Vegetarian Stuffed Chilli Rellenos Recipes

VEGETARIAN CHILES RELLENOS

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
• Spoon into chiles; place in shallow baking dish. Cover.
• Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

VEGETARIAN CHILES RELLENOS

Steps:

• Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
• Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
• Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
• Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
• Spray phyllo with cooking spray.
• Top with another sheet of phyllo and spray with cooking spray again.
• Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
• Place one stuffed chile in the center of phyllo in parallel with short edge.
• Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
• Place wrapped stuffed chile seam side down on ungreased baking sheet.
• Repeat wrapping procedure with all stuffed chiles.
• Spray tops of all wrapped chiles with cooking spray again before baking.
• Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
• Serve with your favorite salsa and sour cream or guacamole.

GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE

Steps:

• Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
• Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
• Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
• Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes.
• Remove from grill and serve at once.

VEGETARIAN STUFFED CHILLI RELLENOS

Steps:

• Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes. Remove from grill and serve at once. Enjoy your vegetarian chilie rellenos!

STUFFED CHILI RELLENOS

Steps:

• Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
• depending on your tolerance for heat, remove some of the inside rib,.
• Combine ground meat, sausage, onion, mushroom, salt and pepper,.
• roll into 3 sausage shaped balls and press into Poblanos,.
• Cover meat mixture with sliced tomatoes and then with grated cheese,.
• Melt oil in large fry pan coating bottom,.
• Coat the outside of Poblano with egg and then Panko reserving 1/3,.
• place in med low heated pan with slit facing up,.
• Sprinkle remaining egg and Panko over grated cheese,.
• Cover and cook over med low heat until interior meat temp reaches 170 degrees.