Stuffed Poblano Chile Peppers or a Labor of Love…

Years ago Bob perfected one of my favorite dishes – the Chiles Rellenos!  Oh, the dinner parties we used to have!  We brainstormed and came up with a much healthier version and OMG they were divine!  It truly was a labor of love!  THANK YOU MY MASTER CHEF BOB!

Bob soaked a mixture of dry beans overnight; pinto, black , garbanzo, red kidney beans and pigeon peas.  Then he cooked them in water with dried guajillo chile peppers, (or a commercially available chile powder), onions, and garlic and chipotle pepper powder.

Then he made his secret homemade chile sauce, all from scratch and I can’t even begin to tell you how he does it!  All I know is that it starts with a variety of dried chiles!

The stuffing was sautéed onion, garlic (with EVOO spray) and serrano peppers.  2 cups of cooked red quinoa, 2 shredded poached chicken breasts, mashed up a cup of the cooked beans and mixed it all together with the chile sauce.

Now for the peppers!  Roast the poblanos until the skin blisters, rest, then peel the skin, split them and take out the seeds, leaving the stem in place.

Stuff the peppers and place them in a baking dish, spoon over some of the extra chile sauce over the peppers, sprinkle just a hint queso cotija cheese and bake at 350 degrees for 20 minutes covered and then another 15 minutes uncovered.

All ready to serve.  I love Bob’s homemade tomatilla sauce on the side.  That again is a whole other recipe!  This has now satisfied my cravings for the chiles rellenos!  No more deep-frying and no more cheese fillings!

Bon Apetite!