Chef Jamie's Cinco de Mayo Chiles Rellenos
A healthier version of this Mexican favorite!
Chef Jamie says: This healthier version of chiles rellenos is pan sautéed and then roasted, as opposed to deep-fried. The delicious roasted flavor of toasted pumpkin seeds and cornmeal enlivens the coating. The stuffed chiles can be refrigerated up to a day ahead before coating and cooking.
Chef's Tip: To make peeling easier when roasting peppers, char the skins over an open flame or on the grill until completely blackened. Then place the peppers in a mixing bowl and cover with plastic wrap. Let the peppers stand for 5 minutes to steam and release the skins.
This recipe makes 8 stuffed Chiles.
Instructions:
Combine the three cheeses in a large mixing bowl.
Ingredients:
3 cups Monterey Jack cheese
1/2 cup Queso or Mexican cheese
1/2 cup mild cheddar cheese
8 medium fresh poblano chiles, roasted, peeled, seeded and deveined
or 8 canned green chiles, rinsed
1/2 cup all purpose flour
4 eggs, lightly beaten
2 cups pumpkin seeds
2 cups yellow cornmeal
salt & pepper, to taste
canola oil, for sautéing
1 cup salsa
1/2 cup Crema or sour cream
Instructions:
Combine the three cheeses in a large mixing bowl.
Divide the cheese mixture into eight equal portions.
Carefully cut a lengthwise slit in each cleaned chile and stuff a portion of cheese inside each chile. Refrigerate the chiles for at least 1 hour.
Season the flour with salt and pepper.
Season the flour with salt and pepper.
Place the beaten eggs in a shallow bowl.
In a food processor, process the pumpkin seeds until finely chopped, then add the cornmeal, salt and pepper and blend to combine.
Place the mixture in a separate shallow bowl.
Preheat the oven to 350°F.
Preheat the oven to 350°F.
Gently dip each stuffed pepper in the seasoned flour, then in the egg wash and finally in the pumpkin seed coating.
Heat 1/2-inch of canola oil in a sauté pan until hot.
Gently sauté the chilies on all sides until golden brown.
Remove the chiles from the oil, using a slotted spoon, and place them on a baking sheet.
Bake the chiles just long enough to melt the cheese.
Serve immediately with salsa and Crema.
Serve immediately with salsa and Crema.
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.
Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.
Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.
Recipe Courtesy of Jamie Gwen, 2013 www.chefjamie.com
Recipe Courtesy of Jamie Gwen, 2013 www.chefjamie.com
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