Do you love authentic chile Rellenos but don't want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I've cut the preparation time in half with a few tricks I've picked up over the years and can't wait to share the recipe with you.
The first thing I scan the menu for when at a Mexican food restaurant is always Chile Rellenos. Swoon. More often than not unfortunately, they fail to impress. Greasy cheese, deep fried in batter and usually lacking in the stuffings department which is the best part! Making them myself however seemed such a chore. Up until now.
Simply stuffed chile rellenos aka poblano peppers. Be still my heart.
I'm the first to say that home made sauces are head over heals better than the jarred variety. However, I'm also the first to admit that I don't always have the energy to make sauces from scratch..... or clean up the mess. If you can find a good quality jarred (preferably not canned) Ancho Chile sauce no one will be the wiser.
Secret ingredient and show stopper? Creamy, crumbled sweet and tangy goat cheese that slowly melts into a thick creme in the hot chile sauce. Goat cheese perfectly compliments the butternut squash in these peppers.
Poblano peppers are very mild on the heat radar as are Ancho peppers which have a mouth watering smokey taste when roasted, Guajillo peppers which have just a bit of heat to them give this dish the authentic finishing touch. The butternut squash and corn give these a touch of natural sweetness. Black beans, mushrooms and whole grain Millet make this a very filling dish even meat eaters will love.
Millet provides several nutrients and has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Millet is high in protein, is a smart carb toting lots of fiber. It's low on the glycemic index and has been shown to produce lower blood sugar levels than wheat or rice making it a great substitute.
Roasting and Preparing the Poblano Peppers
Place top rack 5-6" away from the top of the oven/broiler. Preheat your broiler. In a dry cast iron skillet place washed and dried peppers. Broil for 8-10 minutes then using tongs carefully flip the peppers over. Broil another 8-10 minutes till very charred and skin begins to peel away.
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Carefully place peppers into a large ice water bath. Let soak a minute till cool. Now you can easily peel the skins off using your fingers. The pepper will probably naturally break open, remove the seeds carefully by swishing in the water. Don't let the pepper fall apart.
Time Saver!
Look for pre chopped butternut squash at your supermarket. I get mine at Costco and it freezes well.
Instead of using meat, use beans and mushrooms.
Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce
PREP TIME 15 MINUTES BAKE 30 MINUTES SERVES 3-4
You Will Need
4 poblano peppers
1 cup diced butternut squash
1 cup cooked or canned black beans
1 cup sweet corn
1/2 cup cooked millet
1/2 yellow onion, chopped
4 mushrooms, wiped clean and chopped
1 tablespoon oil for sautéing
1 jar ancho guajillo sauce
1 cup shredded Jack cheese
1 cup crumbled goat cheese
cilantro for garnish
Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat.
In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.
Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.
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I don't know about you, but I can't get enough of all things squash! Check out these wonderful summer and winter squash recipes from my fellow Sunday Supper friends!
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
- Zucchini Pickles from Jane's Adventures in Dinner
- Zucchini Relish from Magnolia Days
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks
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