Chile Rellenos with Chipotle Black Bean Sauce January 11, 2008

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G and I cooked dinner together last night and what a meal it turned out to be! It was a gourmet meal at home. We evolved the dish as we started making it.

What You Need

For the Rellenos

 

• 4 Banana Peppers

 

• 1 cup of frozen corn, bean, edamame mix (Soycatash)

 

• A Dash of Cumin Powder

 

• A Dash of Coriander Powder

 

•  A Dash of Garlic powder

 

• Lemon juice

 

• Salt and pepper to taste

 

• Goat Cheese

 

• Part Skim Shredded Mozzarella

 

• 1 Frozen pastry sheet, thawed per instructions ( optional)

 

For the Sauce

(this is a lot of sauce so you can freeze the excess and use it as pizza sauce, base for a chicken dish or for a vegetable wrap)

• 1 Can Refried Beans with jalapenos (I used the fat free kind)

 

• 1/2 a Can of Chipotle Peppers in adobo sauce

 

• 2 Cups of Tomato puree

 

• 1 Teaspoon Cumin powder

 

• 1/2 Teaspoon Coriander powder

 

• Salt and pepper

 

• 2 Teaspoon of Tamarind Extract

 

How its done

 

1. Preheat oven to 375 degrees Fahrenheit

 

2.Defrost the vegetables in a microwave and mix the spices, lemon juice, salt and peper and keep aside

 

3.Prepare the banana peppers by making a slit along the length of the peppers and remove the seeds and the veins inside

 

4.Stuff the peppers- layering thus: First a bed of goat cheese at the bottom, then the vegetables, topping with the mozzarella cheese.

 

5. Now, roll your pastry sheet so you get 4 squares big enough to wrap around the banana peppers

 

6. Wrap the banana peppers with the pastry sheet and place on a parchment covered cookie sheet

 

7.Bake for 20-30 minutes, till the pastry in golden brown

 

8.When the Rellenos are baking, prepare the sauce. Blend the refried beans, tomato puree, chipotle peppers and transfer to a saucepan.

 

9.Add the spices, tamarind, salt and peper to taste and bring to a boil and then simmer- all for about 20 minutes.

 

The relllenos with sauce were absolutely delicious. The vegetables and cheese inside were light, warm and bubbly, and the sauce tastes smokey, tangy- a perfect combination. We made a simple side salad with greens tossed in balsamic vinegarette, topped with goat chese and the almonds or the left over vegetables from the stuffing.