So last week, after a particularly delicious dinner out, I mentioned making chile rellenos (stuffed poblano peppers) this week and writing about whether or not it was a success. Spoiler alert: It was a success!
Before I get to the recipe, let me start off with a word of warning. As mentioned in last week’s post, poblano peppers are inconsistently hot and can range anywhere from milder than a lamb in spring to hotter than Johnny Depp on Venus. So, please be careful when handling the peppers and do not touch sensitive areas while working with them. Sensitive areas like your nose. Not even if it itches. Just”¦ trust me on this one.
The rest of the experience was a near total success. I felt like I was eating healthy food and getting just enough spiciness to fuel my own sass-a-frass life style. I thought it was delicious and except for peeling skin from the peppers, it wasn’t time consuming in the slightest. So onwards to the recipe.
6 poblano peppers, roasted and de-skinned
1 bunch of spinach
1 yellow onion, coarsely chopped
5 cloves of garlic, chopped all fine
Corn (1 can or the equivalent fresh)
Salt, pepper, cumin, paprika, cayenne to taste
1/3 bunch of cilantro
Pepper jack cheese or Daiya cheese
So while the peppers are going, start to fry up and brown the chopped onion and garlic in some olive oil. Don’t let them burn (this is something I have to remind myself often. Add the spices now. When they look good, throw on the spinach and let it wilt. Add corn at the last moment to heat it up.
Chop the tomatoes and cilantro together. You can add salsa, but I found that I didn’t need the heat, I just wanted to include tomatoes.
When the peppers are out of the oven and de-skinned, slice them once long-ways and scoop out the innards with a spoon. So this is where I ran into my only problem ““ I couldn’t do this. In the end, I cut the poblano once long-ways and then I cut the top off. I laid the pepper out flat, so it was sort of triangular and just shoved the filling (spinach, onion, corn, etc) on top of that. Then, I added the cheese/Daiya, and topped it with the tomatoes and cilantro. To make a real meal of it, I added some rice and beans on the side.
All in all, it was a success.