Vegetarian Chiles Rellenos
Serve as an appetizer or a vegetable dish to accompany any meat or bean dish.
Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 6 large Anaheim chilies
- ½ lb. Monterey Jack cheese
- 1 small white onion
- ¼ cup canned jalapeño peppers or 2 fresh jalapeños
- 2 cups canned tomatoes, with juice
- ½ Tbsp. olive oil
- 2 cups vegetable broth
- 2 Tbsp. cornstarch
- 3 large eggs
- 2 cups masa harina or cornmeal
- Preheat oven to 350°F.
- Place the Anaheim peppers on a pan in the oven. Turn them when the tops are white. When both sides are white, remove the peppers and put them in a paper bag. Close the bag tightly, and let the peppers cool. (This makes it easier to peel off the skin.) Peel the skin from the peppers.
- Cut the cheese into wedges about ½" wide. Stuff the wedges into the chilies.
- Peel the onion and chop into ¼" pieces. Drain the jalapeño peppers (if using canned) and cut into ¼" pieces. Chop the tomatoes into ¼" pieces, reserving the juice.
- In a medium saucepan, heat the olive oil to medium temperature. Add the onion and sauté until brown. Add the chopped chilies and tomatoes with their juice. Add the broth and cornstarch; sauté on medium heat, stirring constantly until the sauce is the consistency of gravy.
- Beat eggs, then combine with the cornmeal or masa harina; mix well. If the mixture is not sticky, add water until it is about the consistency of thick pancake batter. Dip the peppers into the egg and cornmeal batter.
- Put the peppers into a lightly greased frying pan on medium heat. Brown the peppers on all sides.
- Serve the pepper hot, on top of the sauce.