring constantly.
Step 10
Gradually add flour cook for 3 minutes stirring constantly.
Step 11
Gradually add milk, stirring until blended. Adjust spices if necessary.
Step 12
Add 1/2 cup cheese and minced chipotle to cream sauce. Increase heat to medium. Cook milk mixture until thick and cheese is melted.
Step 13
Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
Step 14
Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
Step 15
Bake 350 degrees for 20 minutes or until sauce is bubbly. To brown the top broil for 1 minute or until golden brown.
Step 16
Serve over a bed of crushed corn chips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting bell peppers, choose ones that are firm, bright in color, and free of blemishes.
- If using canned chipotle chiles, make sure to rinse and drain them before using.
- Instead of pepper jack cheese, use feta cheese. The benefit of this substitution is that feta cheese has a sharp and salty flavor which will add more depth to the dish. Additionally, feta cheese is lower in fat than pepper jack cheese, making the dish healthier overall.
- Instead of breadcrumbs, use crushed up tortilla chips. The benefit of this substitution is that tortilla chips will add a crunchy texture and a more intense flavor to the dish. Additionally, the chips will help to thicken the sauce, making it even more flavorful.
Vegan Chiles Rellenos Gratin Replace the butter with vegan margarine and the 2% low-fat milk with almond milk. Use vegan cheese in place of pepper jack cheese and omit the breadcrumbs. Instead, top with crushed vegan tortilla chips.
Vegan Chiles Rellenos with Roasted Tomatoes Replace the butter with vegan margarine and the 2% low-fat milk with almond milk. Use vegan cheese in place of pepper jack cheese and omit the breadcrumbs. Instead, top with roasted tomatoes and crushed vegan tortilla chips.
Mexican Street Corn Salad - This delicious and refreshing side dish is the perfect accompaniment to Chiles Rellenos Gratin. It's loaded with fresh corn kernels, cilantro, lime juice, and a hint of jalapeño for a kick. The creamy avocado and feta cheese add a delicious contrast to the spicy chiles.
Mexican Rice Pilaf - This flavorful side dish is made with sautéed onions, garlic, bell peppers, and tomatoes, and cooked with long-grain rice, cumin, and cilantro. It's the perfect complement to the Mexican Street Corn Salad and Chiles Rellenos Gratin, adding a savory and slightly spicy flavor. The combination of the three dishes makes a delicious meal that is sure to please any crowd.
FAQ
Q: How do I toast the pine nuts?
A: Preheat a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown, about 3-5 minutes. Remove from heat and set aside.
Q: How do I store pine nuts?
A: Store pine nuts in an airtight container in a cool, dry place for up to 6 months. For longer storage, freeze the pine nuts in an airtight container for up to 1 year.
1 Reviews
You'll Also Love
Fun facts:
The Poblano chile used in this recipe is the same type of chile used in the popular Mexican dish, Mole Poblano. This dish was believed to be invented by Sister Andrea de la Asuncion in the city of Puebla, Mexico in the 16th century.
The pepper jack cheese used in this recipe was created by Monterey Jack cheese inventor David Jacks in the late 1800s. Jacks was a California dairyman who wanted to create a cheese that would please the Mexican market, hence the spicy flavor!