Stuffed poblano or pasilla chiles as an entrée are a staple on my menu most weeks. However, I change it up a bit each time to keep it full of creative flavors. This week, I used soyrizo (one of my favorites)!
- 4 – 6 roasted pasilla or poblano chiles
- 3/4 C shredded cheese of choice
- 1 1/2 cups of bean du jour (I use either pinto or black beans)
- 1/2 C chopped summer squash & italian zucchini (mexican squash is a good sub)
- 1/2 chopped onion
- 1/2 C soyrizo (sub any other preferred protein)
- 2-4 crushed or chopped cloves of garlic
- 1/4 C chopped cilantro
- 2 tbsp of oil (I always use olive oil, but canola or vegetable will work, too)
- Salt, pepper, cumin to taste
Roast chiles on the grill or in the oven at 350 for about 20 minutes. While chile is roasting, saute onion, garlic and zucchini/squash in oil, about 5 minutes. Add beans and soyrizo and merry the mixture together. Cook for another 3-5 minutes, stirring in cilantro and set aside. Once skin on chile is browned and lifted, place in a bowl of cold water and peel once cooled. If you prefer a less spicy flavor, carefully remove stem and seeds from chile, half on side of chile and lay butterflied on a prepared baking sheet. Spoon veggie mixture inside one side of chile, top with cheese and cover with the other half of the chile. Repeat for all of your chiles! If you prefer a slightly cheesier relleno, sprinkle more cheese on top of stuffed chile. Bake at 350 for about 10-15 minutes. I usually serve these with a simple mexican cole slaw. My hubby likes to top his rellenos with a dollop (or two of sour cream). Another yummy topping choice is sliced avocado or guacamole. Total prep and cook time is about 45 minutes for this tasty concoction! While I love traditional chile rellenos, this is a much healthier and flavorful option. Enjoy!