CHEF RANDY’S LIFE OF SPICE chili rellenos Chile rellenos, which translates to “stuffed chiles,” is one of Mexico’s most beloved dishes. They are traditionally made from whole poblano, pasilla, or Anaheim chilies that are stuffed with cheese, dipped in an egg batter, and fried until golden brown. During the 1800s, when the dish was originally invented, chile rellenos were stuffed with minced meat and didn’t have the fried batter layer. My version leaves out the meat and the fried batter. I think it is more nutritious. It is, without a doubt, super tasty and easier to make. Make the sauce ahead of time, and prep time is considerably reduced.
INGREDIENTS 4 large poblano peppers (whole with stems) 8 to 10 ounces Mexican queso fresco Relleno Sauce (see recipe below*) Mexican Crema (to drizzle) Pepitas (toasted for garnish) Cilantro (chopped for garnish) Randy Graham is a noted chef and writer and has been a lacto-ovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.
Quick + Easy
Vegetarian
Winter / Spring
DIRECTIONS Preheat oven to 450 degrees. Prepare a 9x13-inch baking dish with cooking spray. Wash and dry the peppers. Place peppers on a sheet pan and place the pan in the middle rack—roast for 15 minutes. Remove from the oven and turn the peppers over. Return the peppers to the oven and roast for another 15 minutes or until tender. Remove the peppers from the oven and set them aside. Cut a slit in the peppers from the stem to the pointy end and, using your fingers, gently remove seeds. If the thin skins slip off, let them, but don’t worry about peeling them, especially poblanos. Their skins are quite thin so, leaving some of the skin is perfectly fine. Carefully stuff the peppers with the cheese. Pour half of the sauce into the prepared baking dish to coat the bottom. Place the stuffed peppers on
OM — March 2022
top of the sauce, seam side up. Pour the rest of the sauce over the peppers and cover with foil. Reduce the oven to 425 degrees and bake for 25 to 30 minutes. Remove from oven and uncover. Drizzle with Mexican crema. Garnish with pepitas and cilantro. Bring to the table while still hot from the oven. RELLENO SAUCE INGREDIENTS:* 2 tablespoons butter 1/2 yellow onion (fine diced) 1 green bell pepper (fine dice) 2 cloves garlic (minced) 1 cup vegetable broth 14 ounce can diced tomatoes 1/2 teaspoon Anaheim (red) chile powder 1/4 teaspoon chipotle chile powder 1 teaspoon Better Than Bouillon (no chicken base) 2 tablespoons flour (dissolved in 1/4 cup cold water) SAUCE DIRECTIONS: Melt butter in a medium saucepan over medium heat. Add onions, pepper, and garlic. Sauté for 4 minutes. Add vegetable broth, tomatoes (and their juice), chili powders, and bouillon. Stir to combine, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in flour/water combination and cook for two minutes more.
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