Chile Rellenos

Let me just state, I love Mexican food. If you haven't noticed. Which given my few posts is probably hard to tell. But I do. It probably has something to do with being born and raised in California. My favorite way to make a lovely meal is to saute veggies in lime and chilies. Once you have flavorful veggies you can make anything from tacos to enchiladas to burritos to casseroles.

One thing I was missing was Chile Rellenos.

If you have never had these lovely entres you are missing out. Mild peppers are fire roasted and the skin removed. Then deseeded and stuffed full of cheese and fried in a corn meal breading.

Just look at these beauties!



Cali's Chile Rellenos
Ingredients:
4 Poblano Peppers
4 oz Soy Cheese - Jack or Mozerella
1/2c Soy Milk
2t Corn Starch
2T Chickpea flour
1c Corn Meal - for dredging
1T Adobo spice with cumin
1T Cilantro, dried
2t Chipoltle Chili Powder
Oil for frying

Directions:
Roast the clean whole peppers, flipping until all the skin is blackened. Place in a bag to steam for 20 minutes.

Mix together the soy milk, cornstarch and chickpea flour until well blended in a flat container. I used a pie tin.

Mix together the corn meal and spices in a different pie tin.

Remove the peppers from the bag and gently peel the thin tough blackened skin off each one. Make (or use a torn spot) a thin slit down the length of the pepper and across the top. Remove the seeds and stem gently. Stuff with cheese and other fillings of your choice and close up as much as possible. Place in the soy milk mixture and gently spoon the milk over the entire stuffed pepper. Gently place this soggy pepper in the corn meal and cover completely. Fry in the oil for 5 minutes per side.

Serve with rice and beans.

Honestly, I filled mine with leftover Lightlife Smart Ground that I had made tacos out of earlier in the week. So yummy!

Also earlier in the week was Seitan Ribz and twice baked potatoes. I just love the seitan recipe from Fat Free Vegan.