Wednesday, July 10, 2013

What Mama's Cooking: Healthy Chili Rellenos

                                   black beans           chili filled with           shredded cabbage 
                                     & cumin            polenta + sauce                & crema

My sauce is simple. A can of fire-roasted tomatoes, Mexican oregano, minced garlic and onion, ancho chili powder, ground pepper and veggie broth, simmered.

Broil some poblano chilies to char and blister. Skin and seed.

Make the polenta. Add corn and finely minced jalapeño and onion that has been pre-cooked. I think grated pepper jack would be a tasty add-in for those of you so inclined instead of the jalapeño and onion.

Before the polenta is fully set, fill the poblanos. I do not yet know how to keep them intact with the stems remaining after seeding. Place the stuffed chilies in a baking dish over and under some sauce and bake.

Place some black beans sprinkled with cumin or refried beans in a dish. Add a chili relleno. Top with sauce then shredded cabbage and a dollop of crema.  Tofutti makes a good tasting vegan sour cream to use as crema. Serve. Mangia because I don't know the Spanish word for EAT.

xx Mama and Molly

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