Vegetarian Chiles Rellenos

On February 27, 2012, in Recipes, by Chris Baccus

Mexican dishes offer a lot of options for vegetarian cooks.  There are a ton of recipes for vegetarian or vegan enchiladas, including some I’ve made myself.  Tacos, burritos and quesadillas are all excellent vegetarian options since pretty much everything is simply stuff a tortilla.  Stuffed peppers in dishes like Chiles Rellenos also provide an option for the non-meat eating cook.

This dish is adapted from a blog post find; though, the original post doesn’t give any exact measurements and tasted a bit bland so I’ve added a few changes to make it more flavorful.

Vegetarian Chiles Rellenos
Serves 4

4 Poblano Chiles
2 medium Yukon Gold potatoes, small cubes
1 can of black beans, drained
1 small red onion
1 cup red quinoa, cooked
1/4 cup cilantro, chopped
1/2 cup crumbled queso blanco cheese
2 garlic cloves, diced
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste

Cook the red quinoa following the instructions from the quinoa bag or other recipe.  A simple version is 1 cup of quinoa, rinsed several times, added to a 1 1/4 cup of water. Once boiling then cover and reduce heatto simmer and let it simmer for 15 minutes.

Roast Poblano chiles on an open flame or in the oven. For a gas stove, simply heat chiles on an open flame at medium-high heat turning often for about 3 minutes per chile.  Set aside in a paper bag and let cool. Remove after 5 minutes and peel skins and seed, cut open leaving top of chile and just enough to later stuff.

Meanwhile, boil potatoes for about 8-10 minutes in salted water. Add onion and garlic to a pan with the olive oil. Saute for about 4 minutes, do not brown. Add black beans and reduce heat to simmer.  Add cilantro and the other herbs to the pan along with the cooked potatoes. Increase the heat to medium and blend the mixture to coat with the herbs and salt & pepper to taste.  Remove from heat after combined.

Stuff the poblanos with the potato and bean mixture.  Crumble cheese on top of each stuffed chile. Place stuffed poblanos in a boiler for 3 minutes to let cheese melt and brown.

Serve using a large spoonful of red quinoa and placing stuffed poblano on top of quinoa.

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Virtual Chili Cook Off

On February 4, 2009, in Recipes, by Chris Baccus

Chili has become the food challenge of most places of business. Both of my last two jobs have hosted Chili Cook Offs. I have always been too busy to make any of these challenges, but if, and when I finally do, here is the recipe I plan to use. It has a couple of nice surprises including the cocoa powder and cinnamon sticks (make sure you remove the sticks before serving.)

So here is my take on Chili. Hope you enjoy it.

If you like your Chili really spicy, make sure you increase the cayenne pepper and switch the sweet and mild peppers to hot pepper choices. The recipe below is spicy, it’s what I would consider “medium” spicy or “mild” for those who enjoy eating the hottest hot sauce around.

Chili con Carne
Makes 4 servings
Prep: 25 min. Cook: 1 1/2 hrs.

3/4 lb ground beef
1/4 lb ground pork
1 large onion, chopped (1 cup)
3 cloves garlic, crushed
1 tablespoon chili powder
1/2 tsp cayenne pepper
1/2 tsp Salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp cocoa powder
1 can (28 oz) whole peeled tomatoes, undrained
1 1/2 cans (15 or 16 oz can) red kidney beans, undrained
1/2 cup mild or sweet pepper, thinly sliced and diced
1 1/2 cups vegetable stock
2 cinnamon sticks

1. Cook beef, onion and garlic in 3 quart sauce pan, stirring occasionally, until beef is brown, drain.
2. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour stirring occasionally.
3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 30 minutes, stirring occasionally, until desried thickness
4. Remove cinnamon sticks. Serve.

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